Sweet and sour sausage meatballs together tasty meatballs with Chinese-style sweet and sour sauce. This combination really works wonders together and only takes 20 mins to make. It’s the perfect Saturday night treat served with rice or pasta.
- 400g pack good-quality sausages
- 1tbsp sunflower oil
- 1 chicken or veg Stockpot (eg Knorr)
- 1 carrot sliced
- 1 yellow pepper, cut into chunks
- 1 garlic clove, crushed
- 1tsp ginger paste
- 2tbsp ketchup
- 2tbsp soy sauce
- Juice 1⁄2 lemon
- 1tbsp cornflour mixed with cold water
- 1⁄2 x 430g can pineapple chunks, drained
Skin the sausages and put the meat into a bowl. Scrunch together with your hands, then form into 12-16 equal-sized meatballs. Add the oil to a non-stick frying pan and brown the meatballs, turning in the pan so they don’t stick.
Put the Stockpot in a pan with 500ml water. Bring to the boil, then add the carrot and pepper; cook for 3-4 mins until just tender. Remove with a slotted spoon and set aside.
Add the garlic, ginger, ketchup, soy, lemon juice and cornflour to the stock, stir, then bubble for a few mins until the mixture turns syrupy. Pour the sauce over the meatballs and add the veg and pineapple. Simmer for 5 mins, until the meatballs are cooked through. Serve with rice.
Top tip for making Sweet and sour sausage meatballs
Instead of the sausages, use any leftover meat, or cooked or raw prawns. Add to the sauce and reheat thoroughly.