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Chinese Meatballs in Ginger Sauce

Both savory and sweet, this recipe can be an appetizer or an entreé!

Prep Time

15 minutes

Cook Time

20 minutes





1 lb. lean ground pork

1/4 cup water chestnuts, chopped

1 green onion, chopped

1 Tbsp soy sauce

1 egg, beaten

1 tsp salt

1/2 cup fine dry bread crumbs

vegetable oil, to sauteé


Ginger Sauce:

1/2 cup apple cider vinegar

1 20 oz can pineapple chunks in juice, reserve liquid

1/2 cup light brown sugar, firmly packed

1 cup beef broth

1 Tbsp soy sauce

1 1/2 – 2 Tbsp Tulkoff Ginger Puree

3 Tbsp cornstarch

1/2 cup water


For the Meatballs:

Using a fork, lightly mix all ingredients except the oil. Form into 3/4 inch balls. Add vegetable oil to skillet and heat. Add meatballs, cook and turn until lightly browned. Drain on paper towel.

For the Sauce:

Drain pineapple, reserving 1 cup of juice. If not enough juice for 1 cup, add water. Combine vinegar, pineapple juice, brown sugar, beef broth, and soy sauce in a sauce pan. Cook over low heat until sugar dissolves.

Mix cornstarch with water; stir into brown sugar mixture. Increase heat to medium stirring constantly until thick. Wisk in Ginger Puree. Add meatballs and pineapple; heat thoroughly. To enhance the flavor even more, add 1/4 – 1/2 tsp more of Ginger Puree.

To serve as an appetizer, spear pineapple and meatball onto a wooden skewer and drizzle with sauce. As an entreé, serve over rice.

Makes approximately 2 dozen meatballs.