Chinese Meat Balls

“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

Course: Main Courses – Beef
Cuisine: Chinese


  • 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