Sweet-and-Sour Pork Meatballs

In large bowl, beat egg until frothy. Stir in bread crumbs, 2 tbsp (25 mL) of the green onions, carrot, ginger, salt and pepper; mix in pork. Roll by level tablespoonfuls (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, 15 minutes.

Sweet-and-Sour sauce: Meanwhile, in bowl, whisk together pineapple juice, ketchup, vinegar, maple syrup and cornstarch. Set aside. In saucepan, heat oil over medium heat; cook onion, garlic and ginger, stirring often, for 4 minutes. Stir in pineapple juice mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.

Add meatballs, stirring to coat. (Make-ahead: Transfer to airtight container. Let cool, uncovered, for 30 minutes; refrigerate until cold. Place in resealable plastic bags or place plastic wrap or waxed paper directly on surface; seal bags or cover and freeze for up to 2 weeks. Thaw in refrigerator.)

Transfer to baking dish. Cover and bake in 350°F (180°C) oven, stirring once, for 25 minutes. Sprinkle with remaining green onions.