Grace Corned Beef Balls with Pineapple Sauce
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 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.
