Chinese Meatballs

Total Time
Prep: 35 min. Cook: 3 hours

Updated on Apr. 24, 2022

These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida

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Can you freeze Chinese Meatballs?

Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.


Test Kitchen tips
  • Add 1 teaspoon crushed red pepper flakes to the sauce mixture for a Szechuan profile.
  • These meatballs and their gingery sauce are also delicious served over rice for a main dish.
  • Meatballs made with ground pork are lighter and more delicate than beef meatballs.
  • Chinese Meatballs

    Prep Time 35 min
    Cook Time 3 hours
    Yield 6 dozen

    Ingredients

    • 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

    Directions

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

    Nutrition Facts

    1 meatball: 41 calories, 2g fat (1g saturated fat), 12mg cholesterol, 109mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 3g protein.

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