Sweet-and-Sour Meatballs on Rice


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Sweet-and-Sour Meatballs on Rice

Photo: Roberto Caruso

A warm Thermos lunch is as comforting as it gets—especially when there are mini meatballs and saucy rice inside.


  • 1 cup long-grain rice, or jasmine rice

  • 2 tsp canola oil

  • 3 cups finely chopped pineapple, divided

  • 1 600-mL bottle passata, (tomato purée)

  • 1/4 cup tomato paste

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp Worchestershire sauce

  • 1/2 tsp salt, divided

  • 1 500-g pkg ground turkey

  • 1/4 cup Italian-style bread crumbs

  • 1 green onion, finely chopped


  • Cook rice according to package directions, but omitting salt, 15 to 20 min.

  • Heat oil in a large pot over medium-high. Add 2 cups pineapple and cook until browned, about 10 min. Transfer to a food processor and whirl with passata, tomato paste, onion and garlic powders, Worcestershire and 1/4 tsp salt until smooth. Return sauce to pot. Season with fresh pepper. Set over medium-low and simmer, uncovered, stirring occasionally, for 5 min.

  • Combine turkey with bread crumbs and remaining 1/4 tsp salt. Season with fresh pepper. Mix by hand until combined. Roll into 1-in. balls, and then gently drop into sauce. Stir in remaining 1 cup pineapple. Simmer, partially covered, stirring often, until meatballs are cooked through, about 15 more min.

  • Serve meatballs warm over rice. Sprinkle with green onion.

Nutrition (per serving)

Calories 526, Protein 28g, Carbohydrates 70g, Fat 14g, Fibre 4g, Sodium 901mg.

Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

This article was originally published on Nov 10, 2017

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