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

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.