• Prep Time: 35 mins
  • Cooking Time: 3 hrs
  • Serves: 6 dozen

Chinese Meatballs

  • Recipe Submitted by on

 Ingredients List

  • 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


Preheat oven to 400°. In a large bowl, combine first four 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 until meatballs are cooked through and sauce is thickened, 3-4 hours. 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.

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