Chinese Meatballs

Savory pork meatballs flavored with scallions, water chestnuts, soy sauce and rosemary, then browned and coated with a sweet-tangy ginger, pineapple and soy glaze. Served warm with toothpicks, these make an excellent party appetizer.

Chinese Meatballs

Yield: A large party-size batch
Prep Time: About 45 minutes, plus chilling
Cook Time: About 30 minutes

Ingredients:

Pork Meatballs:

• 6 (6–6½-ounce) cans water chestnuts, drained and chopped
• 3 bunches scallions, including green tops, chopped
• 5 pounds finely ground lean pork
• ¼ cup soy sauce
• 6 large eggs, slightly beaten
• 1 tablespoon salt
• Freshly ground black pepper, to taste
• ½ teaspoon dried rosemary, crushed
• 2½ cups fine dried bread crumbs
• 1 cup cornstarch, for coating
• Oil, for frying

Ginger-Soy Glaze:

• 1 cup vinegar
• 2 cups pineapple juice
• ¾ cup granulated sugar
• 2 cups beef consommé
• 2 tablespoons soy sauce
• 3 tablespoons grated fresh ginger
• ½ cup cornstarch
• 1 cup cold water

Instructions:

1. Drain and finely chop the water chestnuts. Chop the scallions, including the green tops.
2. In a very large bowl, combine the ground pork, water chestnuts and scallions.
3. Add the ¼ cup soy sauce, beaten eggs, salt, pepper, rosemary and bread crumbs.
4. Mix thoroughly by hand. Cover and refrigerate until well chilled.
5. When ready to cook, shape the pork mixture into small meatballs, using about 1 tablespoon mixture per meatball.
6. Roll each meatball lightly in cornstarch.
7. Heat about 1 inch of oil in a heavy 10- or 12-inch skillet.
8. Working in batches, sauté the meatballs until well browned and completely cooked through. Drain well.
9. Meanwhile, prepare the glaze. In a 3-quart saucepan, combine the vinegar, pineapple juice, sugar, beef consommé, 2 tablespoons soy sauce and grated ginger. Heat until hot.
10. In a separate bowl, whisk the ½ cup cornstarch with 1 cup cold water until completely smooth.
11. Gradually stir the cornstarch mixture into the hot pineapple mixture.
12. Continue cooking and stirring until the glaze becomes clear and thickened.
13. Place the hot meatballs in a chafing dish.
14. Add just enough ginger-soy glaze to coat the meatballs evenly rather than submerging them in sauce.
15. Keep warm and serve with toothpicks.

Tip: Because this makes a very large quantity, the meatballs are ideal for a party or buffet. Fry them in batches without crowding the skillet so they brown properly rather than steam.

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