“This is an authentic Chinese dish, believe it or not, from a Chinese Shriner friend of my husband, Hans. He owned a restaurant and served this there.” – Jean Hansen
“We usually serve this as a main dish, but it works equally well as an appetizer by making smaller meatballs.” – Calla Ferre
“Another frequent favorite while I was growing up. People try to tell me it isn’t a Chinese recipe, but Grandma confirms a Chinese friend served this in his Chinese restaurant.” – April Ferre
Chinese Meat Balls
- 1 Cup Beef Soup or Bouillon
- 3 Tablespoons Corn Starch
- 1/2 Cup Vinegar
- 2 Tablespoons Soy Sauce
- 1/2 Cup Sugar
- 1 20-Ounce Can Crushed or Chunk Pineapple
- 1 Green Pepper Grated, Optional
- 2 Pounds Ground Beef
- 4 Tablespoons Flour
- 3 Tablespoon Onion Grated
- 1 Teaspoon Garlic Salt
- 2 Eggs
- 4 Tablespoons Soy Sauce
- Salt & Pepper To Taste
- Combine and boil first 7 ingredients.
- Combine remaining ingredients. Form meat mixture into balls and brown. To brown: Place meatballs in baking dish. Turn oven to 475 to 500 degrees and put meatballs on top rack. Allow to brown, turning occasionally as needed.
- Drain meatballs and place in frying pan. Pour sauce over meat balls and simmer for 45 minutes.
1966 Recipe – Jean Hansen