Chinese Meatballs

Total Time Prep: 35 min. Cook: 3 hours
Yield 6 dozen
Test Kitchen Approved
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

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

  1. Preheat oven to 400°. In a large bowl, combine the 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.

Nutrition Facts

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

These were a huge hit at a cookout I attended recently. You can use 2 tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida
Recipe Creator

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