Veal Meat Balls with Pineapple

Ingredients

• 500 g (1 lb) ground Quebec Veal
• Salt and pepper to taste
• 15 ml (1 tbsp) oil
• 1 garlic clove, finely chopped
• 1 onion cut into chunks
• 2 carrots cut in wedges, 1/4 in. thick
• 1/4 pineapple cut into medium size pieces or
  1 small can of pineapple without the juice
• 2 stalks celery, cut in wedges 1/2 in. thick
• 1 head broccoli, separated into flowerets
• 125 ml (1/2 cup) 100% pineapple juice or tropical fruit juice (no sugar added)
• 30 ml (2 tbsp) Grenadine syrup or
  10 ml (2 tsp) turmeric to colour the sauce
• 30 ml (2 tbsp) corn starch
• 250 ml (1 cup) prepared concentrated veal stock or sodium reduced chicken broth
• 5 ml (1 tsp) Sriracha chili sauce or 1 pinch chili pepper

Preparation

1. Preheat the oven to 175°C (350°F).
2. Season the ground veal with salt and pepper to taste and mix well.
3. Form 33 meat balls of about 15 g and 1 inch in diameter (2.5 cm).
4. Place the balls on a lightly oiled cookie sheet and bake for about 15 minutes or until golden.
5. Heat the oil in a skillet over medium-high heat and sauté the garlic and onion. Then add (1 ingredient at a time stirring for a few minutes between each addition) the carrots, pineapple, celery and broccoli.
6. Deglaze the skillet with the juice, add the grenadine syrup and stir well.
7. Dilute the corn starch in the veal stock and pour into the skillet. Add the Sriracha sauce and season to taste.
8. Bring to a boil and add the veal balls. Let simmer a few minutes and serve with couscous or pasta.