Caribbean Meatballs

Name: Caribbean Meatballs
Ingredients: 1 lb lean pork, ground; 3/4 cup water chestnut, minced; 1/2 cup green onion, minced; 1 inch piece gingerroot, minced; 1 teaspoon soy sauce; 1 egg, slightly beaten; 1/3 cup cornstarch; 1 tablespoon oil (not olive oil); 1 green pepper, cut in 1 inch squares; 1/2 cup water; 1/2 cup orange juice (may use pineapple); 1/2 cup chili sauce; 1 tablespoon soy sauce; 2 tablespoons honey; 3 cups cooked rice, hot; oil (for frying)

16 ingredients

11 steps

Ingredients

1 lb lean pork, ground
3/4 cup water chestnut, minced
1/2 cup green onion, minced
1 inch piece gingerroot, minced
1 teaspoon soy sauce
1 egg, slightly beaten
1/3 cup cornstarch
1 tablespoon oil (not olive oil)
1 green pepper, cut in 1 inch squares
1/2 cup water
1/2 cup orange juice (may use pineapple)
1/2 cup chili sauce
1 tablespoon soy sauce
2 tablespoons honey
3 cups cooked rice, hot
oil (for frying)

Directions

1

In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
2

Shape into 1 inch balls. Roll meatballs in cornstarch.
3

Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
4

Add meatballs to oil just a few at a time so not to lower the oil temperature.
5

Cook until browned all over, drain on paper towels.
6

When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
7

Return wok to high heat and pour in 1 tbls oil.
8

Add green pepper and stir-fry 1 minute.
9

Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
10

In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
11

This dish goes very well over the rice.