HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet & Sour Glazed Pork Meatballs
Sweet & Sour Glazed Pork Meatballs

Sweet & Sour Glazed Pork Meatballs

with Pineapple & Peanuts

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Revisit the classic sweet and sour pork, but add a signature HelloFresh twist! We've created tender pork meatballs, which we add to lightly seared veggies for a stir-fry with an extra burst of flavour from sweet pineapple and crunchy peanuts. It's like the classic dish you remember, except so much better.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red capsicum

1 unit


1 bag

sugar snap peas

2 clove


1 knob


1 tin

pineapple slices

1 sachet

hoisin sauce

(ContainsSesame, Soy)

2 packet

basmati rice

1 packet

pork mince

2 packet

fine breadcrumbs


1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

Not included in your delivery

olive oil

3 tsp


3 cup


2 unit



½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3050 kJ
Fat17.9 g
of which saturates4.8 g
Carbohydrate96.5 g
of which sugars22.8 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium831 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Medium Pan
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cut the red capsicum into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Trim the sugar snap peas. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Drain the pineapple slices (reserve 1/2 cup pineapple juice) and cut into 2cm chunks. In a small bowl, combine the pineapple juice, hoisin sauce and honey. Set aside.


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.


Divide the rice, glazed meatballs and vegetables between plates. Sprinkle the adult portions with the black sesame seeds and crushed peanuts. TIP: For kids, follow our serving suggestions in the main photo.