Teriyaki Meatballs


3 lbs ground beef
3/4 cup chopped onion
3/4 cup chopped water chestnuts
1 1/2 cups soft bread crumbs
3 eggs
3 tsp. salt
1/4 tsp. ginger
3/4 cup milk
3 tbsp. shortening
1 1/2 cups white wine
1 1/2 cups beef broth
1/4 cup plus 2 tbsp. cornstarch
3/4 cup sugar
3/4 cup vinegar
3 tbsp. soy sauce
4 1/2 to 6 cups beef broth

Mix beef, onion, water chestnuts, crumbs, eggs, salt, ginger and milk. Shape into balls. Melt shortening in 2 large skillets; brown meatballs. Drain off fat. Add wine and 1 1/2 cups beef broth. Simmer 30 minutes.

Mix cornstarch and sugar. Stir in vinegar, soy sauce and remaining broth. Pour half into each skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

10 servings