Chinese Meatballs

• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 6 green onions, sliced
• 2 pounds lean ground pork
• 2 cans (8 ounces each) sliced water chestnuts, drained and chopped
• 1 cup dry bread crumbs
• 1/4 cup cornstarch
• 1 cup pineapple juice
• 1/3 cup sugar
• 4 teaspoons minced fresh gingerroot
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/2 cup white vinegar

1. Preheat oven to 400u0b0. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes.
2. In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low until meatballs are cooked through and sauce is thickened, 3-4 hours.
3. Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

eggs, soy sauce, salt, green onions, lean ground pork, water chestnuts, bread crumbs, cornstarch, pineapple juice, sugar, fresh gingerroot, condensed beef, white vinegar

Taken from www.tasteofhome.com/recipes/chinese-meatballs/ (may not work)