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.
Instead of the sausages, use any leftover meat, or cooked or raw prawns. Add to the sauce and reheat thoroughly.