Grace Corned Beef Balls with Pineapple Sauce


Grace Corned Beef Balls with Pineapple Sauce
Preparation time
Cooking time


For 4 Person(s)


  • 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

  1. Boil Grace Spaghetti according to instructions on the package then drain.
  2. In a large bowl, combine Grace Corned Beef, onion, escallion, sweet pepper, black pepper, 2 eggs and combine well.
  3. Add 1 cup bread crumbs and mix well to combine all ingredients.
  4. Whisk remaining egg and add 1 tablespoon water to make an egg wash.
  5. Use 2 tablespoons of corned beef mixture to form balls.
  6. Dip balls in egg wash, then roll in bread crumbs, shaking off excess.
  7. Heat Grace Vegetable Oil in a large frying pan and fry balls until golden brown.

    To Make Sauce:
  8. Add Grace Pineapple Juice to a heated sauce pan.
  9. Combine cornstarch and water and add to the pineapple juice and stir well.
  10. 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.

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