What are the main ingredients in Sweet ‘n Sour Beef Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Sweet ‘n Sour Beef Meatballs?

Calories: 1045, Carbs: 110 grams, Fat: grams, Protein: 45.7 grams, Sugar: 26 grams, Salt: 1005 grams

How do I prepare Sweet ‘n Sour Beef Meatballs?

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 and remove from the heat. Stir through the cooked meatballs and the drained peppers until fully coated. Season. 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. 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!

What should be prepared from my kitchen to make Sweet ‘n Sour Beef Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Sweet ‘n Sour Beef Meatballs

Name: Sweet ‘n Sour Beef Meatballs
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

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

with jasmine rice & toasted cashews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Free-range 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

Serves 1

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 drained pineapple pieces, the sweet ’n sour sauce, and 20ml of sweetener. Bring to a boil 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 Nuts - 10g
Free-range Beef Meatballs - 4
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 60g
Sweet ‘n Sour Sauce - 60ml
Piquanté Peppers - 20g
Fresh Chives - 3g

Download the Recipe

Serves 2

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 drained pineapple pieces, the sweet ’n sour sauce, and 40ml of sweetener. Bring to a boil 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 Nuts - 20g
Free-range Beef Meatballs - 8
Onion - 1
Garlic Clove - 1
Pineapple Pieces - 120g
Sweet ‘n Sour Sauce - 120ml
Piquanté Peppers - 40g
Fresh Chives - 5g

Download the Recipe

Serves 3

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 drained pineapple pieces, the sweet ’n sour sauce, and 60ml of sweetener. Bring to a boil 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 Nuts - 30g
Free-range Beef Meatballs - 12
Onions - 2
Garlic Cloves - 2
Pineapple Pieces - 180g
Sweet ‘n Sour Sauce - 180ml
Piquanté Peppers - 60g
Fresh Chives - 8g

Download the Recipe

Serves 4

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 drained pineapple pieces, the sweet ’n sour sauce, and 80ml of sweetener. Bring to a boil 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!