posted by Pat T 09-28-98 7:55 AM
Chinese Meatballs
2 (20 oz.) cans water chestnuts
3 bunches green onions
5 lb. lean ground pork
1/4 cup soy sauce
6 eggs, slightly beaten
1 Tbsp. salt
2 1/2 cups 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 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups canned beef consomme
1 can water
2 Tbsp. soy sauce
3 Tbsp. grated fresh ginger
1/2 cup cornstarch
1 cup 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.