*  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!