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Canadian Living: Sweet-And-Sour Meatballs

Grenadine gives the tangy sweet-and-sour sauce on these bite-size meatballs its signature bright red colour.
Total Time 40 minutes
Author Canadian Living Test Kitchen

Ingredients

MEATBALLS

  • 1/4 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
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 900 g lean ground beef
  • 2 tsp vegetable oil

SWEET-AND-SOUR SAUCE

  • 2/3 cup pineapple juice
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup grenadine
  • 1/3 cup vinegar
  • 3 tbsp cornstarch

Instructions

  1. Meatballs: In bowl, stir together bread crumbs, eggs, green onions, garlic, ginger, Worcestershire sauce, pepper, and salt; mix in beef. Roll 1 tbsp into balls. (Make-ahead: Cover and refrigerate for up to 12 hours.)
  2. In large nonstick skillet, heat oil over medium-high heat; working in batches, cook meatballs, turning occasionally, until browned and instant-read thermometer inserted into several meatballs reads 160F, about 10 minutes per batch.
  3. Sweet-And-Sour Sauce: While meatballs are cooking, 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.
  4. Stir cornstarch with 2 tbsp water; whisk sauce and simmer until thickened, about 30 seconds. Toss three-quarters of the sauce with meatballs. Arrange in a serving dish; top with remaining sauce.
  5. For Appetizers: Place in a single layer on a serving tray with toothpicks or small skewers.

Recipe Notes

I prepared these ahead of time and refrigerated them for cooking and serving the next day. They're best warm.

Adapted from Canadian Living: The Ultimate Cookbook