440g can pineapple pieces in natural juice; 1 tbs cornflour;
1 small green capsicum, deseeded, finely chopped; 1 small red capsicum, deseeded, finely chopped;
3 cm piece ginger, grated; 1 tbs tomato sauce; 2 tbs white wine vinegar; 1 tbs
soy sauce; 2 tbs oil; 1 cup panko breadcrumbs; 500g chicken mince; 1 tbs brown
sugar; 2 cups rice, steamed (to serve)
Combine mince and breadcrumbs in a bowl. Season with salt
and pepper. Roll mixture into balls and place on a large plate.
Heat oil in a large, deep frypan over medium heat. Add
meatballs and cook, in batches, for 6 minutes, shaking pan often, until
meatballs are evenly browned. Transfer to a plate.
In a large saucepan combine pineapple pieces with juice, capsicum, vinegar, cornflour, sugar, sauces and ginger, stir. Bring to the boil over medium heat. Return meatballs to pan. Cover and cook for 5 minutes or until meatballs are cooked through and sauce has thickened. Serve with rice.
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