Ingredients
2 large eggs, lightly beaten2 tablespoons soy sauce1 teaspoon salt 6 green onions, sliced2 pounds lean ground pork2 cans (8 ounces each) sliced water chestnuts, drained and chopped1 cup dry bread crumbsSAUCE:1/4 cup cornstarch1 cup pineapple juice1/3 cup sugar 4 teaspoons minced fresh gingerroot1 can (10-1/2 ounces) condensed beef consomme, undiluted1/2 cup white vinegar
Preparation
Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes.
In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened.
