In large bowl, combine sausage, water chestnuts, almonds, garlic, salt, bread crumbs, 1 T. soy sauce, and eggs. Mix thoroughly with hands. Form into small balls and roll each ball in cornstarch. Heat 1/2 inch oil in large skillet. Fry meatballs in oil in small batches until brown on all sides and cooked through. Drain on paper towels.
To make the sweet and sour sauce, heat 2 T. cooking oil from the meatballs, chicken broth, sugar, and cider vinegar over low heat. Do not boil. In a small bowl, combine 3 T. cornstarch, 1 T. soy sauce, and 1/2 c. pineapple juice. Stir into heating sauce. Cook sauce for 3-4 minutes until it turns clear and thickens slightly.
Keep the meatballs seprate from the sauce until ready to serve, then pour heated sauce over meatballs. Serve over rice.
NOTE-
If you don't have the ingredients on hand to make the sauce, Contadina Sweet and Sour Sauce is a good substitute.
Originally Submitted
12/29/2009
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