Sweet and Tangy Glazed Meatballs With Jasmine Rice

In a pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 3/4 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 18 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 1 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 24 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 1/2 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 12 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 1/2 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 12 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 1/2 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 12 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Chop garlic, grate ginger. Slice onion into 1cm wedges. Thinly slice the spring onion keeping the green part separate. Dice capsicums into 2cm pieces. Pick coriander leaves. Drain the pineapple reserving the liquid. In a jug mix together the tomato sauce, soy and rice vinegar mix, brown sugar and 1/2 cup of pineapple juice.

Heat oven to 190 degrees. In a bowl place the mince along with the chopped garlic, ginger, white part of the spring onion and salt and pepper. Roll into 12 small balls. Place the balls onto a lined baking tray and bake in the oven for 15 minutes or until brown.

Heat a deep pan with oil. Fry the onion and capsicum till softened 5-6 minutes. Add the sauce mixture and the pineapple pieces. Stirring until it comes to a simmer.

Add the baked meatballs to the vegetable and sauce. Stir through cooking for a further 2-3 minutes until well coated.

Divide the rice between the bowls, place the meatballs and vegetables over the top. Garnish with the spring onion and coriander. Enjoy