Preperation time: 20 minutes
1 large cucumber
Sauce:
2 tablespoons soft brown sugar
Preheat oven to warm 160 degrees. Halve cucumber lengthwise, the widthwise
1: Scoop out seeds, cut into thin matchstick strips. Cut carrot into 5 cm-long matchstick strips. Combine beef, breadcrumbs, egg, sauces and parsley in a large bowl. Roll 2 teaspoons of mixture into balls.
2: Heat oil in heave-based pan. Cook meatballs in small batches over medium heat for 3 minutes or until well browned, drain on paper towels.
3: To make Sauce: Place sugar, vinegar, sauces and juice in medium pan. Cook over medium heat until sugar has completly dissolved. Bring to boil, remove from heat. Blend corn flor with water in small jug until smooth, add to pan. Stir over medium heat for 3 minutes or until sauce boils and thickens. Place meatballs, cucumber, carrots, capiscum and pineapple in a casserole dish, Pour sauce over top. Bake for one hour, serve with rice
**Cook's File**
Storage time: Meatballs may be made in advance and frozen. Defrost, reheat gently, prepare sauce.
Hint: For a fast and easy sweet and sour sauce, use the bottled variety available in supermarkets.
Variation: Chicken or pork mince may be used instead of beef, reduce cooking time slightly for this.
Total cooking time: 1 hour 20 minutes
Serves: 4-6
1 large carrot
1 red capisum
1 kg lean beef mince
1 cup fresh white breadcrumbs
1 egg, lightly beaten
1 tablespoon worcestershire sauce
1 tablespoon chilli sauce
1 tablespoon chopped fresh parsley
2 tablespoons oil
1/3 cup white vinegar
2 tablespoons barbecue sauce
2 tablespoons tomato sauce
2 cups pineapple juice
1 tablespoon corn flour
440 gram can of pineapple pieces, drained
