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.

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