A spin on a take-out classic (usually made with pork), this flavour packed one-pan meal goes perfectly with a bowl of steamed rice.
Sweet and Sour Meatballs
- 2 cups lean ground beef
- 1.2 teaspoon mustard powder
- 1 tablespoon dried parsley
- 1/2 teaspoon paprika
- salt and pepper to taste
- 3 tablespoons 3-fruit marmalade
- 4 dashes fish sauce
- 2 tablespoons soy sauce
- 2 cloves garlic crushed
- 2 tablespoons rice vinegar
- 1/2 cup warm water
- 1/2 tablespoon cornstarch
- 1/2 tablespoon neutral oil plus more, for frying
- 1 cup red onion large dice
- 3 cups bell pepper large dice
- 1/2 teaspoon toasted sesame seeds to garnish
In a large bowl, combine ground beef, mustard powder, dried parsley, paprika, and a good pinch of salt and pepper. Mix gently, then shape into 13 medium-sized meatballs. Set aside on a plate.
In a small pot on medium-high heat, combine marmalade, fish sauce, soy sauce, garlic and rice vinegar. Mix warm water and corn starch together in a small bowl until smooth; add to pot. Whisk everything until well combined and bring to a gentle boil. Lower heat, and let simmer until thickened, about 10 minutes. Set aside.
Meanwhile, heat oil in a frying pan or skillet on medium-high heat. Add onion and cook for 2-3 minutes, just until they begin to pick up some color and soften slightly. Add the peppers, and season with a pinch of salt. Cook for 7-8 minutes, or until peppers are cooked but still crisp. Transfer to a bowl to cool. In the same pan, add another drop of oil if needed, then add the meatballs, working in batches if needed. Cook for 10-13 minutes, or until golden brown and cooked through (this batch makes an extra one, so feel free to break it open just to make sure they’re fully cooked, if in doubt!)
Add the peppers and onions back to the pan. Toss with the sweet and sour glaze, then top with a sprinkle of sesame seeds. Serve with steamed rice.