Meatballs with pineapple in sweet and sour sauce

Ingredients for 4 servings:

• 4 sprigs of parsley
• 500 g minced beef
• 1 bread roll, dried, soaked
• 1 egg(s)
• 1 tbsp soy sauce, sweet
• 1 tsp sambal oelek
• 1 tsp ginger powder
• 1 bell pepper(s), red
• 1 leek(s)
• 1 large carrot(s)
• 1 can pineapple, in its own juice, approx. 227 g
• 2 tbsp sesame oil for frying
• 25 g butter for frying
• 1 tbsp cornstarch
• 3 tbsp sauce (ginger sauce), preferably homemade
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop the parsley. In a bowl, mix the minced meat with the soaked bread roll, egg, soy sauce, sambal oelek, ginger powder, and parsley. With wet hands, form the minced meat into 24 walnut-sized balls. Wash the bell pepper and cut into thin strips. Trim the leek, cut into thin rings, wash, and let it dry in a sieve. Wash, peel, and slice the carrot, then cut it into thin strips. Drain the pineapple and collect the juice. Dice the pineapple. If necessary, top up the pineapple juice to 200 ml. Mix the cornstarch with about 2 tablespoons of pineapple juice. Heat the oil and butter in a wok. Fry the meatballs for about 8 minutes, then remove. Fry the bell pepper, leek, and carrot in the frying fat. Add the pineapple juice, stir, and simmer. Carefully stir in the cornstarch. Bring everything to a boil briefly. Add the ginger sauce. Season the vegetables to taste (perhaps with a little white wine vinegar if they’re too sweet). Add the meatballs back in and heat briefly. Serve with rice. One serving contains 525 calories for 4 servings.