These bite-size meatballs are tossed in a retro sweet and sour sauce that everyone will love. Grenadine, a syrup that you can find in the drink section of your grocery store, helps give this sauce its signature bright red colour. Keep the meatballs hot in a small slow cooker set on warm or in a chafing dish set over a flame.
- Portion size 60 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Sweet and Sour Sauce:
Method
Meatballs: In bowl, stir together bread crumbs, eggs, green onions, garlic, ginger, Worcestershire sauce, pepper and salt; mix in beef. Roll by 1 tbsp into balls. (Make-ahead: Cover and refrigerate for up to 12 hours.)In large nonstick skillet, heat oil over medium-high heat; cook meatballs, in batches, until browned and instant-read thermometer inserted into several reads 160 F (71 C), about 10 minutes.
Sweet and Sour Sauce: Meanwhile, in small saucepan, whisk together 3/4 cup water, pineapple juice, ketchup, brown sugar, grenadine and vinegar. Bring to boil over medium-high heat; reduce heat and simmer for 5 minutes.
Stir cornstarch with 2 tbsp water; whisk into sauce and simmer until thickened, about 30 seconds. Toss three-quarters of the sauce with meatballs. Arrange in serving dish; top with remaining sauce.
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.
Nutritional facts per piece: about
- Fibre trace
- Sodium 49 mg
- Sugars 3 g
- Protein 3 g
- Calories 45.0
- Total fat 2 g
- Potassium 57 mg
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
