Mango Chili
Sweet and Sour
Preparation 20 mins
Cooking 40 mins


  • 500 g ground beef
  • 1/4 cup grated onion
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup breadcrumbs
  • 1/4 cup BBQ sauce
  • 1/2 cup Pulo Mango Chili Marinade
  • For sauce:
  • 1/4 cup honey
  • 3 tbsp white vinegar
  • 1/2 cup water or pineapple juice
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tbsp Pulo Mango Chili Marinade
  • 1 tbsp cornstarch
  • 2 tbsp apricot or mango fruit spread
  • 1 red pepper, diced
  • 1/4 cup sliced green onion
  • 3 cups cooked rice


  1. In a very large bowl, combine ground beef, onion, garlic, salt, egg, breadcrumbs, and BBQ sauce. Mix well with your hands.
  2. Take 1 tablespoon of the meat mixture and form into a ball. Repeat until all the mixture is used up.
  3. Place the meatballs in a sealable bag or container, then pour the marinade over them.
  4. Seal and refrigerate the meatballs for at least an hour, or preferably overnight.
  5. Bake meatballs on a foil-lined baking sheet at 350F for about 25 minutes, until cooked through and slightly browned.
  6. While the meatballs are baking, cook rice and make your sauce.
  7. Whisk together honey, vinegar, water (or juice), soy sauce, ketchup, marinade, and cornstarch in a bowl or measuring cup. Pour the mixture into a large skillet over medium heat.
  8. Whisk until the sauce begins to boil and thicken, then reduce heat and add the fruit spread, and red peppers. Simmer for about 5 minutes.
  9. Place the baked meatballs on top of cooked rice, then pour the Mango Chili Sweet & Sour sauce over them. Sprinkle with sliced green onion before serving.