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

Peel and grate your garlic

Combine your mince (remove the paper if required!) with the diced onion, grated garlic and half your soy sauce (you'll use the rest later!) in a bowl

Season with a pinch of salt and pepper, give everything a good mix up until fully combined and shape into 4 meatballs per person

Drain your pineapple (reserve the juice)

Roughly chop the drained pineapple into bite-sized pieces

Once the potatoes have had an initial 20 min, remove the tray[s] from the oven and add the chopped pepper, onion wedges, chopped pineapple and the meatballs

Return the tray[s] to the oven for a further 15-18 min or until the meatballs are cooked through (no pink meat!) and the potatoes are golden

(Doubled your protein? Do this in batches!)

Meanwhile, combine your cornflour with your five-spice mix, the remaining soy sauce, your tomato ketchup, rice vinegar, sriracha (can't handle the heat? Go easy!), reserved pineapple juice and 50ml [75ml] [100ml] boiled water in a pot

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