There is nothing better than wagyu beef meatballs, pineapple & onions coated in a sweet ‘n sour sauce. Served over a base of jasmine rice and topped with toasted cashews & fresh chives.
Sweet ‘n Sour Wagyu Beef Meatballs
Sweet ‘n Sour Wagyu Beef Meatballs
with jasmine rice & toasted cashews
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cashew Nuts
- Free-range Wagyu Beef Meatballs
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Low-Sodium Soy Sauce
- Onion
- Onions
- Pineapple Pieces
- Piquanté Peppers
- Sweet n' Sour Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SOY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
PREP
Rinse the chives. Roughly chop the cashew nuts and the rinsed chives. Peel ½ the onion and cut into 1cm thick slices. Peel and grate the garlic. Drain the pineapple pieces and the piquanté peppers. Roughly chop the peppers.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the meatballs dry with paper towel. When hot, fry the meatballs until browned, 3-5 minutes per side. Remove from the pan and season.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 20ml of sweetener. Bring to a boil, then immediately remove from the heat. Stir through the cooked meatballs and the chopped peppers until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour meatballs. Scatter over the toasted cashews and the chopped chives. Simply gorgeous, Chef!
Jasmine Rice - 75ml
Low Sodium Soy Sauce - 10ml
Fresh Chives - 3g
Cashew Nuts - 10g
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 60g
Piquanté Peppers - 10g
Free-range Wagyu Beef Meatballs - 4
Sweet ‘n Sour Sauce - 60ml
SOY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
PREP
Rinse the chives. Roughly chop the cashew nuts and the rinsed chives. Peel the onion and cut into 1cm thick slices. Peel and grate the garlic. Drain the pineapple pieces and the piquanté peppers. Roughly chop the peppers.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the meatballs dry with paper towel. When hot, fry the meatballs until browned, 3-5 minutes per side. Remove from the pan and season.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 40ml of sweetener. Bring to a boil, then immediately remove from the heat. Stir through the cooked meatballs and the chopped peppers until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour meatballs. Scatter over the toasted cashews and the chopped chives. Simply gorgeous, Chef!
Jasmine Rice - 150ml
Low Sodium Soy Sauce - 20ml
Fresh Chives - 5g
Cashew Nuts - 20g
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 120g
Piquanté Peppers - 20g
Free-range Wagyu Beef Meatballs - 8
Sweet ‘n Sour Sauce - 130ml
SOY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
PREP
Rinse the chives. Roughly chop the cashew nuts and the rinsed chives. Peel 1½ of the onions and cut into 1cm thick slices. Peel and grate the garlic. Drain the pineapple pieces and the piquanté peppers. Roughly chop the peppers.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the meatballs dry with paper towel. When hot, fry the meatballs until browned, 3-5 minutes per side. Remove from the pan and season.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 60ml of sweetener. Bring to a boil, then immediately remove from the heat. Stir through the cooked meatballs and the chopped peppers until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour meatballs. Scatter over the toasted cashews and the chopped chives. Simply gorgeous, Chef!
Jasmine Rice - 225ml
Low Sodium Soy Sauce - 30ml
Fresh Chives - 8g
Cashew Nuts - 30g
Onions - 2
Garlic Cloves - 2
Pineapple Pieces - 180g
Piquanté Peppers - 30g
Free-range Wagyu Beef Meatballs - 12
Sweet ‘n Sour Sauce - 170ml
SOY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
PREP
Rinse the chives. Roughly chop the cashew nuts and the rinsed chives. Peel the onions and cut into 1cm thick slices. Peel and grate the garlic. Drain the pineapple pieces and the piquanté peppers. Roughly chop the peppers.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT BEEF
Return the pan to medium-high heat with a drizzle of oil. Pat the meatballs dry with paper towel. When hot, fry the meatballs until browned, 3-5 minutes per side. Remove from the pan and season.
SWEET & SOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the drained pineapple pieces, the sweet ’n sour sauce, and 80ml of sweetener. Bring to a boil, then immediately remove from the heat. Stir through the cooked meatballs and the chopped peppers until fully coated. Season.
SATISFYING SUPPER
Serve up the soy-infused rice and smother in the sweet ’n sour meatballs. Scatter over the toasted cashews and the chopped chives. Simply gorgeous, Chef!
Jasmine Rice - 300ml
Low Sodium Soy Sauce - 40ml
Fresh Chives - 10g
Cashew Nuts - 40g
Onions - 2
Garlic Cloves - 2
Pineapple Pieces - 240g
Piquanté Peppers - 40g
Free-range Wagyu Beef Meatballs - 16
Sweet ‘n Sour Sauce - 250ml
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