Sweet & Sour Meatballs
What You Will Need
Ingredients
- 600g beef mince
- 1 onion, diced
- 1 clove garlic, crushed
- ½ cup fresh breadcrumbs
- 1 tbsp Leek Kum Kee Premium Soy Sauce
- 1 egg, lightly whisked
- 1 handful parsley, chopped
- 3 tbsp oil
- 200g dried round egg noodles
- 1 red capsicum, diced
- 1 green capsicum, diced
Sauce Mix
- 3/4 cup pineapple juice
- ¼ cup white vinegar
- 1 tbsp brown sugar
- 3 tsp Lee Kum Kee Chilli Garlic Sauce
- ¼ cup water
- 1 tbsp cornflour
Made with
Lee Kum Kee products
How to make it
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In a mixing bowl, combine the mince, onion, garlic, breadcrumbs, soy sauce, egg and half of the parsley. Season with a little salt and pepper.
With oiled hands, shape the mixture into meatballs and place on a tray or board.
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Heat the oil in a large frying pan or wok over medium heat. Fry the meatballs in batches until well coloured and cooked through. Remove from the pan and set aside.
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At the same time bring a large pot of salted water to the boil and cook the noodles according to packet instructions, drain well.
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Whisk the sauce ingredients together in a small bowl and then add to the frying pan that the meatballs cooked in. Stir over a medium heat, add the capsicum and meatballs to the sauce and toss to coat. Simmer until the capsicum has softened.
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Divide the noodles between shallow bowls and top with the meatballs, capsicum and sauce.
Sprinkle with remaining parsley. -
Tip: Serve meatballs with your favourite steamed greens alongside.