Sweet and sour meatballs with veggie rice
Nutrition Facts
each servingIngredients
all 17 types- 75g turkey breast mince
- half small onion, finely chopped
- 4 ready-to-eat dried apricots, finely chopped
- half tbsp fresh parsley, chopped
- 1 tbsp fresh breadcrumbs
- a little beaten egg
- For the rice:
- 100g basmati rice
- 1 tbsp frozen sweetcorn
- 1 tbsp frozen peas
- half small red or orange pepper, chopped
- For the sauce:
- 1 tsp rapeseed oil
- half small onion, finely chopped
- half small red or orange pepper, chopped
- 200g tin chopped tomatoes
- 1 tsp red wine vinegar
Directions
7 steps in totalPreheat the oven to 200ºC/ gas 6. Mix together the mince, onion, apricots, parsley and breadcrumbs in a bowl. Add enough egg to bind, and roll the mixture into 6–8 balls. (Let the kids help make the meatballs.) Place on a baking sheet and cook for 10–12 minutes.
Meanwhile, cook the basmati rice according to its pack instructions, adding the sweetcorn, peas and pepper 5 minutes before the end of its cooking time.
To make the sauce, heat the oil in a small pan and add the onion and pepper. Fry for 3 minutes.
Add the tomatoes and wine vinegar. Simmer for 1 minute.
Remove the mixture from the pan and pour into a blender and blend until smooth.
Return the mixture to the pan and add the cooked meatballs.
Heat through for 1 minute. Serve the meatballs and sauce on the rice.
