Meatballs Oriental Style's picture

Apr. 18, 2010


Beaten egg 1
Milk 3 Tablespoon
Soft bread crumbs 3/4 Cup (12 tbs)
Finely chopped onion 2 Tablespoon
Salt 3/4 Teaspoon
Pepper 1 Dash
Ground beef 1 Pound
Shortening 2 Tablespoon
Canned water chestnuts 5 Ounce (1 Can)
Bias cut celery 1 Cup (16 tbs)
Sliced green onion with tops 1/2 Cup (8 tbs)
Canned pineapple chunks 15 1/2 Ounce (1 Can)
Cornstarch 2 Tablespoon
Instant beef bouillon granules 2 Teaspoon
Boiling water 1 Cup (16 tbs)
Brown sugar 1 Tablespoon
Soy sauce 2 Tablespoon
Tomato 1 Medium , peeled
Frozen pea pods 6 Ounce , thawed (1 Package)
Chow mein noodles/Hot cooked rice 1 Cup (16 tbs)


Combine egg and milk; stir in bread crumbs, chopped onion, salt, and pepper.

Add ground beef; mix well.

Shape into 24 one-inch balls.

In skillet, brown meatballs in hot shortening; drain off excess fat.

Drain and slice the water chestnuts; add to skillet with celery and green onion.

Cook till celery and onion are crisp-tender, about 5 minutes.

Drain pineapple, reserving syrup; add water to reserved syrup to make 1 cup liquid.

Blend cornstarch with syrup mixture.

Dissolve bouillon in the 1 cup boiling water; combine with cornstarch mixture, brown sugar, and soy sauce.

Add to meat mixture.

Cook and stir till mixture is thickened and bubbly.

Cut tomato in eighths; add to skillet with pineapple and pea pods; heat through.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2832Calories from Fat 1616

 % Daily Value*

Total Fat 182 g280%

Saturated Fat 57 g285%

Trans Fat 0 g


Sodium 6694 mg278.92%

Total Carbohydrates 207 g69%

Dietary Fiber 20 g80%

Sugars 81 g

Protein 106 g212%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet