Meatballs Surprise

INGREDIENTS

• 24 pc (216 g) quail eggs, hard boiled and shelled
• 1/4 kg (250 g) ground pork
• 50 g (50 g) shrimps
• 1/4 cup (2 g) chopped carrot, peeled and chopped
• 1 pc (50 g) medium onion
• 2 stalks (30 g) green onions, chopped
• 1/2 cup (55 g) bread crumbs, chopped
• 1 pc (50 g) egg
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• 3 tbsp (39 g) DEL MONTE Banana Ketchup
• 2 tbsp (30 g) DEL MONTE Red Cane Vinegar
• 6 tbsp (90 g) sugar
• 1 cup (240 g) water
• 1 pc (150 g) medium carrot, sliced
• 2 stalks (40 g) celery, cut 1" long
• 1 pc (50 g) medium red bell pepper, cut into squares
• 2 tbsp (18 g) cornstarch, dissolved in 3 tbsp water
• 1 can (234 g) DEL MONTE Pineapple Chunks, include syrup

PROCEDURE

1. COMBINE ingredients for meatballs. Season with 1/3 tsp iodized fine salt or (1 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly. Coat each quail egg with 1 tbsp of meat mixture. Shape into balls. Deep fry until golden brown. Set aside.
2. SAUCE: Combine first 6 ingredients. Bring to a boil. Add remaining ingredients and salt to taste. Cook until thick. Pour over meatballs.