Chinese Meat Balls with Pineapple Sauce
A Favorite Appetizer Recipe for All Occasions. Back in the 70's when I belonged to Woods 'N Hills Homemakers I published this appetizer recipe in their cookbook. Since the meatballs were deep-fat-fried, I have made a few nutritional changes. The meat balls can also be prepared ahead of time and frozen. As for the sauce, I make it a day ahead of time and warm the sauce before serving. Take care, Linda Ann Some posts contain Amazon affiliate links, where I earn a small commission from qualified purchases at no extra cost to you. It is important to me that I only recommend quality products that I use and enjoy! 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 Coconut Aminos (Soy Sauce Substitute) 6 slightly beaten eggs 1 teaspoon sea salt 2 1/2 cups fine dry breadcrumbs Organic Olive oil Sauce: 1 cup vinegar 2 cups pine
