The Best Sweet and Sour Pork Meatballs
Description
Water chestnuts and green onions give an Asian twist to our family's sweet and sour meatballs. This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.
Ingredients
•
5 pounds bulk Italian sausage
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2 (8 ounce) cans water chestnuts, drained and chopped
•
2 bunches green onion, chopped
•
1/2 cup soy sauce
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3 eggs, beaten
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2 teaspoons garlic powder
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2 1/2 cups fine dry bread crumbs
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1 1/4 cups white sugar
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6 tablespoons cornstarch
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2 cups white vinegar
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1 cup pineapple juice
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1 cup ketchup
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soy sauce to taste
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
3
While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.