PANAMA RECIPES RECIPES
CHINESE MEATBALLS RECIPE: HOW TO MAKE IT
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 35 minutes
Prep Time 35 minutes
Cook Time 03 hours 00 minutes
Yield 6 dozen.
Number Of Ingredients 14
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 occasionally; add broth if necessary.
Nutrition Facts : Calories 41 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
CHINESE MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 35 minutes
Prep Time 35 minutes
Cook Time 03 hours 00 minutes
Yield 6 dozen.
Number Of Ingredients 14
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 occasionally; add broth if necessary.
Nutrition Facts : Calories 41 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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