Mango and pineapple add just the right sweetness
When I think of meatballs, I think of tomato sauce and spaghetti.
Today’s recipe felt slightly unusual, but I was pleasantly surprised with the combination of flavours.
The sweetness of the mango and pineapple with cider vinegar made for a flavourful brown sauce which was darkened by the brown sugar.
Be sure not to stir the sauce too much once you’ve added the mango so they don’t get mushy.
If you have more time, try adding minced sausage to the ground beef. I added homemade sausage smoked by my sister. I boiled a link and then minced it in the food processor, adding it to the meat mixture.
But you can use your favourite sausage, or if you’re looking for the Portuguese smoked pork sausage, it can be purchased at Central Fresh Market in the meat section.
The recipe will make extra meatballs that you can mix with tomato sauce. They are also tasty on top of a mixed salad for lunches.
Sweet and Sour Meatballs
Meatballs
1 lb. (450 grams) plus half a pound (225 grams) lean ground beef 1 garlic clove, minced 1egg 30 ml (2 tablespoons) onion, diced 15 ml (1 tablespoon) Worcestershire sauce 30 ml (2 tablespoons) parsley, diced 250 ml (1 cup) bread crumbs 60 ml (quarter cup) milk Black pepper to taste 45 ml (3 tablespoons) olive oil Sauce 125 ml (half a cup) brown sugar 60 ml (quarter cup) apple cider vinegar 60 ml (quarter cup) ketchup 125 ml (half a cup) pineapple juice Half a 14-oz can of pineapple tidbits 250 ml (1 cup) mango pieces, frozen 15 ml (1 tablespoon) cornstarch 30 ml (2 tablespoons) pineapple juice Green onions, diced, for garnish Cook plain rice to serve with the meatballs. To make the meatballs: In a large bowl, add the ground beef, minced garlic, one egg, diced onion, Worcestershire sauce, parsley, bread crumbs, milk and black pepper. Mix. In a frying pan, heat the olive oil and fry the meatballs until they are golden on both sides. On a large baking sheet, place the meatballs and cook in the oven for about 20 minutes at about 375 F. For the sauce: In a pot, add the brown sugar, cider vinegar, ketchup, pineapple tidbits and pineapple juice. Stir until the sugar melts. Add the mango pieces. In a small bowl, add the cornstarch and pour in the 2 tablespoons of pineapple juice. Stir until blended and pour into the pot with the sauce. Add the meatballs to the sauce and stir. Place rice in a bowl and ladle meatballs and sauce over the rice. Sprinkle the diced green onions on top.