500 g pork mince
1 large egg, lightly beaten
60 ml white breadcrumbs
5 ml ground cumin
1 tin pineapple pieces
20 ml cornflour
30 ml cider vinegar
15 ml each brown sugar, soya sauce and tomato sauce jasmine rice, to serve
Method 20 mins
Preheat oven to 180°C. Mix the mince, egg, breadcrumbs and cumin together well. Season with salt and pepper.
Roll into small balls and place onto a greased baking sheet. Bake in the oven for 20 minutes or until the meatballs are cooked.
Drain the juice from the pineapple into a saucepan and stir in the cornflour. Stir in the remaining ingredients. Add 100ml water and the pineapple pieces.
Stir continuously over medium heat until thickened.
Add the meatballs and stir gently to coat them in the sauce. Serve with jasmine rice and steamed green beans.