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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Made with turkey instead of pork to keep it kosher, and often made with fake chopped meat and vegetarian chicken soup mix for our vegetarian daughter which is almost as good. Ingredients:
8 ounces water chestnuts, chopped fine |
1 cup scallion, chopped |
1 kg ground turkey or 1 kg ground meat substitute |
2 tablespoons soy sauce |
2 eggs |
3/4 cup breadcrumbs |
2 tablespoons oil |
1/2 cup water |
1/4 cup cornstarch |
1 cup unsweetened pineapple juice |
1 cup chicken broth |
1/2 cup vinegar |
1/3 cup sugar |
1 tablespoon soy sauce |
2 tablespoons fresh ginger, minced |
Directions:
1. Combine water chestnuts, onions, meat, soy sauce, eggs and bread crumbs. Mix and shape into small balls.
2. Fry meatballs in oil in wok, until well browned. Set aside.
3. Mix glaze ingredients (water, cornstarch, pineapple juice, broth, vinegar, sugar, soy sauce and ginger).
4. Pour glaze mixture into wok, stir until it boils and thickens.
5. Add meatballs back to thickened glaze and simmer 10 minutes.
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