SWEET AND SOUR MEATBALLS
MEATBALLS:
1 lb. lean ground pork, beef or turkey
1 can (8 oz.) water chestnuts, drained and finely chopped
1 egg
1/3 c. plain dry bread crumbs
1/2 t. salt
SAUCE:
1 T. vegetable oil
1/4 c. finely chopped green onions
2/3 c. beef bouillon
3/4 c. light or dark corn syrup
1/2 c. chili sauce
1 T. cider vinegar
1 t. ground ginger
FOR MEATBALLS: In medium bowl combine pork, water chestnuts, egg, bread crumbs and salt. Shape into 1-inch meatballs; set aside.
FOR SAUCE: In 10-inch skillet heat corn oil over medium-high heat. Add green onions; stirring frequently, cook 1 minute. Blend in bouillon, corn syrup, chili sauce, vinegar and ginger.
Add meatballs; bring to boil. Reduce heat to medium; simmer 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. Pour sauce over meatballs. Serve with cocktail picks.
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