Cattle of Choice for Lifestyle and Performance

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Sweet and Sour Meatballs


  • 750 g (11/2 lb) minced steak
  • 1 onion
  • salt, pepper
  • 2 teaspoons curry powder
  • 2 teaspoons worcestershire sauce
  • 60 g (2 oz) butter
  • 30 g (1 oz) butter
  • 2 medium carrots
  • 1 onion
  • 1 cucumber
  • 470 g (15 oz.) can pineapple pieces
  • 1/2 cup water
  • 1 chicken stock cube
  • 1 tablespoon cornflour
  • 1 teaspoon soy sauce
  • 2 tablespoons tomato sauce
  • salt, pepper


  1. Combine minced steak, peeled and finely-chopped onion, salt, pepper, curry powder and worcestershire sauce in mixing bowl, mix well. Shape into small balls, 2.5 cm (1 in) in diameter. Saute in hot butter until brown, shaking pan occasionally to keep meat-balls round in shape. Remove from pan.
  2. SAUCE
  3. Peel carrots, cut into thin strips. Peel and slice onion. Drain pineapple, reserve syrup. Dice cucumber. Saute carrots and onion a few minutes in hot butter. Blend cornflour with water, add to vegetables with crumbled stock cube, soy sauce and tomato sauce, season with salt and pepper, add reserved pineapple syrup. Stir until sauce boils and thickens. Return meatballs to pan with pineapple pieces and cucumber. Simmer, uncovered, 10 minutes.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.