Shelly's Recipe

LUAU MEATBALLS

Category: Meatballs

1 lb ground pork
6 oz water chestnuts -- drained, finely chopped
1/4 cup finely chopped green onions
1/2 tsp salt and Worcestershire sauce
1/3 cup fine dry breadcrumbs
1 egg, beaten

Sauce
1 cup unsweetened pineapple juice
1/4 cup dry white wine
1/2 cup chicken broth or bouillon
2 tbsp packed brown sugar
2 tsp finely chopped crystallized ginger
1 tbsp cornstarch and soy sauce

Preheat oven to 375. In a medium bowl, combine pork, water chestnuts, onions, salt and Worcestershire sauce, and breadcrumbs. Use a fork to stir in egg until thoroughly combined. Shape mixture into 1- inch balls. Arrange on a rack in a broiler pan. Bake 30 to 35 minutes until lightly browned throughout. Drain and discard drippings.

Prepare Luau sauce: In a small saucepan, combine pineapple juice, wine, chicken broth or bouillon, brown sugar and ginger. Bring to a boil. Dissolve cornstarch in soy sauce; stir into hot pineapple mixture. Cook and stir over medium heat until slightly thickened. Arrange cooked meatballs in a heat proof dish on a hot tray. Pour sauce over meatballs; serve hot.