Five Spice Sweet and Sour Meatballs, has been around for quite a while on here, but we have just done a renovation of them and this version is so much yummier and a lot prettier don't you think?
Super simple to make the meatballs way in advance, freeze them if necessary and then trot them out with the sauce and rice on demand. The perfect way to Cook Once and Eat Twice, there are a LOT of meatballs. I really think pineapple would also be an awesome addition to this dish, we could always call them sweet and sour meatballs....now where's my pen?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 egg
- 70 Grams soft bread crumbs
- 1/2 Teaspoon five spice powder
- 1 Pinch Pink Salt Flakes BUY
- 300 Grams Beef-chuck cubed
- 1-2 oranges, zest and juice
- 1 red chilli
- 2 cm Pieces ginger, peeled
- 2 cloves of garlic
- 3 Tablespoons Honey BUY
- 2 Tablespoons Cornflour or Cornstarch
- 40 Grams Soy Sauce
- 1 red capsicum, diced into bite size pieces
- 1 green capsicum, diced into bite size pieces
Preheat oven to 180℃ and line a baking tray with paper.
Place egg, bread crumbs, five spice, salt and meat into Thermomix bowl and mince together for 8-10 sec/Reverse/speed 7.
With wet hands, shape into approximately 40-50 meatballs and arrange on a paper lined tray. Bake for 10 minutes.
Without washing bowl, place orange zest, chilli, ginger and garlic into Thermomix bowl and mill for 3 sec/speed 8.
Add remaining sauce ingredients except capsicum and mix 5 sec/speed 4. Set into position and cook 8 min/Varoma/speed 3.
Add capsicum to sauce, and close the lid. Allow the heat of the sauce to brighten up the capsicum.
Serve over cauli or normal rice, making sure the meatballs are well coated in the sauce.
It is also possible to serve with toothpicks as appetisers and sauce on the side.