I don't have one, but I would love to know the recipe for the meat mixture that goes into pan-fried raviolis. It seems meatball-like, with fresh ginger and scallions but I don't know what the meat is (pork?) or the other ingredients but it is very, very tender.

seagrass

I don't know if I was the one but I've had this recipe a long time.

ORIENTAL GLAZED MEATBALLS
2 lbs lean ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 clove garlic, minced
2 TBL cornstarch
1/2 cup water
12 oz can frozen pineapple juice concentrate
2 TBL soy sauce
1 tsp Szechuan seasoning

Heat oven to 400°. Line jellyroll pan w/foil. In a large bowl, mix together beef, egg, crumbs, onion & garlic. Form mixture into 1" balls. Place on lined jellyroll pan. Bake 15 minutes or until brown. In large skillet, dissolve cornstarch in water. Stir in remaining ingredients. Cook over medium-high heat until thick & bubbly, about 7 minutes. Add baked meatballs, stirring to coat. Serve warm. (May be baked & frozen. To serve, add frozen meatballs to warm sauce. Cover & cook over low heat until heated through.~~Fare to Remember

This recipe is out of the "Japanese Cooking for Two" cookbook I have. It may not be the recipe you are looking for but they are very good tasting.

Pork Meatballs in Sweet Soy Sauce (Niku-Dango No Amakara-Ni)

1/2 lb ground pork
1/4 cup minced leek
1 TBS sake
large pinch of salt
1 small egg, beaten
1 TBS cornstarch
Vegetable oil for deep frying

For the Sauce
4 TBS water
1 TBS sake
1 TBS mirin (sweet cooking wine made from rice)
1 TBS sugar
1 TBS soy sauce
2 tsps cornstarch

Put all meatball ingredients into bowl. mix with your hand until egg is well combined. Mixture will have a sticky feel to it. Take about a tablespoon of the meat mixture in your hand and form into a ball.
Heat veggie oil in a pan to 350 degrees. Deep fry meatballs for about 5 minutes or until they are golden brown. Remove from oil and drain on paper towels.
For the sauce; combine all sauce ingredients into a pan. Over low heat stir until sauce has thickened. Add the meatballs and stir until meatballs are throughly covered. Enjoy! NancyLouise

It was my recipe, Nancy - I can't remember who raved about it - either Sol or Chase, maybe?

CHINESE MEATBALLS

2 (20 oz.) cans water chestnuts
3 bunches green onions, chopped
5 lb. lean ground pork
1/4 cup soy sauce
6 eggs, slightly beaten
1 Tbsp. salt
2-1/2 cups fine dry breadcrumbs
cornstarch
oil for frying

Drain and chop water chestnuts; chop onions (top and all). Mix both with meat. Add remaining ingredients, except for the cornstarch and oil. Mix thoroughly with your hands. Chill. Form into balls, using 1 rounded teaspoon for each. Roll lightly in cornstarch. Fry at 370 degrees until well browned. Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce.

CHINESE MEATBALL SAUCE:
1 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups canned beef consommé
1 can water
2 Tblsp. soy sauce
3 Tblsp. grated fresh ginger
1/2 cup cornstarch
1 cup cold water

Heat together vinegar, pineapple juice, sugar, consommé, water, soy sauce and ginger. Mix cornstarch with cold water and gradually stir into vinegar mixture. Cook, stirring constantly, until clear and thickened. Serve meatballs in just enough sauce to form a slight glaze in hot chafing dish. More sauce and meatballs can be added as needed.

**Note**: Five tablespoons chopped crystallized ginger may be used in place of fresh ginger.

It was me who made Pat's and loved them!

I made them once with Pat's sauce and once with this sauce. Both were excellent.

Sweet & Sour Sauce

1/2 Cup packed brown sugar
1 Tbl corn starch
1 Can (13&1/4 oz) pineapple chunks
1/3 Cup vinegar
1 Tbl soy sauce
1small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.

This is the perfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever.

Sorry Teresa, for some reason I didn't look to see who asked, and my mind was saying wizardnm.

Here is yet another variation. I use this as an 'all purpose' - meatloaf, meat balls, and my favorite, won-ton fillings when I have left over chicken stock.

2 lbs ground meat (beef, pork, chicken, turkey, a mix of any)
4 cups chopped napa cabbage
1/2 cup minced cilantro
1/4 cup minced ginger root
1/2 cup minced green onions
2 Tbls Asian chile sauce
2 Tbsp sesame oil
1/4 cup soy sauce
2 beaten eggs

Thanks y'all for all the great recipes! Now I can try them all to see which one I like the best.

I have recipes for Swedish Meatballs, Sweet and Sour meatballs, BBQed meatballs, Italian meatballs, and German meatballs but didn't have anything with a Chinese/Oriental flavor. Now I do!

Teresa

CANTONESE MEATBALLS

20 oz. pineapple chunks in syrup
3 T packed brown sugar
5 T teriyaki sauce, divided
1 T vinegar
1 T ketchup
1 lb ground beef
2 T instant minced onion
2 T cornstarch
¼ cup water

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 T teriyaki sauce, vinegar and ketchup; set aside. Mix beef with remaining 2 T teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain excess fat. Pour syrup mixture over meatballs; simmer 10 min., stir occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.