Sriracha Honey Sweet and Sour Meatballs
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Easy
-
35 mins
Add a sweet-spicy kick to your next party or mid-week dinner with these moreish meatballs. The recipe is super flexible, simply choose your mince- pork, chicken or veal and get rolling. They’re perfect to freeze or prep ahead too!
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced pork or chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
مستوى المهارة
سهلة
-
مدة التحضير
15 دقيقة
-
مدة الطهي
20 دقيقة
-
الحصص
4-6
المكونات
الصوص
- 85 مل ( ⅓ كوب) خل الأرز
- 180 غم (نصف كوب) عسل كابيلانو الصافي
- 1 ملعقة كبيرة صويا صوص
- 3 ملاعق كبيرة كاتشب
- 2 ملعقة صغيرة صلصة سريراتشا
- 3 ملعقة كبيرة عصير الأناناس
- ½ ملعقة صغيرة ثوم مفروم
- نصف ملعقة صغيرة مسحوق بصل
- 1 ملعقة كبيرة طحين الذرة
- 2 ملعقة كبيرة ماء
كرات اللحم
- 1 كيلو لحم أو دجاج مفروم
- 2 بيض
- 100 غم (1 كوب) بقسماط
- 1 بصلة بنية متوسطة مفرومة ناعماً
- الملح والفلفل حسب الذوق
- 2 ملعقة كبيرة زيت نباتي للقلي
للتقديم
- أرز ياسمين مطبوخ على البخار
- خضروات مقلية
- مايونيز كيوبي Kewpie
- يُمزج اللحم المفروم والبيض والبقسماط والبصل في وعاء كبير؛ قم بالتتبيل. باستخدام يديك المبللتين، كوّر ملاعق كبيرة من الخليط على شكل كرات. تبرد الى أن تكون جاهزة للطهي.
- لعمل الصوص، في وعاء صغير، اخلط دقيق الذرة والماء جيداً واتركهم جانباً.
- يُمزج خل الأرز والعسل والصويا صوص والكاتشب والسيرارتشا وعصير الأناناس والثوم ومسحوق البصل في وعاء متوسط الحجم. اخفق حتى تمتزج جيداً.
- يسخن الفرن إلى 180 درجة مئوية. بطّن صينية الخَبز بورق الخبز.
- سخن مقلاة كبيرة وضع الزيت النباتي. قلّب كرات اللحم على دفعات حتى تصبح بنية اللون، مع الحرص على عدم وضع الكثير من كرات اللحم في المقلاة. قلبها حتى تصبح بنية من جميع الجوانب ثم انقلها إلى صينية الخَبز.
- انقل خليط الصوص إلى مقلاة واتركه ينضج على نار متوسطة منخفضة. يُضاف مزيج دقيق الذرة ويُخفق باستمرار حتى يتكاثف المزيج لمدة دقيقة واحدة تقريباً. ارفعه عن الحرارة.
- غلّف كرات اللحم بالصوص الحلو والحامض واخبزها لمدة 20 دقيقة حتى تصبح ذهبية اللون عندها يبدأ التغليف يتكرمل.
- للتقديم، غلّف كرات اللحم بالصوص الإضافي وقدمها مع أرز الياسمين والخضروات المقلية ومايونيز كيوبي، أو كجزء من طبق الحفلة.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- يُمزج اللحم المفروم والبيض والبقسماط والبصل في وعاء كبير؛ قم بالتتبيل. باستخدام يديك المبللتين، كوّر ملاعق كبيرة من الخليط على شكل كرات. تبرد الى أن تكون جاهزة للطهي.
- لعمل الصوص، في وعاء صغير، اخلط دقيق الذرة والماء جيداً واتركهم جانباً.
- يُمزج خل الأرز والعسل والصويا صوص والكاتشب والسيرارتشا وعصير الأناناس والثوم ومسحوق البصل في وعاء متوسط الحجم. اخفق حتى تمتزج جيداً.
- يسخن الفرن إلى 180 درجة مئوية. بطّن صينية الخَبز بورق الخبز.
- سخن مقلاة كبيرة وضع الزيت النباتي. قلّب كرات اللحم على دفعات حتى تصبح بنية اللون، مع الحرص على عدم وضع الكثير من كرات اللحم في المقلاة. قلبها حتى تصبح بنية من جميع الجوانب ثم انقلها إلى صينية الخَبز.
- انقل خليط الصوص إلى مقلاة واتركه ينضج على نار متوسطة منخفضة. يُضاف مزيج دقيق الذرة ويُخفق باستمرار حتى يتكاثف المزيج لمدة دقيقة واحدة تقريباً. ارفعه عن الحرارة.
- غلّف كرات اللحم بالصوص الحلو والحامض واخبزها لمدة 20 دقيقة حتى تصبح ذهبية اللون عندها يبدأ التغليف يتكرمل.
- للتقديم، غلّف كرات اللحم بالصوص الإضافي وقدمها مع أرز الياسمين والخضروات المقلية ومايونيز كيوبي، أو كجزء من طبق الحفلة.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Organic Raw Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelize.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelize.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
20 mins
-
Servings
4-6
Ingredients
Sauce
- 85ml (⅓ cup) rice vinegar
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp soy sauce
- 3 tbsp tomato ketchup
- 2 tsp sriracha sauce
- 3 tbsp pineapple juice
- ½ tsp crushed garlic
- ½ tsp onion powder
- 1 tbsp corn flour
- 2 tbsp water
Meatballs
- 1kg minced chicken
- 2 eggs
- 100g (1 cup) panko breadcrumbs
- 1 medium brown onion, finely chopped
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for frying
To serve
- Steamed jasmine rice
- Stir-fried greens
- Kewpie mayonnaise
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Combine mince, eggs, breadcrumbs onion in large bowl; season. Using wet hands, roll rounded tablespoons of mixture into balls. Chill until ready to cook.
- For the sauce, in a small bowl, combine corn flour and water, mix well and set aside.
- Combine rice vinegar, honey, soy sauce, ketchup, sriracha, pineapple juice, garlic and onion powder in a medium-sized bowl. Whisk until well combined.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Heat a large frying pan with vegetable oil. Brown surface of meatballs in batches, being careful not to overcrowd the pan. Turn until brown on all sides then transfer to baking tray.
- Transfer sauce mixture into frypan and bring sauce to a simmer over medium-low heat. Add cornflour mixture and whisk constantly, until mixture thickens, approx. 1 minute. Remove from heat.
- Glaze meatballs with sweet and sour sauce and bake for 20 minutes until golden and glaze begins to caramelise.
- To serve, glaze meatballs with additional sauce and serve with jasmine rice, stir-fry vegetables and Kewpie mayonnaise, or as part of a party platter.
-
Create it with Capilano...
- See all recipes
