Sweet and sour meatballs

This recipe didn't ask for any salt, and as you use a packet of French onion soup (which is normally quite salty), I didn't. However, test your meatballs. You might need some salt. I did. 

- 1 kg mince

- 1 packet French onion soup

- 425g can pineapple pieces, drained, juice reserved

- 1 small capsicum, chopped

- 1 carrot, chopped

- 1/2 cup peas

- 1 Apple, peeled and sliced thin

- 1 teaspoon mustard powder

- 1 tablespoon cornflour 

- 1 tablespoon vinegar

1. Mix the mince and soup mixture together. Roll into small balls and fry until brown. Remove to a casserole dish. 

2. To the same pan, add the pineapple, capsicum, carrot, peas, and apple. Pour over the pineapple juice (which is made up to 1 1/2 cups with water). Cook for a few minutes until tender.

3. Mix the mustard and cornflour into a thin paste with the vinegar. Stir through mixture. 

4. Add to the meatballs and heat through at 180 degrees Celsius for 30 minutes.