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Chinese Meat Balls

2 eggs
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
1/4 tsp. MSG (Accent)
1 lb. lean pork, ground
3/4 c. chopped scallions
1/2 c. chopped Chinese cabbage (or reg. cabbage)
1/4 c. flour


Beat eggs and add soy sauce and sugar. Add meat, scallions, and cabbage; mix until well blended. Add salt, MSG, and flour; knead well. Form into balls the size of a walnut. Fry in hot oil about 1 inch deep. Drain on paper towels. Serve on toothpicks. These may be made in advance, refrigerated or frozen, and reheated. Makes 60 meat balls.


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