Sweet and sour pork meatballs recipe
information
Calories per serving 280.
ingredients
450 g (1 lb) pork mince
1 small onion, chopped finely
1 garlic clove, crushed
low fat cooking spray
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
125 g (4 1/2 oz) mange tout peas
350 g (12 oz) tomatoes, quartered
125 g (4 1/2 oz) canned pineapple chunks in natural juice, drained
scant 1/2 (us) cup (100 ml) pineapple juice
2 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon white wine vinegar
1 teaspoon cornflour
1 small onion, chopped finely
1 garlic clove, crushed
low fat cooking spray
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
125 g (4 1/2 oz) mange tout peas
350 g (12 oz) tomatoes, quartered
125 g (4 1/2 oz) canned pineapple chunks in natural juice, drained
scant 1/2 (us) cup (100 ml) pineapple juice
2 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon white wine vinegar
1 teaspoon cornflour
method
1. Place the mince in a mixing bowl, and add the onion and garlic. Using clean hands, mix well and shape the mixture into about 20 small meatballs.
2. Heat a large non stick frying pan and spray with low fat cooking spray. Quickly stir fry the meatballs, a few at a time, to seal them all over Using a slotted spoon, remove them from the pan, and set aside.
3. Add the peppers, mange tout peas and tomatoes to the pan and stir fry for 5 minutes. Stir in the pineapple chunks and pineapple juice, soy sauce, tomato puree and vinegar, and bring to the boil. Return the meatballs to the pan, then reduce the heat, cover and simmer for 10 minutes.
4. Mix the cornflour with a little cold water to make a thin paste. Mix this into the pan and cook, stirring, until the sauce thickens a little. Serve on four warmed plates, allowing 5 meatballs per person.
2. Heat a large non stick frying pan and spray with low fat cooking spray. Quickly stir fry the meatballs, a few at a time, to seal them all over Using a slotted spoon, remove them from the pan, and set aside.
3. Add the peppers, mange tout peas and tomatoes to the pan and stir fry for 5 minutes. Stir in the pineapple chunks and pineapple juice, soy sauce, tomato puree and vinegar, and bring to the boil. Return the meatballs to the pan, then reduce the heat, cover and simmer for 10 minutes.
4. Mix the cornflour with a little cold water to make a thin paste. Mix this into the pan and cook, stirring, until the sauce thickens a little. Serve on four warmed plates, allowing 5 meatballs per person.
serving amount
serves 4.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
