Sweet & sour chicken meatballs with pea rice

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings people

Appliance/Function:

In a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining add 1 cup frozen peas, and stir to combine. Fluff rice with a fork.

Add ½ cup panko breadcrumbs to a plate. Adding to a large bowl as you go - peel and mince 2 cloves garlic and 2 tsp fresh ginger. Grate ½ brown onion. Add 450 g chicken mince and ¼ cup panko breadcrumbs and combine well with clean damp hands. Then, using a ⅛ measuring cup, scoop the mixture and shape it into meatballs. Roll each meatball in the plate of breadcrumbs to coat.

Heat 3 tbsp olive oil in a large frypan on medium-high heat. Cook the meatballs for 5-8 minutes, until golden and cooked. Once cooked set aside on a paper towel-lined plate. Reserve the pan.
Tip: Toss frequently to turn them so they cook evenly.

Meanwhile, in a medium bowl add pineapple juice (reserve the pineapple chunks) and 2 tbsp cornflour. Whisk until the cornflour is dissolved. Then add ⅓ cup honey, ⅓ cup apple cider vinegar, ⅓ cup tomato sauce and ¼ cup soy sauce and whisk to combine.

Slice 1 red capsicum into bite-sized chunks. Slice 1 carrot in half lengthwise, then thinly slice. Heat 1 tbsp olive oil in the reserved frypan on high heat. Add the carrot and cook for 2 minutes. Add the capsicum and cook for 2 minutes. Then add the sauce and pineapple chunks and let it come to a rapid simmer. Simmer for 2 minutes or until it thickens. Then add the cooked meatballs and gently stir to combine, then quickly remove from the pan to serve immediately.

Divide the pea and jasmine rice between plates and top with the sweet and sour chicken meatballs. Spoon over any remaining sauce.