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Ingredientes
- 1 pound grnd pork
- 1 can (8 ounce) water chestnuts, liquid removed, finely minced
- 1/4 c. chopped green onion
- 1 clove garlic, chopped or possibly pressed
- 1 egg
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 T soy sauce
- 1/3 c. cornstarch (to coat meatballs)
- 3/4 c. veg. oil
- 1 can (20 ounce) pineapple chunks in unsweetened juice
- 1 T grated ginger or possibly 1/2 teaspoon grnd ginger
- 1 T cornstarch
- 1 T soy sauce
- 1/2 green pepper, slivered
Direcciones
- 1. Mix together grnd pork, water chestnuts, green onion, garlic, egg, salt, 1 tsp cornstarch and soy sauce. Blend well.2. Shape mix into balls, 1-inch in diameter. Roll in cornstarch.
- 3. Heat oil in pan. Saute meatballs 10 min till browned on both sides. Set aside.
- 4. Drain pineapple juice into saucepan. Stir in ginger, cornstarch and soy sauce. Bring to a boil, stirring constantly, till mix thickens and becomes clear. Fold in the pineapple chunks and green pepper. Add in meatballs. Heat through. Keep hot till ready to serve. Preparation time: 30 min. Yields: 48.
- TIPS: To shape meatballs easily, use a #70 ice cream scoop. Dip in cold water between shaping meatballs. You can make the meatballs ahead in the sauce. Package and freeze a week or possibly two.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 198 | 62% |
| Total Fat 22.25g | 28% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 43mg | 14% |
| Sodium 272mg | 11% |
| Potassium 256mg | 7% |
| Total Carbs 22.66g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.14g | 6% |
| Protein 7.85g | 13% |
