Quick and Easy

Zesty pork and pineapple meatballs

There's a reason why pork and pineapple are a match made in flavour heaven! This meatball recipe is perfect anyone who loves the combination of sweet and savoury. Serve with rice for a tasty family dinner
Zesty pork and pineapple
6
15M
25M
40M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Finely chop half the red onion and place in a bowl with pork mince, egg, salt, pepper, breadcrumbs and ¼ teaspoon of dried chilli flakes. Mix until combined. Roll meat mixture into balls and place on a baking sheet. Freeze for 15 minutes to firm.
2.Mix together soy sauce, vinegar, sugar and cornflour and set aside.
3.Roll meatballs in flour to lightly coat. Heat half the oil in a frying pan and fry balls in 2 batches until brown, about 2 minutes per batch. Remove meatballs and set aside on a separate plate.
4.Coarsely chop remaining half of the red onion. Add remaining oil to the pan and cook capsicum, pineapple and onion for 2–3 minutes until starting to soften. Add stock and simmer until reduced by about a quarter. Add the meatballs, soy sauce mixture and a pinch of dried chilli flakes.
5.Stir and simmer for 5 minutes or until sauce is thickened and glossy and meatballs are cooked through. Serve over rice with a sprinkle of dried chilli flakes, if desired.
  • The chilli in the meatballs is not enough to make them hot, so if you want a bit of heat, add ½ teaspoon of chilli in step 1. – You could add additional vegetables to the sauce – green beans, snow peas or baby corn would all work well. PER SERVE Energy 400kcal, 1677kj • Protein 22.8g • Total Fat 15g • Saturated Fat 4g • Carbohydrate 39.7g • Fibre 5.7g • Sodium 693mg
Note

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