Grenadine gives the tangy sweet-and-sour sauce on these bite-size meatballs its signature
bright red colour; look for this syrup in the drinks section of your grocery store.

INGREDIENTS

• MEATBALLS:
  • ¼ cup dried bread crumbs
  • 2 eggs, lightly beaten
  • 2 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp Worcestershire sauce
  • ½ tsp pepper
  • ¼ tsp salt
  • 900 g lean ground beef
  • 2 tsp vegetable oil
• SWEET-AND-SOUR SAUCE:
  • ⅔ cup pineapple juice
  • ½ cup ketchup
  • ⅓ cup packed brown sugar
  • ⅓ cup grenadine
  • ⅓ cup vinegar
  • 3 tbsp cornstarch

PREPARATION

• MEATBALLS:
  1. In a bowl, stir together bread crumbs, eggs, green onions, garlic, ginger, Worcestershire sauce, pepper and salt.
  2. Mix in beef and roll by 1 tbsp into balls.
  3. Cover and refrigerate for up to 12 hours.
  4. In a large nonstick skillet, heat oil over medium-high heat.
  5. Working in batches, cook meatballs, turning occasionally, until browned and instant-read thermometer inserted into several reads 160°F (71°C), about 10 minutes per batch.
• SWEET-AND-SOUR SAUCE:
  1. While meatballs are cooking, in a small saucepan, whisk together ¾ cup water, pineapple juice, ketchup, brown sugar, grenadine and vinegar.
  2. Bring to boil over medium-high heat, then reduce heat and simmer for 5 minutes.
  3. Stir cornstarch with 2 tbsp water and whisk into the sauce.
  4. Simmer until thickened, about 30 seconds.
  5. Toss three-quarters of the sauce with meatballs.
  6. Arrange in a serving dish and top with remaining sauce.

NUTRITIONAL INFORMATION, PER PIECE: about 45 cal, 3 g pro, 2 g total fat (1 g sat. fat),
4 g carb, trace fibre, 14 mg chol, 49 mg sodium, 57 mg potassium. % RDI: 1%
calcium, 3% iron, 1% vit A, 2% vit C, 1% folate.

TIP FROM THE TEST KITCHEN
For a party, keep the meatballs hot in
a small slow cooker set on warm or in a
chafing dish set over a flame