Sweet & Sour Pork Meatball Traybake

Enjoy this take away favourite without the guilt. Crispy pork balls coated in a sweet sticky sauce with extra veg thrown in will get a huge thumbs up from the whole family.

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Ingredients

spring onions 5 g (chopped)
garlic cloves 2 (crushed)
ginger 10 g (grated)
pork mince 500 g
panko breadcrumbs 60 g
Chinese 5 spice 1 tbsp
egg 1 (beaten)
onion 1 (chopped)
bell pepper 1 (sliced)
tomato passata 500 ml
pineapple in juice 250 g
cider vinegar 4 tbsp
soy sauce 2 tbsp
long grain rice 240 g
sesame seeds to serve

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Finely chop the spring onions, crush the garlic and grate the ginger.
Mix together the minced pork, breadcrumbs, garlic, ginger, Chinese 5-spice, lightly beaten egg and season with salt and pepper. Shape into walnut-sized meatballs.
Heat a heavy-based roasting tray over a high heat and a dash of oil. Fry the meatballs for a few minutes, turning occasionally for an even colour. They don’t need to be fully cooked through at this stage, just golden on the outside. Remove from the pan.You can also do this in a frying pan and transfer to the tray later on.
Chop the onion and bell pepper.
Reduce the heat to medium and add the onion and peppers to the roasting tray, along with a drop more oil if necessary. Fry for a few minutes until they start to take on some colour around the edges.
Stir in the passata, 1 tablespoon of pineapple juice per serving, from the pineapple chunks, vinegar and soy sauce and bring to a simmer.
Return the meatballs to the sauce and add the pineapple. Gently stir into the sauce and put the tray in the oven. Cook for 35 minutes until the sauce is rich in colour and the vegetables are tender.
Meanwhile, cook the rice according the the packet instructions.
Serve the meatballs over the rice, scattered with the spring onions and sesame seeds(optional) and enjoy!

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Sweet & Sour Pork Meatball Traybake

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Ingredients

Method

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