Pork and Water Chestnut Meatballs
Meatballs, beef, pork or a mix of both. Browned nicely and put into a variety of sauces. Italian or Mexican, meatballs are a tasty treat. They can be a main dish or a side dish, small or large. You can fry meatballs or bake them in the oven.
Ingredients
- 1 lb. ground pork
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 1/4 cup minced green onion
- 1 clove garlic, minced or pressed
- 1 egg
- 1 tsp. cornstarch
- 1 tsp. salt
- 1 Tbl. soy sauce
- 1/3 cup cornstarch to coat meatballs
- 3/4 cup cooking oil
- 1 can (20 oz.) chunk pineapple in unsweetened juice
- 1 Tbl. grated fresh ginger or 1/2 tsp. ground ginger
- 1 Tbl. cornstarch
- 1 Tbl. soy sauce
- 1/2 green pepper, slivered
Method
Mix together ground pork, water chestnuts, green onion, garlic, egg, salt, 1 tsp. cornstarch and soy sauce. Blend well. Shape into meatballs, 1 inch. Roll in cornstarch. Heat oil in pan. Saute meatballs 10 minutes until browned on all sides. Set aside. Drain pineapple juice into saucepan. Stir in ginger, cornstarch, and soy sauce. Bring to a boil, stirring constantly until mixture thickens and becomes clear. Mix in the pineapple and green pepper. Add meatballs and heat through. Keep hot until ready to serve.
Makes 48 appetizer meatballs
