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Sweet & Sour Meatballs

Yield 30 mini meatballs


  • Meatballs:
  • 1 pound lean ground pork, beef or turkey
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1 egg
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • Sauce:
  • 1 tablespoon Mazola® Corn Oil
  • 1/4 cup finely chopped green onions
  • 2/3 cup beef broth
  • 3/4 cup Karo® Light or Dark Corn Syrup
  • 1/2 cup chili sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon Spice Islands® Ground Ginger

How to Make It

  1. For Meatballs: MIX pork, water chestnuts, egg, bread crumbs and salt in a medium bowl.

    SHAPE into 1-inch meatballs; set aside.

    For Sauce: COOK green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes. Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring to boil. Reduce heat to medium.

    SIMMER 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened.

    POUR sauce over meatballs. Serve with cocktail picks.