- 500 g (1 lb) ground Quebec Milk-Fed Veal
- Salt and pepper to taste
- 15 ml (1 tbsp) 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
- 125 ml (1/2 cup) 100% pineapple juice or tropical fruit juice (no sugar added)
- 30 ml (2 tbsp) Grenadine syrup or
10 ml (2 tsp) turmeric to colour the sauce
- 30 ml (2 tbsp) corn starch
- 250 ml (1 cup) prepared concentrated veal stock or sodium reduced chicken broth
- 5 ml (1 tsp) Sriracha chili sauce or
1 pinch chili pepper
- Preheat the oven to 175°C (350°F).
- Season the ground milk-fed veal with salt and pepper to taste and mix well.
- Form 33 meat balls of about 15 g and 1 inch in diameter (2.5 cm).
- Place the milk-fed veal balls on a lightly oiled cookie sheet and bake for about 15 minutes or until golden.
- Heat the oil in a skillet over medium-high heat and sauté the garlic and onion. Then add (1 ingredient at a time stirring for a few minutes between each addition) the carrots, pineapple, celery and broccoli.
- Deglaze the skillet with the juice, add the grenadine syrup and stir well.
- Dilute the corn starch in the veal stock and pour into the skillet. Add the Sriracha sauce and season to taste.
- Bring to a boil and add the veal balls. Let simmer a few minutes and serve with couscous or pasta.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal.