Chinese Meat Balls with Pineapple Sauce
Meatballs:
5 ~ 8 oz. cans of whole or sliced water chestnuts
3 bunches of green onions
2 pounds ground lean pork
3 pounds ground lean hamburger
1/4 cup light soy sauce
6 slightly beaten eggs (Egg Beaters work too)
1 - 2 teaspoon salt
2 1/2 cups fine dry breadcrumbs
Olive oil
Sauce:
1 cup vinegar
2 cups pineapple juice
1 ~ 14 oz. can low salt beef stock
3/4 cup sugar
2 Tablespoon light soy sauce
3 Tablespoon grated fresh ginger
1/2 corn starch
1 cup cold water
To Prepare Meat Balls:
Drain and chop water chestnuts. Chop green onions, including stems, into small pieces. Mix chopped items with ground meat in a large bowl.
Add soy sauce, eggs, salt, and bread crumbs. Mix thoroughly. Chill mixture.
After mixture is chilled, form into 1" balls. Makes about 50 meat balls.
To an electric frying pan, add a small amount of olive oil. Heat frying pan to 350' and add meat balls. Brown meat balls and cook until the internal temperature reaches 160'. Serve with Pineapple Sauce.
Note: The meat balls can be placed on a jelly roll pan covered with parchment paper and frozen. Once the meat balls are frozen, place them in a plastic bag or container in the freezer. If you want to serve the meat balls in a Crock Pot, a day before serving, place the container in the refrigerator to thaw.
To Prepare Pineapple Sauce:
In a sauce pan heat together the vinegar, juice, stock, sugar, soy sauce, and ginger until warm, but not boiling.
In a small bowl, mix together the cornstarch and water until smooth. Gradually add this mixture to the ingredients in the sauce pan. Cook on low and stir until slightly thickened (being careful not to overcook the sauce into a jell.)
To Serve:
The meat balls can be served in a Crock Pot with the sauce added to the mixture. The sauce can also be served in a gravy bowl as a side and poured over the top of the meat balls.
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