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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sweet ‘n Sour Wagyu Beef Meatballs?
The preparation time for Sweet ‘n Sour Wagyu Beef Meatballs with jasmine rice & toasted cashews is between 25 and 30 minutes.
What is the total time required to make Sweet ‘n Sour Wagyu Beef Meatballs with jasmine rice & toasted cashews?
The total time required to make Sweet ‘n Sour Wagyu Beef Meatballs with jasmine rice & toasted cashews is between 30 and 35 minutes.
How many servings does Sweet ‘n Sour Wagyu Beef Meatballs provide?
4 servings
What are the main ingredients in Sweet ‘n Sour Wagyu Beef Meatballs?
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
What is the nutritional information of Sweet ‘n Sour Wagyu Beef Meatballs?
Calories: 1016, Carbs: 85 grams, Fat: grams, Protein: 40.6 grams, Sugar: 22.3 grams, Salt: 1008 grams
How do I prepare Sweet ‘n Sour Wagyu Beef Meatballs?
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. 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. 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!
What should be prepared from my kitchen to make Sweet ‘n Sour Wagyu Beef Meatballs?
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
How many calories does Sweet ‘n Sour Wagyu Beef Meatballs have?
1016 calories
How much fat content does Sweet ‘n Sour Wagyu Beef Meatballs have?
grams
Woolies Products in this dish
