Veal Meat Balls with Pineapple | Quebec Veal

Ingredients

• 500 g (1 lb) ground Quebec 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 or1 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 or10 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