Cantonese Meatballs Recipes

CANTONESE MEATBALLS (APPETIZERS)

Steps:

• Combine ingredients for meatballs. Mix well. Form into bite size meatballs.
• Bake in 9 x 13-inch glass pans in a 375° oven until brown, approximately 1 hour, turning once.
• Cool and drain on paper towels.
• Combine ingredients for sauce in large saucepan. Bring to a boil and reduce to simmer for 5 minutes.
• Add more cornstarch mixed with water if needed.
• Simmer 30 minutes.
• Add meatballs to sauce. Serve warm with toothpicks.

CANTONESE MEATBALLS

Steps:

• Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
• Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
• Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
• Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

CANTONESE MEATBALLS

Steps:

• 1. Combine ground beef, pork rinds, onion, salt, pepper, and heavy cream until well-blended. Shape into walnut-size balls and brown over medium heat in hot oil. While these are browning, make the following sauce.Sauce:1. Mix cornstarch with 2 tablespoons water add to reserved pineapple juice with remaining water, vinegar, brown sugar twin, and soy sauce. When meatballs are browned, remove fat pour pineapple juice mixture over top. 2. Bring to boil cover skillet and simmer 10 minutes. Add pineapple tidbits, onions, green pepper, and celery. Stir cover and cook 10 minutes over low heat. Stir in tomatoes and heat through. Sprinkle with almonds before serving.

CHINESE MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.