There is nothing better than 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 Beef Meatballs
Sweet ‘n Sour Beef Meatballs
with jasmine rice & toasted cashews
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cashew Nut Halves
- Free-range Beef Meatballs
- Fresh Chives
- Fresh Pineapple Chunks
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Low-Sodium Soy Sauce
- Onion
- Onions
- Piquanté Peppers
- Sweet n' Sour Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
SOY RICE
Place the rinsed rice in a pot with 200ml 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 set aside to steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
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 chopped pineapple pieces, the sweet ’n sour sauce, 20ml of sweetener and remove from the heat. Stir through the cooked meatballs and the drained 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 - 100ml
Low Sodium Soy Sauce - 10ml
Cashew Nut Halves - 1
Free-range Beef Meatballs - 4
Onion - 1
Garlic Clove - 1
Fresh Pineapple Chunks - 80g
Sweet ‘n Sour Sauce - 60ml
Piquanté Peppers - 20g
Fresh Chives - 3g
SOY RICE
Place the rinsed rice in a pot with 400ml 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 set aside to steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
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 chopped pineapple pieces, the sweet ’n sour sauce, 40ml of sweetener and remove from the heat. Stir through the cooked meatballs and the drained 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 - 200ml
Low Sodium Soy Sauce - 20ml
Cashew Nut Halves - 1
Free-range Beef Meatballs - 8
Onion - 1
Garlic Clove - 1
Fresh Pineapple Chunks - 160g
Sweet ‘n Sour Sauce - 120ml
Piquanté Peppers - 40g
Fresh Chives - 5g
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 set aside to steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
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 chopped pineapple pieces, the sweet ’n sour sauce, 60ml of sweetener and remove from the heat. Stir through the cooked meatballs and the drained 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 - 30ml
Cashew Nut Halves - 1
Free-range Beef Meatballs - 12
Onions - 2
Garlic Cloves - 2
Fresh Pineapple Chunks - 240g
Sweet ‘n Sour Sauce - 180ml
Piquanté Peppers - 60g
Fresh Chives - 8g
SOY RICE
Place the rinsed rice in a pot with 800ml 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 set aside to steam, 8-10 minutes. Fluff with a fork, toss through the soy sauce (to taste), and cover.
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
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Remove from the pan.
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 chopped pineapple pieces, the sweet ’n sour sauce, 80ml of sweetener and remove from the heat. Stir through the cooked meatballs and the drained 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 - 400ml
Low Sodium Soy Sauce - 40ml
Cashew Nut Halves - 1
Free-range Beef Meatballs - 16
Onions - 2
Garlic Cloves - 2
Fresh Pineapple Chunks - 320g
Sweet ‘n Sour Sauce - 250ml
Piquanté Peppers - 80g
Fresh Chives - 10g
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