• 1 pound ground pork (lean)
  • 1/4 cup water chestnuts (finely chopped)
  • 1/4 cup onion (chopped)
  • 1 egg (slightly beaten)
  • 2 tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon vegetable oil
  • 8 ounces pineapple chunks
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar


  1. In a large mixing bowl mix together pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls. In a large nonstick skillet cook meatballs in hot oil until browned, turning to brown evenly.
  2. Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix throughly. add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or until heated through.
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