Directions:
- In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
- Shape into 1 inch balls. Roll meatballs in cornstarch.
- Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
- Add meatballs to oil just a few at a time so not to lower the oil temperature.
- Cook until browned all over, drain on paper towels.
- When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
- Return wok to high heat and pour in 1 tbls oil.
- Add green pepper and stir-fry 1 minute.
- Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
- In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
- This dish goes very well over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.61 Kcal (1292 kJ) | ||
| Calories from fat | 54.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Cholesterol | 71.87mg | 24% | |
| Sodium | 596.71mg | 25% | |
| Potassium | 544.1mg | 12% | |
| Total Carbs | 41.19g | 14% | |
| Sugars | 12.08g | 48% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 21.99g | 44% | |
| Vitamin C | 31mg | 52% | |
| Iron | 2.1mg | 12% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.61 Kcal (425 kJ) | ||
| Calories from fat | 17.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 9% | |
|---|---|---|---|
| Cholesterol | 23.67mg | 24% | |
| Sodium | 196.47mg | 25% | |
| Potassium | 179.15mg | 12% | |
| Total Carbs | 13.56g | 14% | |
| Sugars | 3.98g | 48% | |
| Dietary Fiber | 1.49g | 18% | |
| Protein | 7.24g | 44% | |
| Vitamin C | 10.2mg | 52% | |
| Iron | 0.7mg | 12% | |
| Calcium | 10.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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