Grace Corned Beef Balls with Pineapple Sauce

Grace Corned Beef Balls with Pineapple Sauce


For 4 people ()

  • 1 packet(s) Grace Spaghetti, boiled and drained
  • 1/2 cup(s) Grace Whole Kernel Corn, drained
  • 1 can(s) Grace Corned Beef, 12 oz
  • 1 medium onion, chopped
  • 1 stalk(s) escallion, chopped
  • 1 small sweet green pepper, chopped
  • 1/2 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 3 medium eggs, whisked
  • 1 cup(s) bread crumbs
  • 1 cup(s) Grace Vegetable Oil
  • 1 cup(s) Grace Pineapple Juice
  • 1 teaspoon(s) cornstarch
  • 1 tablespoon(s) water
  • 1/2 cup(s) Grace Tomato Ketchup
  • 1/2 teaspoon(s) ginger, chopped
  • 1/2 cup(s) Grace Green Peas and Carrot, drained

Grace Corned Beef Balls with Pineapple Sauce Directions

Boil Grace Spaghetti according to instructions on the package then drain.

In a large bowl, combine Grace Corned Beef, onion, escallion, sweet pepper, black pepper, 2 eggs and combine well.

Add 1 cup bread crumbs and mix well to combine all ingredients.

Whisk remaining egg and add 1 tablespoon water to make an egg wash.

Use 2 tablespoons of corned beef mixture to form balls.

Dip balls in egg wash, then roll in bread crumbs, shaking off excess.

Heat Grace Vegetable Oil in a large frying pan and fry balls until golden brown.

To Make Sauce:

Add Grace Pineapple Juice to a heated sauce pan.

Combine cornstarch and water and add to the pineapple juice and stir well.

Add Grace Tomato Ketchup and ginger, mix well and bring to a boil for approximately 5 minutes.

To Plate:
Arrange boiled Grace Spaghetti on the base of a platter, leaving a space in the center.
Add corned beef balls and garnish with Grace Whole Kernel Corn, Grace Green Peas and carrots.

To Serve: Pour sauce over balls and drizzle some over spaghetti.

Difficulty: Easy
Preparation time: 35m

Cooking time: 20m