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
Chinese Meatballs
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
Chinese Meatballs
Prep Time
35 min
Cook Time
3 hours
Yield
6 dozen
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 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.
- 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.
Nutrition 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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