Your guests will enjoy these Asian inspired pork meatball appetizers. Try serving on a bed of greens with toothpick-speared pineapple pieces scattered throughout.

1 pound ground pork
2 green onions
1 egg
1/2 teaspoon salt
1/4 cup water chestnuts
1 tablespoon freshly grated ginger root
1 tablespoon soy sauce
3/4 cup cornstarch
Cracker crumbs, if needed

Wash and mince the green onions. Drain the water chestnuts (if using canned) and mince. Lightly beat the egg.

Place the pork, green onions, egg, salt, water chestnuts, ginger and soy sauce in a medium-sized bowl and mix to blend well. Add cracker crumbs, if needed, to create a consistency that’s easy to handle.

Place the cornstarch in a shallow dish. Pinch bits of the mixture off and roll into balls and then roll through the cornstarch to coat. Pan fry the meatballs until they’re no longer pink in the middle. Alternately, you can deep fry the meatballs.

Drain the meatballs briefly and transfer to a serving platter, inserting a tooth pick into each piece.

Yield: 30 – 40 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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