The BritMums Hungry to Happy challenge is all about quick and easy meals for the family. One of my husband’s favourite meals is Sweet and Sour Chicken so when we decided to take part I adapted this meal because it’s so simple to prepare.
As part of the challenge we were given vouchers for Richmond Mini Meatballs – bite sized pork meatballs that cook in just 8 minutes.
This recipe takes about 5 minutes to prepare and a further 38 minutes to cook although most of that just involves occasional stirring. (The time is based on how long it takes to cook the rice).
It will feed 4 adults or 2 adults and 2 hobbits masquerading as children.
Basmati Rice (or whatever type of rice you have in the cupboards)
2 x jars of generic Sweet and Sour Sauce – we tend to get the ones with extra pineapple
2 packs of Richmond Mini Meatballs
I prefer to steam rice rather than boil it, mainly because I can’t seem make it come out right the other way. Obviously if you don’t have a steamer just boil the rice for the time stated on the packet.
- Place the rice in the steamer and use a ratio of 1 cup of water to 1 cup of rice.
I find 2 cups of rice about right for 4 servings but if you like exact measurements my steamer manual states 75g of rice per person to 112ml of water per person.
- Set the steamer for 38 minutes and start.
- Place the sauce in a saucepan and refill the jars with the same amount of water. Give the jars a quick shake and add the water to the sauce.
This both cleans the jars and dilutes the sauce so you can leave it simmering on a low heat without it reducing too much.
- Heat the sauce until it begins to bubble then add the mini meatballs and reduce the heat.
- Leave to simmer until the rice is cooked (about 30 minutes)- stir occasionally.
- Serve once the rice is cooked.
Just a couple of quick notes:
The mini meatballs cook in 8 minutes in a pre-heated oven; because they are being heated through in the sauce it is hard to over cook them but do check they are heated through fully before serving.
If you decide to use meat which is not pre-cooked seal it in the pan with a little oil on a high heat before adding the sauce.
This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs