Teriyaki Meatballs

* Exported from MasterCook *

Teriyaki Meatballs

Recipe By : Cookbook Exchange Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground pork
2 8 oz cans water chestnuts -- chopped
1 1/2 cups finely chopped green onions
1 tablespoon finely chopped crystallized or fresh -- ginger
2 tablespoons salt
3 tablespoons soy sauce
4 eggs -- lightly beaten
1 1/2 cups bread crumbs
1/4 cup cornstarch
1 8 oz can chopped pineapple
1/2 cup vegetable oil
2 cups unsweetened pineapple juice
1 cup cider vinegar
1/4 cup soy sauce
2/3 cup sugar
1 1/2 cups beef broth
2 tablespoons finely chopped crystallized or fresh -- ginger
1/3 cup cornstarch
2/3 cup cold water

Combine pork, water chestnuts, green onions, 1 tablespoon ginger, salt, 3
tablespoons soy sauce and eggs in a large bowl. Mix well with hands. Add
bread crumbs and mix until just combined, chill mixture.

Shape into 3/4 to 1 inch balls, roll the balls in cornstarch.

Brown meat on all sides in hot oil. Remove balls and put on a roasting pan.

To freeze, place meatballs in a single layer on a toasting pan and put into
freezer bags when frozen. Take out as needed.

Preheat oven to 350 degrees and bake meatballs for 15 to 20 minutes until
cooked through.

To make sauce combine pineapple with juice, vinegar, 1/4 cup soy sauce, 2/3
cup sugar, beef broth and ginger in large saucepan, bring to boiling. Mix
cornstarch with cold water, add to boiling mixture stirring constantly.
Continue cooking stirring until sauce is thick and clear. Sauce will keep
in refrigerator for up to a week.. To serve, place in chafing dish with
enough sauce to coat balls. Serve with toothpicks.

Posted to RecipeLu by diane@keyway.net



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NOTES : This Gourmet recipe must be made ahead. These meat balls are worth
the effort. Keep on hand for the holidays!