Sticky Sweet & Sour Lean Pork Meatball Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your sweet potato[es] (skin on) into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-sized pieces

Add the sweet potato wedges to a large baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for an initial 10 min or until the wedges are starting to crisp

Meanwhile, peel and cut your red onion[s] in half

Dice half the red onion[s] finely

Cut the remaining onion into wedges

Combine your lean pork mince and diced onion in a bowl with your five-spice mix

Season with a generous pinch of salt and pepper and give everything a good mix up until fully combined

Shape into 4 meatballs per person (they don't have to look perfect!) – these are your five-spice meatballs

Drain your pineapple (reserve the juice)

Roughly chop the drained pineapple into bite-sized pieces

Once the wedges have had an initial 10 min remove the tray[s] from the oven and add the chopped pepper, onion wedges, chopped pineapple and the five-spice meatballs

Return the tray[s] to the oven for a further 15 min or until the meatballs are cooked through (no pink meat!) and the wedges are golden

Meanwhile, combine your cornflour, soy sauce, tomato ketchup, rice vinegar, sriracha (can't handle the heat? Go easy!) and the reserved pineapple juice in a pot

Cook over a medium heat for 2-3 min or until thickened – this is your sweet & sour sauce

Once the meatballs are cooked through add the sweet & sour sauce to the tray[s] and give everything a good mix up – this is your sticky sweet & sour lean pork meatball tray bake