We've given everyone's favourite Chinese dish a mini makeover with this delicious meatball version.
¼ cup olive oil
1 red onion, sliced
1 large red capsicum, chopped
2 x 270g jars MasterFoods Sweet and Sour Sauce
225g can pineapple pieces in natural juice
350g packet fresh chow mein noodles
Sliced green spring onions, to garnish
500g pork mince
2 teaspoons fresh garlic paste
1 chicken stock cube (10g), crumbled
2 green spring onions, thinly sliced
To make meatballs, combine all ingredients in a large bowl. Mix well. Using damp hands, roll 2 tablespoons mixture to make 12 balls.
Toss meatballs with 1 tablespoon of the oil in a large, non-stick roasting pan.
Cook in a very hot oven (220C) for 15 minutes. Remove. Scatter with onion and capsicum. Spoon over combined sauces and undrained pineapple. Stir to coat. Return to oven.
Cook for a further 10 minutes, or until meatballs are cooked through and sauce is bubbling.
Meanwhile, add noodles to a large saucepan of boiling water. Boil for 2 minutes. Drain well. Toss noodles with remaining oil.
Heat a wok over a medium to high heat. Add noodles. Stir-fry for 2 minutes.
Serve meatball mixture over noodles. Garnish with onions.
TIP! Fresh chow mein noodles are available in fridge section of major supermarkets. For a change, try making meatballs with chicken or pork and veal mince.