Chinese Meatballs

Total Time

Prep: 35 min. Cook: 3 hours


6 dozen

Updated: Apr. 24, 2022
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida


  • 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 4 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 for 3-4 hours or until meatballs are cooked through and sauce is thickened.

Can you freeze Chinese Meatballs?

Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.

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.
  • Nutrition Facts

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