Itsa meatball night!

IF you love meatballs this is the recipe for you! I found it flicking through Good Housekeeping. I think it is a Lorraine Pasquele recipe. You wouldn't normally think of meatballs with a sweet and sour sauce but it works really well. I made this for my family so as usual when my dad is around I used double the meat. It was very filling!

For the meatballs:
12 large herby sausages
150g dried breadcrumbs
1 medium egg
2 tbsp veg oil
1 garlic clove (chopped)
1 red pepper (finely sliced)
425g tinned pineapple chunks (i got in syrup)
75g tomato ketchup
75 ml balsamic vinegar
3 squidges of runny honey
Juice of one lime

For the rice:
450g long grain rice
Veg Oil
75g roasted and salted peanuts ( roughly chopped)
Half a bunch of spring onions, finely sliced

1. Get the meat from the sausages, stir in the breadcrumbs and add the egg and seasoning. Heat the oil in a large frying pan. Roll the meat into walnut sized balls and add to the pan. Cook for eight minutes until brown. I had to do it in batches as there were so many and I took them out to keep them warm in the oven.
2. Then add the garlic and pepper to the meatball juice. Then add the pineapple juice and I put all the pineapple in. Add the tomato ketchup, vinegar, honey and lime juice. Simmer for eight minutes. I then tried it and it nearly blew my head off so I added more honey. Stir in occasionally.
3. When the rice is cooked, tip into a pan. Add a drizzle of oil and seasoning and nuts.
4. Add the meatballs back to the sayuce and then serve with rice.
5. Sprinkle with the onions and serve!!

Amazingly meaty and delicious. A winning meatball recipe.