Sweet & Sour Glazed Pork Meatballs

In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

In a medium bowl, combine the pork mince, egg, fine breadcrumbs and the salt. Using damp hands, shape 1 tbs of mixture into a meatball. Transfer to a plate and repeat with remaining mixture. You should get about 20 meatballs.

Heat a large frying pan over a high heat with a drizzle of olive oil. Once hot, add the capsicum and carrot and cook, stirring, for 3 minutes, or until softened. Add the sugar snap peas, garlic and ginger and cook for a further 1 minute or until fragrant. Transfer to a medium bowl.

Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook for 6-7 minutes, or until browned. Add the pineapple juice mixture and cook, stirring, for 2-3 minutes, or until thickened. Return the vegetables and pineapple chunks to the pan and bring to the boil and cook, stirring, for 1 minute, or until the meatballs and vegetables are coated with the glaze. Remove from the heat.