Chopped water chestnuts, mixed with ground pork, give these meatballs crunch. You serve them in a sweet-sour sauce with chunk pineapple and green peppers. Keep them hot in a chafing dish; spear them with wooden picks.
To shape meatballs easily, use a #70 ice cream scoop. Dip in cold water between scoops. You can make meatballs ahead in the sauce, package, and freeze them a week or two.
You a can substitute 1/2 teaspoon ground ginger for the fresh.
Hot and Cold Appetizers, section 1, Card 4
Pork and Water Chestnut Meatballs
Ingredients
- 1 pound ground pork
- 1 8- ounce can water chestnuts drained and finely chopped
- 1/4 cup green onion minced
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1/3 cup cornstarch to coat meatballs
- 3/4 cup cooking oil
- 1 20- ounce can chunky pineapple in unsweetened juice
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 green pepper slivered
Instructions
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Mix together ground pork, water chestnuts, green onion, garlic, egg, salt, 1 teaspoon cornstarch, and soy sauce. Blend well.
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Shape meat into balls, 1-inch in diameter. Rolli n cornstarch.
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Heat oil in pan. Saute meatballs 10 minutes until browned on both sides. Set aside.
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Drain pineapple juice into saucepan. Stir in ginger, cornstarch, and soy sauce. Bring to boiling, stirring constantly until mixtuer thickens and becomes clear. Mix in the pineapple and green pepper. Add meatballs and heat through. Keep hot until ready to serve.
Recipe Notes
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