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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water chestnuts, onions, meat, soy sauce, eggs and bread crumbs. Mix and shape into small balls. | 2. Fry meatballs in oil in wok, until well browned. Set aside. | 3. Mix glaze ingredients (water, cornstarch, pineapple juice, broth, vinegar, sugar, soy sauce and ginger). | 4. Pour glaze mixture into wok, stir until it boils and thickens. | 5. Add meatballs back to thickened glaze and simmer 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water chestnut	8	ounces	chopped	201.7333	0.0	44.88	1.1333
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
turkey	1	kg	ground ground	1429.1849	1.2993	216.2767	56.3679
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
egg	2			143.0	0.72	12.56	9.51
breadcrumb	3/4	cup		201.7333	0.0	44.88	1.1333
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
water	1/2	cup		0.0	0.0	0.0	0.0
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
pineapple juice	1	cup	unsweetened	132.5	32.175	0.9	0.3
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
sugar	1/3	cup		268.66	67.1987	0.0	0.0
soy sauce	1	tablespoon		16.96	1.5776	2.6048	0.1824
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.