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 Pub date
2008-01-07

Saucy meatballs and water chestnuts

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Saucy meatballs and water chestnuts

                          Sauce....
     1   cup water
     1/2 cup sweet and sour sauce
     1/4 cup soy sauce
     1/4 cup dry sherry
     1   tbsp. honey
     1/2 tsp. garlic powder
     1/4 tsp.prepared ginger

                         Meatballs...
     2   8oz. cans whole water chestnuts,drained
     1   1/2 lb. lean ground beef
     2   eggs
     2   tbsp. chopped green onions
     1/8 tsp. prepared ginger
     1/3 cup dry bread crumbs
     2   tbsp. soy sauce
     2   tbsp. sweet and sour sauce
     1/4 tsp. garlic powder
     1/4 cup oil

     In a large saucepan.  Combine ingredients.
Cook over medium low heat, stirring
constantly, until mixture is thickened and
bubbly.  Remove from heat and sit aside.
Finely chop enough water chestnuts to
make 1/2 cup and reserve the remaining.  In
large bowl, combine 1/2 cup chopped water
chestnuts, ground beef, eggs, bread crumbs,
soy sauce, sweet and sour sauce, onions,
garlic powder and ginger.  Form into 1 inch
balls.  In a large skillet, brown meatballs in
oil on all sides.  Remove meatballs and drain
on paper towel  add meatballs and reserve
water chestnuts to sauce and toss to coat.
Cook over iow heat 15-20 minutes.  Makes
about 30 meatballs.


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