I’ve actually been cooking this sweet and sour dish for years, but just never published the recipe on our website.  It’s so easy to make (just like most of our recipes) and it’s something I know my kids will eat.  You don’t need a Thermie for this, just simply mix it up in a bowl and fry in a pan.

We like to serve this with some fried rice, or plain rice, or plain quinoa.  The choice is all yours.

Related recipe:  tomato sauce

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 1

Ingredients

  • 500 g chicken mince
  • 1 egg
  • 2 tbsp. olive oil
  • 1 brown onion
  • 2 tbsp. water
  • 2 red capsicum
  • 1/4 c white sugar
  • 1/4 c tomato sauce
  • 2 tbsp. tamari or soy sauce
  • 1/2 c white vinegar
  • 1 tbsp. cornflour
  • 1 small tin diced pineapple
  • rice or cooked quinoa to serve with meatballs

Instructions

  1. Heat olive oil in frying pan over medium-high heat.
  2. Mix egg into chicken mince and roll into meatballs. Cook in frying pan on each side until just cooked. Set aside once cooked but don't wash the pan.
  3. Dice onion and capsicum and cook in frying pan with 2-3 tbsp. water until soft and onion is translucent.
  4. Mix sugar, both sauces, vinegar, and cornflour together in a small bowl. Pour this over the cooked capsicum and add the meatballs to the pan along with pineapple pieces (not the juice).
  5. Simmer for approx. 5 minutes on low-med heat to thicken the sauce a little, and until meatballs are cooked through.
  6. Serve over cooked rice or quinoa.

Nutrition

  • 4