Chinese Lamb Balls

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 3 (5 ounce) cans water chestnuts, drained and chopped
• 1 1/2 cups finely chopped scallions
• 3 lbs lean ground lamb
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 4 large eggs, lightly beaten
• 1 1/2 cups bread, crumbs
• 1 tablespoon finely chopped fresh ginger
• cornstarch, for dusting
• oil (for deep frying)
• 1 3/4 cups unsweetened pineapple juice
• 1 1/4 cups cider vinegar
• 1/4 cup soy sauce
• 2/3 cup sugar
• 1 1/2 cups chicken broth
• 3 tablespoons finely chopped cystallized ginger
• 1/2 cup cornstarch
• 1 cup water

Recipe

• 1 make the lamb balls: place water chestnuts, scallions, lamb, salt, soy sauce, and eggs in a large bowl. mix with hands. add bread crumbs and ginger and mix well. chill mixture for 1 hour.
• 2 shape into 1 inch balls and roll in cornstarch.
• 3 heat 2 inches of oil to 370 degrees in a deep skillet or large pot. carefully drop balls into oil one at a time, a dozen per batch. fry the balls for about 1 to 2 minutes, or until they are golden brown. break one open to make sure it is cooked through; there should be no pink left. drain on paper towels. reheat oil between batches.
• 4 prepare the sauce: place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. mix cornstarch with water and, using a whisk, stir into the boiling mixture. cook, stirring, for 3 minutes. then reduce heat to very low.
• 5 place lamb balls in chafing dish and stir in enough sauce to coat.