Chinese Meatballs Recipe
Chinese Meatballs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These were a huge hit at a cookout I attended recently! You can use five tablespoons of chopped crystallized ginger in place of fresh ginger if you like. —Pat Barnes, Panama City, Florida
MAKES:
72 servings
TOTAL TIME:
Prep: 35 min. Cook: 3 hours
MAKES:
72 servings
TOTAL TIME:
Prep: 35 min. Cook: 3 hours

Ingredients

  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 6 green onions, sliced
  • 2 pounds lean ground pork
  • 2 cans (8 ounces each) sliced water chestnuts, drained and chopped
  • 1 cup dry bread crumbs
  • SAUCE:
  • 1/4 cup cornstarch
  • 1 cup pineapple juice
  • 1/3 cup sugar
  • 4 teaspoons minced fresh gingerroot
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/2 cup white vinegar

Directions

Preheat oven to 400°. In a large bowl, combine first four ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes.
In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low until meatballs are cooked through and sauce is thickened, 3-4 hours.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Yield: about 6 dozen.

Test Kitchen tips
  • Add 1 teaspoon crushed red pepper flakes to the sauce mixture for a Szechuan profile.
  • These meatballs and their gingery sauce are also delicious served over rice for a main dish.
  • Meatballs made with ground pork are lighter and more delicate than beef meatballs.
  • Originally published as Chinese Meatballs in Simple & Delicious February/March 2018

    Nutritional Facts

    1 meatball: 41 calories, 2g fat (1g saturated fat), 12mg cholesterol, 109mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 3g protein.

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    • 2 large eggs, lightly beaten
    • 2 tablespoons soy sauce
    • 1 teaspoon salt
    • 6 green onions, sliced
    • 2 pounds lean ground pork
    • 2 cans (8 ounces each) sliced water chestnuts, drained and chopped
    • 1 cup dry bread crumbs
    • SAUCE:
    • 1/4 cup cornstarch
    • 1 cup pineapple juice
    • 1/3 cup sugar
    • 4 teaspoons minced fresh gingerroot
    • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
    • 1/2 cup white vinegar
    1. Preheat oven to 400°. In a large bowl, combine first four ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes.
    2. In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low until meatballs are cooked through and sauce is thickened, 3-4 hours.
      Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
      Yield: about 6 dozen.

    Test Kitchen tips
  • Add 1 teaspoon crushed red pepper flakes to the sauce mixture for a Szechuan profile.
  • These meatballs and their gingery sauce are also delicious served over rice for a main dish.
  • Meatballs made with ground pork are lighter and more delicate than beef meatballs.
  • Originally published as Chinese Meatballs in Simple & Delicious February/March 2018

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