CHINESE MEATBALLS

2 1/2 pounds pork sausage
1 1/2 bunches green onions, chopped (tops and all)
2 cans (5 oz each) water chestnuts, drained and chopped
1 1/4 cups dried bread crumbs
3 eggs, slightly beaten
1/8 cup soy sauce
1 1/2 teaspoons salt
FOR THE SAUCE:
1 (10 1/2 ounce) consomme
1 cup pineapple juice
1/2 cup vinegar
6 tablespoons sugar
3 tablespoons chopped crystallized ginger
1 tablespoon soy sauce
1/4 cup cornstarch
1/2 cup cold water

TO PREPARE THE MEATBALLS:
Mix sausage, green onion, and water chestnuts together. Add the remaining ingredients for the meatballs and mix well with hands; chill.

WHEN READY TO COOK:
Form into small balls and brown in a 400 degree oven about 25 minutes, turning once. Simmer in the sauce until well coated.

TO PREPARE THE SAUCE:
Heat all sauce ingredients together except cornstarch and water.

Mix cornstarch with cold water and slowly stir into hot sauce mixture. Cook, stirring until clear and thick.

Add meatballs. Keep meatballs hot in a chafing dish (with sauce) to serve.

This freezes well; thaw and reheat.

Servings: 12
From: Bess Duddleston Grimes
Source: American Airlines Kiwi Cooks