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Serves: 4
Oven Temp: 180Method
- Place the Mince into a medium bowl, roll into 16 even sized meatballs
- Heat oil in a large frying pan, add the meatballs and fry for 5 mins, turning occasionally.
- Finely dice the onion and crush the garlic clove, add these and cook for a further 2 mins
- Make the beef stock
- Peel and slice the carrot and add it, then cook for a further 3-4 mins until tender
- Pour over the stock, bring to the boil then reduce heat and simmer for 5-6 mins
- Cut the peppers into chunks and drain the pineapple chunks and add these
- In a separate bowl, mix the ginger, ketchup, soy, lemon juice, pineapple juice and cornflour/water paste
- Pour sauce over the meatballs, simmer for 3-4mins, serve with rice
Ingredients
- 500 g NIFQA Mince Steak
- 2 tsp Oil
- 250 ml Beef stock
- 1 Carrot
- 1 Onion
- 1 Yellow & 1 Red pepper
- 1 Clove garlic
- 1 rounded tsp Ginger paste
- 2 rounded tbsp Tomato ketchup
- 2 tbsp Soy sauce
- 1/2 Lemon
- 1 tbsp Cornflour mixed with 2 tbsp water
- 220 g Pineapple chunks in juice
- Rice to serve
