Serves 4 Preparation time: 10-15 minutes Cooking time: 15-20 minutes Ingredients: 450g/1lb lean minced beef Salt and freshly milled black pepper 1 garlic clove, peeled and crushed 45ml/3tbsp freshly chopped chives 25g/1oz dried cranberries, roughly chopped 1 red pepper, cored, deseeded and diced 1 yellow pepper, cored, deseeded and diced For the sweet and sour sauce: 150ml/¼pint fresh pineapple juice 15-30ml/1-2tbsp light soy sauce 15-30ml/1-2tbsp Worcestershire sauce 15ml/1tbsp tomato purée 15ml/1tbsp balsamic vinegar 5ml/1tsp cornflour
Method: 1. Put the mince, seasoning, garlic, chives and cranberries in a large bowl. Mix together and shape into 20 small meatballs roughly the diameter of a two pence coin. 2. Heat a large non-stick frying pan and dry fry the meatballs for 3-4 minutes on both sides until brown. Remove from the pan with a slotted spoon and set aside. 3. Add the peppers, pineapple juice, soy and Worcestershire sauce, purée and vinegar. Stir gently, increase the heat and bring to the boil. 4. Return the meatballs to the pan, reduce the heat and simmer for 10 minutes, turning halfway through cooking. 5. In a small bowl mix together the cornflour with a little cold water to form a thin paste and add to the pan with the meatballs. Cook, stirring occasionally for 4-5 minutes or until the sauce thickens. 6. Serve the meatballs with herby mashed potatoes or cooked pasta. Tip: For a speedy supper alternative, use a jar of prepared sweet and sour sauce instead of making your own. Recipes are taken from Tuck-in 14, the free recipe booklet from EBLEX Ltd. You can request a free copy by calling 0870 606 3030. Alternatively, visit www.tuck-in.com to download a copy or for more inspirational recipe ideas.