Hong Kong Meatballs

Ingredients

1 pound lean ground pork
1/4 cup finely minced mushrooms
1 can (8 ounce) water chestnuts, drained and minced
2 tablespoons soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon MSG
1/4 teaspoon garlic powder
1 Roberts Egg, beaten
2 tablespoons cornstarch
oil for frying

Chinese Mustard Sauce
2-3 tablespoons water
1 jar (7 ounce) Chinese hot mustard

Preparation

Mix pork with minced mushrooms and minced water chestnuts; add soy sauce, sherry, salt, sugar, MSG and garlic powder. Stir in beaten egg and mix thoroughly. Mix in cornstarch and shape into balls about 1 inch in diameter. Deep-fry in oil until golden brown. Drain before serving. Serve with Chinese Mustard Sauce and catsup.

Chinese Mustard Sauce
Mix water into mustard until desired consistency is reached. Serve as a dipping sauce.
Yield: 3/4 cup

Yield: 30 to 35

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.