Categories: Dinner

Ingredients

• 1 lb Ground Veal 500 g
• salt and pepper to taste
• 1 tablespoon 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
• 1/2 cup pineapple juice or tropical fruit juice
• 2 tablespoons Grenadine syrup or 10 ml (2 teaspoons) turmeric to colour the sauce
• 2 tablespoons corn starch
• 1 cup veal stock or low-salt chicken broth
• 1 teaspoon Sriracha chili sauce or 1 pinch chili pepper

Directions

1. Preheat the oven to 350°F (175°C).

2. Season the ground vealGround veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. with salt and pepper to taste and mix well.

3. rm 33 meat balls of about 15 g and 1 inch in diameter (2.5 cm).

4. Place the milk-fed veal 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.

6. Then add (1 ingredient at a time stirring for a few minutes between each addition) the carrots, pineapple, celery and broccoli.

7. Deglaze the skillet with the juice, add the grenadine syrup and stir well.

8. Dilute the corn starch in the veal stock and pour into the skillet. Add the Sriracha sauce and season to taste.

9. Bring to a boil and add the veal balls. Let simmer a few minutes and serve with couscous or pasta.

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