Passive Aggressive Quotation Marks: The Essential New York Times Cookbook

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Chinese pork balls over rice with a side of fruit on a yellow plate

I knew my husband would like this 1970’s Chinese Meatball recipe. Hesser cracked me up by mentioning in the comments that they were more “Chinese” than Chinese. Ah, food of my youth!

The recipe in the book made about 100 of these so I only made 1/4 but kept the sauce recipe as is because we love sauce. Also it called for frying the meatballs and then cooking the sauce separately. Last week was over scheduled beyond my ability to cope so I just baked them and then cooked them with the sauce in my slow cooker. Big thumbs up from the fam, although I thought the sauce was a little too vinegary.

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!