Caribbean Meatballs

Ingredients

• 1 lb lean pork, ground
• 3/4 cup water chestnut, minced
• 1/2 cup green onion, minced
• 1 inch piece gingerroot, minced
• 1 teaspoon soy sauce
• 1 egg, slightly beaten
• 1/3 cup cornstarch
• 1 tablespoon oil (not olive oil)
• 1 green pepper, cut in 1 inch squares
• 1/2 cup water
• 1/2 cup orange juice (may use pineapple)
• 1/2 cup chili sauce
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 3 cups cooked rice, hot
• oil (for frying)

Directions

1. 1

   In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.

2. 2

   Shape into 1 inch balls. Roll meatballs in cornstarch.

3. 3

   Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.

4. 4

   Add meatballs to oil just a few at a time so not to lower the oil temperature.

5. 5

   Cook until browned all over, drain on paper towels.

6. 6

   When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.

7. 7

   Return wok to high heat and pour in 1 tbls oil.

8. 8

   Add green pepper and stir-fry 1 minute.

9. 9

   Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.

10. 10

    In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.

11. 11

    This dish goes very well over the rice.