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Ingredients
- Ginger Glaze (see following
- 1 can Waterchestnuts (about 8-ounce.) liquid removed & finely minced
- 1 c. Green onions (including tops) minced
- 2 lb Lean grnd pork
- 2 Tbsp. Soy sauce
- 2 x Large eggs lightly beaten
- 3/4 c. Fine dry breadcrumbs
- 1 Tbsp. Salad oil (about)
- 1/2 c. Water
- 1/4 c. Cornstarch
- 1 c. Unsweetened pineapple juice
- 1 c. Regular-strength Beef broth
- 1/2 c. Cider vinegar
- 1/3 c. Sugar
- 1 Tbsp. Soy sauce
- 2 Tbsp. Chopped ginger
Directions
- PREPARE GINGER GLAZE:Smoothly mix water and cornstarch. Stir in pineapple juice, beef broth, cider vinegar, sugar, soy sauce, ginger. Set aside.
- Thoroughly mix waterchestnuts, onions, pork, soy, Large eggs and bread crumbs. Shape into 3/4-inch balls (you should have about 72).
- Heat 1 tbsp. of the oil in a wide frying pan over medium heat. Add in meatballs, about a third at a time, and cook, stirring, till well browned (about 10 min); add in oil as needed. Remove meatballs and set aside. Clean pan.
- Add in glaze to pan, increase heat to high, and stir till glaze boils vigorously. Add in meatballs, reduce heat, and simmer for 10 min. Offer with wooden picks.
- Yield: 6 dozenT(Cooking Time):"0:45"
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