posted by Pat T 09-28-98
CHINESE MEATBALLS
2 (20 oz.) cans water chestnuts
3 bunches green onions
5 lb. lean ground pork
1/4 c. soy sauce
6 eggs, slightly beaten
1 Tbsp. salt
2 1/2 c. fine dry bread crumbs
cornstarch
oil for frying
Drain and chop water chestnuts; chop onions (top and all). Mix both with
meat.
Add remaining ingredients, except for the cornstarch and oil.
Mix thoroughly with your hands. Chill.
Form into balls, using 1 rounded teaspoon for each. Roll lightly in
cornstarch.
Fry at 370 degrees until well browned.
Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce.
Chinese Meatball Sauce:
1 c. vinegar
2 c. pineapple juice
3/4 c. sugar
2 c. canned beef consomme
1 can water
2 Tbsp. soy sauce
3 Tbsp. grated fresh ginger
1/2 c. cornstarch
1 c. cold water
Heat together vinegar, pineapple juice, sugar, consomme, water, soy
sauce and ginger. Mix cornstarch with cold water
and gradually stir into vinegar mixture.
Cook, stirring constantly, until clear and thickened. Serve meatballs
in just enough sauce to form a slight glaze in hot chafing dish.
More sauce and meatballs can be added as needed.
**Note**: Five tablespoons chopped crystallized ginger may be used in place of fresh ginger.