Recipes

Teriyaki Meatballs

• 3 pounds of ground beef
• 3/4 cup of chopped onion
• 3/4 chopped water chestnuts
• 1 1/2 cups soft bread crumbs
• 3 eggs
• 3 teaspoons salt
• 1/4 teaspoon ginger
• 3/4 cup milk
• 1 1/2 cups white wine
• 3 tablespoon shortening
• 1 1/2 cups beef broth
• 1/4 cup plus 2 tablespoons cornstarch
• 3/4 cup sugar
• 3/4 cup vinegar
• 3 tablespoons soy sauce
• 4 to 6 cups beef broth

Mix beef, onion, water chestnuts, bread crumbs, eggs, salt, ginger and milk. Shape into balls. Melt shortening in 2 large skillets; brown meatballs. Drain off fat. Add wine and 1 1/2 Cups beef broth. Simmer 30 minutes.

Mix cornstarch and sugar. Stir in vinegar, soy sauce and remaining broth. Pour half into each skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 10 servings.