Hey! This is the first recipe I have to share with you guys! It’s a tasty classic that’s pretty easy to make. I made brown rice and rapini to go with it. Here we go!
Sweet and Sour Meatballs (makes 6 generous servings)
- 1 1/2 lbs ground beef (medium)
- 1/2 lb ground pork
- 1 egg
- 1/2 cup oats (rolled or quick cooking oatmeal)
- 1tsp kosher salt
- 1 small cooking onion
- 2 cloves garlic
- 1 bottle of passata (720ml) aka strained tomato puree
- 1/4cup cider vinegar
- 1/3 cup honey
- 2 tbsp soy sauce
- 2 bay leaves
- 1 tbsp cooking oil
Start by finely dicing the onion and mincing the garlic. Place half of each of the onion and garlic in a mixing bowl with the ground beef, pork, oats, the egg, 1/2 tsp salt and a little pepper. Gently mix it together just until it’s evenly blended. You don’t want to over mix and turn it to a paste, the texture will be unpleasant when it’s cooked. Form the mixture into golf ball sized pieces, placing them on a plate as you go. So you should have something that looks like this :
with half the onion and garlic reserved for later. Next up you’ll need a frying pan with the cooking oil on just above medium heat and a pot large enough to fit all those meatballs close by (but not on the heat yet). Brown your meatballs in the frying pan, turning them over a few times to brown it all over and place them into the pot as they are ready. You’ll have to do this in a few batches since they won’tall fit in the pan at once.
Once you’ve got them all browned and into the pot put the rest of the onion garlic in the pan and cook them just until the onion turns translucent. Some of the brown bits that were stuck to the pan after cooking the meatballs will come off while you’re cooking the onions and garlic and will get mixed in, that’s a good thing. Add it all into the pot with the meatballs. Add the remaining ingredients to the pot aswell and bring everything to a gentle simmer. Turn it down to low heat and let them simmer while you get the rice and veg ready.
Combine 1 1/2 cups long grain brown rice and 2 1/2 cups of water into a small pot with a pinch of salt and bring to a simmer. Once it comes to a simmer turn it down to low heat and cover it. It will take about 20 minutes to cook and your meatballs should be ready then too!
For the rapini – I trimmed the end off 5 spears, cut them in half and snuck it in on top of the rice to steam for the last 2 minutes of cooking time. It over cooks very quickly and gets really soft and mushy so you really only want to throw it in right at the end. Here’s how it looks!
This recipes makes quite a bit, 6-7 servings for me. I would recommend freezing a couple portions of meatballs and rice for another time and keeping the rest in the fridge for dinner over the next few days. When it comes to the rapini I suggest only cooking what you’re going to eat right away. Leave the rest raw in the fridge for next time. If you’re going to reheat using a microwave : put the rapini in at the same time as the rest and it will be cooked by the time the rest is hot. If you’re reheating in an oven or pan just add the rapini at the very end. A minute is all it really takes for it to cook.
In total this recipe, sides and all, cost about 14$ for 6-7 portions. Not bad at all! Enjoy!