750 g beef mince

1 medium onion, finely chopped

15 ml garlic and ginger paste

5 ml ground cloves

10 ml barbecue spice

2 fresh green chillies, chopped

1 egg, beaten

100 ml dried breadcrumbs

100 ml chopped fresh coriander leaves

cooking oil, for frying


Sweet-and-sour pineapple sauce

1 tin (810 g) pineapple pieces in syrup

30 ml olive oil

1 bunch spring onions, chopped

15 ml garlic paste

5 ml freshly ground black pepper

2 fresh red chillies, sliced

125 ml white vinegar

60 ml brown sugar

30 ml honey

15 ml cornflour

1 medium red pepper, deseeded and cubed

1 medium green pepper, deseeded and cubed

salt to taste

  • Place mince in large bowl and combine with the remaining ingredients.
  • Shape into ping pong-size balls and place on tray.
  • Heat oil in a pan and fry meatballs over medium heat till brown and cooked through.
  • Drain on paper towel and keep aside.

Sweet-and-sour pineapple sauce

  • Drain pineapple pieces and reserve syrup.
  • Heat oil in a large, flat pot and sauté spring onions and garlic for 2 minutes.
  • Add black pepper, chillies, vinegar, sugar and honey.
  • Stir well over low heat.
  • Mix cornflour with 30 ml water and add to pot with reserved pineapple syrup.
  • Simmer for 2–3 minutes.
  • Add pineapple pieces and toss together well.
  • Add red and green pepper and salt. Simmer for further 2 minutes.
  • Add a little water if required.
  • Lower meatballs into pineapple sauce and toss around by shaking the pot.
  • Do not stir with a spoon. Leave to simmer for 3–5 minutes to allow flavours to develop.
  • Remove from heat and rest for 10 minutes.
  • Serve with white rice or on a bed of flavoured garlic spaghetti and top with sauce.

Serves 6 to 8