Cocktail Meatballs in a Barbeque-Pineapple Sauce

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  • 500 g minced beef
  • 1 medium onion, finely chopped
  • 1 cup soft breadcrumbs
  • 2 eggs
  • salt and freshly ground black pepper
  • sunflower oil for frying
  • 1 x 432 g can Rhodes Pineapple Crush in Light Syrup, drained
  • 250 l (1 C) barbeque sauce
  • 30 ml (2 T) olive oil
  • 1 green pepper, chopped
  • 500 ml (2 C) cooked brown rice
  • to serve: 1- 2 chopped spring onions


  1. Place the minced beef, finely chopped onion, breadcrumbs and two eggs in a medium bowl.
  2. Mix well until evenly combined.
  3. Season with salt and freshly ground black pepper.
  4. Form the meatballs by rolling equal portions of the mix into balls.
  5. Heat the oil in a non-stick shallow pan and brown the meatballs on all sides.
  6. Set aside.
  7. Discard any excess fat from the pan.
  8. Add the Rhodes Pineapple Crush and the barbeque sauce to the pan.
  9. Bring to the boil.
  10. Return the meatballs to the sauce, reduce the heat and simmer for 10 minutes or until the meatballs are cooked through.
  11. In a separate pan heat the olive oil and fry the green pepper until softened.
  12. Mix the cooked green pepper into the rice.
  13. Top the meatballs with a few spring onions.
  14. Best served hot.


  • Love this! I am no Nigella but I managed to make it in minutes.

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