Best Cantonese Meatballs Appetizers Recipes

CANTONESE MEATBALLS

Cantonese Meatballs image

Make and share this Cantonese Meatballs recipe from Food.com.

Provided by Curlee

Categories Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (20 ounce) can pineapple chunks in syrup
3 tablespoons brown sugar, packed
5 tablespoons teriyaki sauce, divided (I use lite)
1 tablespoon vinegar
1 tablespoon catsup
1 lb lean ground beef
2 tablespoons instant minced onion
2 tablespoons cornstarch
1/4 cup water

Steps:

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Nutrition Facts : Calories 239.7, Fat 7.7, SaturatedFat 3.1, Cholesterol 49.1, Sodium 657.2, Carbohydrate 26.3, Fiber 1, Sugar 21.7, Protein 16.6

CHINESE MEATBALLS

Chinese Meatballs image

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

Provided by Taste of Home

Categories Appetizers

Time 3h35m

Yield about 6 dozen.

Number Of Ingredients 14

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

Steps:

Preheat oven to 400°. In a large bowl, combine 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., 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. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

CANTONESE MEATBALLS

Cantonese Meatballs image

My family love meatballs. I am always asked to make these for gatherings. They are sweet and delicious

Provided by Jennifer J

Categories Meat Appetizers

Number Of Ingredients 9

Ingredients

20 oz pineapple chunks in juice
5 Tbsp teriyaki sauce, divided
2 Tbsp vinegar
1/4 c brown sugar
2 Tbsp ketchup
2 lb ground beef
4 Tbsp minced onion
4 Tbsp cornstarch
1 c water

Steps:

1. Drain pineapple; reserve syrup.
2. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.
3. In separate bowl Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 or more meatballs.
4. Brown meatballs in large skillet; drain off excess fat.
5. Pour syrup mixture over meatballs.
6. Simmer 10 minutes stirring occasionally.
7. Dissolve cornstarch in water; stir into skillet with pineapple.
8. Cook and stir until sauce thickens and pineapple is heated through.