Step 1

In a large bowl, combine the mince, soup mix, parsley, egg and breadcrumbs, mixing well.

Step 2

Divide the mixture and roll into about 20 meatballs. Heat the oil in a large frying pan and cook the meatballs for 5-8 minutes until golden all over.

Step 3

Remove from pan and set aside. Discard any excess oil from pan, then add the carrot, capsicum and onion and saute for 2 minutes. Add pineapple and its juice, plum sauce, vinegar, ginger and star anise, then simmer for 2 minutes.

Step 4

Return meatballs to the pan and simmer for 5 minutes or until cooked through.

Step 5

Divide the meatballs and sauce into four portions and spoon into freezer-proof containers over a bed of cooked rice. Chill, then cover and freeze until needed.