Sweet and sour meatballs

Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”.

“The Bandon Grove School Building Centenary Committee are proud to present, recipes that have been tried and proved and an advertisement for the culinary skill of their members and residents, past and present.” A. P. Forster

Sweet and Sour Meatballs (contributed by Jean Jenkins)

Meatballs: 1 ½ lbs mince; 1 medium onion; 1 dstp Worcestershire sauce, relish or PMU; 1 dst curry powder; salt and pepper; 2 ozs butter to sauté

Sauce: 1 oz butter or marg; 2 medium carrots; 1 onion; 1 cucumber (optional); 15oz can pineapple pieces; salt and pepper; ½ cup water; 1 chicken stock cube; 1 tblsp cornflour; 1 tblsp Soy sauce; 2 tbslp tomato paste

Method:

Meatballs: Combine all ingredients in bowl and make into small balls, sauté in hot butter or marg. Moving occasionally to keep meatballs round in shape. Remove from pan when browned.

Sauce: Peel carrots and cut into small strips. Slice onion and sauté carrot and onion in hot butter for a few mins. Dice cucumber and place with drained pineapple. Blend cornflour with water. Add vegetables with Soy sauce, tomato paste, reserved pineapple juice and crumbed stock cubes. Stir until sauce boils and thickens. Return meatballs into pan with pineapple and cucumber. Simmer for 10-15 mins. Season with salt and pepper, serve.