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Serves 24


    · 1 pound lean ground pork
    · 1/4 cup finely chopped water chestnuts
    · 1/4 cup chopped onion
    · 1 egg, slightly beaten
    · 2 tablespoons soy sauce
    · 1/8 teaspoon ground ginger
    · 1 teaspoon vegetable oil
    · 1 8-ounce can pineapple chunks
    · 2 tablespoons soy sauce
    · 1 tablespoon vinegar
    · 1 tablespoon cornstarch
    · 1 tablespoon sugar

Cooking Directions

In a large mixing bowl mix together pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls. In a large nonstick skillet cook meatballs in hot oil until browned, turning to brown evenly.

Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix throughly. add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or until heated through.

Serving Suggestions
Polynesian in flavor, with pineapple and soy, these meatballs have the satisfying crunch of water chestnuts. Make ahead and reheat to serve.

Nutrition Facts
Calories 41 calories; Protein 4 grams; Fat 1 grams; Sodium 182 milligrams; Cholesterol 18 milligrams; Saturated Fat 0 grams; Carbohydrates 3 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit


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