Sweet & Sour Turkey Meatballs with Pineapple Egg-Fried Rice
Trust me here... This might sound like an odd combination but it really works. The oven-baked meatballs form a slightly crispy crust as they bake, which is a perfect contrast to the silky sweet & sour sauce. Served on top of a flavoursome egg-fried rice, with pineapple and peppers, this is a tasty dinner that saves a call to the local take away.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
For the Meatballs
- 500 g Turkey Mince
- 1 Spring Onion finely chopped
- ½ tsp Paprika
- ½ tsp Garlic Granules
- ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 50 g Panko Breadcrumbs
- 1 Egg
For the Sweet & Sour Sauce
- 120 ml Pineapple Juice
- 4 tbsp Cider Vinegar
- 2 tbsp Light Soy Sauce
- 3 tbsp Soft Light Brown Sugar
- 4 tbsp Tomato Purée
For the Rice
- 2 tbsp Vegetable Oil
- 1 Onion peeled and chopped
- 1 Red Pepper deseeded and chopped
- 1 Green Pepper deseeded and chopped
- 4 Pineapple Rings from a tin
- 2 Eggs beaten
- 300 g Rice cooked as per packet instructions and cooled
- 2 tbsp Soy Sauce
- 1 tbsp Toasted Sesame Seeds
Prepare the Meatballs
Put the turkey mince into a large mixing bowl. Sprinkle over the chopped spring onion and spices, then mix with your hands until well combined. Repeat this process with the breadcrumbs, ensuring they’re well distributed through the mixture. Finally, add the egg to bring everything together. The mixture will be quite moist at this stage, but as turkey mince can be lean the extra moisture is very much welcome.
Line a baking sheet with non-stick parchment. Shape the turkey mixture into individual meatballs using your hands. I find that 20-25g is about the right size for each meatball so you should get 24 out of this mixture. Place the meatballs onto the prepared baking sheet and cover with cling film. Refrigerate for at least 30 minutes to allow them to rest. You could also prepare these a few hours in advance and store them in the fridge until needed.
When ready to cook, pre-heat the oven to 180°C.
Remove the cling film from the baking sheet, then put it into the oven and bake the meatballs for 25-30 minutes until slightly golden on the outside and cooked through.
Prepare the Sweet and Sour Sauce
Mix together all of the sauce ingredients in a saucepan.
Place over a medium heat and bring to a simmer. Allow to gently bubble away for a few minutes until thickened and glossy. Keep warm until needed.
Prepare the Pineapple Egg-Fried Rice
As noted above, the rice you use here needs to be cooked in advance and cooled.
Heat 1 tbsp of the oil in a large frying pan or wok over a high heat. Add the onions and stir-fry for 2-3 minutes until golden on the edges and starting to soften. Add the peppers and pineapple chunks, then stir-fry for a further 2-3 minutes. Remove from the pan.
Add the remaining oil to the pan. Pour in the beaten eggs and allow to cook through until just set. Break apart into small chunks. Add the cooked rice to the pan and stir fry, mixing the egg through the rice. Keep cooking the rice until it’s warmed through and slightly golden on some edges - this should take 3-4 minutes.. Add the soy sauce and stir through the rice to give it a pale brown colour.
Return the vegetables to the pan then mix through the fried rice.
Divide the fried rice mixture between 4 bowls.
Toss the cooked meatballs in the sweet and sour sauce until well coated. Top each bowl with 6 meatballs and spoon over any excess sauce.
Sprinkle with the toasted sesame seeds and serve.