Cantonese Meatballs Recipes

CANTONESE MEATBALLS

Steps:

• Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
• Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
• Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
• Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

CANTONESE MEATBALLS

Steps:

• 1. Drain pineapple; reserve syrup.
• 2. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside.
• 3. In separate bowl Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 or more meatballs.
• 4. Brown meatballs in large skillet; drain off excess fat.
• 5. Pour syrup mixture over meatballs.
• 6. Simmer 10 minutes stirring occasionally.
• 7. Dissolve cornstarch in water; stir into skillet with pineapple.
• 8. Cook and stir until sauce thickens and pineapple is heated through.

CANTONESE MEATBALLS (APPETIZERS)

Steps:

• Combine ingredients for meatballs. Mix well. Form into bite size meatballs.
• Bake in 9 x 13-inch glass pans in a 375° oven until brown, approximately 1 hour, turning once.
• Cool and drain on paper towels.
• Combine ingredients for sauce in large saucepan. Bring to a boil and reduce to simmer for 5 minutes.
• Add more cornstarch mixed with water if needed.
• Simmer 30 minutes.
• Add meatballs to sauce. Serve warm with toothpicks.