For a tasty weeknight meal, try these 30-minute pork meatballs made with a sweet and sour twist.
- Combine the pork, half the soy sauce, breadcrumbs and chopped coriander in a bowl. Season. Roll tablespoonfuls of the pork mixture into even-sized balls. Heat half the oil in a large deep frying pan over medium heat. Cook the meatballs, turning, for 5 mins or until cooked though. Transfer to a heatproof plate.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 2 mins. Use a fork to separate the noodles. Drain.
- Drain the pineapple, reserving juice. Combine the pineapple juice in a jug with the tomato sauce, vinegar, garlic, remaining soy sauce, cornflour and 2 tbsp water.
- Heat the remaining oil in the same pan over medium-high heat. Add the onion and capsicum and cook for 3 mins or until onion just softens. Add the pineapple, tomato sauce mixture, meatballs and noodles. Cook for 3 mins or until heated through. Serve the pork meatballs topped with coriander sprigs.
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