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Sweet-and-Sour Meatballs

Photo: Oxmoor House
Total time 28 mins
Yield

Serves 8 (serving size: 3 meatballs and 1 1/2 teaspoons sauce)

Look for sweet chili sauce on the ethnic aisle at most supermarkets, or in Asian grocery stores. Dark sesame oil and lower-sodium soy sauce deliver tremendous flavor with less sodium and saturated fat.  

Ingredients

  • 1/4 cup bottled sweet chili sauce, divided
  • 1/4 cup lower-sodium soy sauce, divided
  • 3 1/2 teaspoons dark sesame oil, divided
  • 1 tablespoon thinly sliced green onions
  • 3 tablespoons minced shallots
  • 3 large garlic cloves, minced
  • 1 pound ground sirloin

Nutrition Information

  • calories 90
  • fat 4.5 g
  • satfat 1.3 g
  • monofat 1.8 g
  • polyfat 1.2 g
  • protein 11.5 g
  • carbohydrate 0.9 g
  • fiber 0.0 g
  • cholesterol 30 mg
  • iron 1 mg
  • sodium 210 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine 1 tablespoon chili sauce, 2 tablespoons soy sauce, 1/2 teaspoon oil, and green onions in a small bowl. Set aside.

  3. Combine 3 tablespoons chili sauce, 2 tablespoons soy sauce, 1 tablespoon oil, shallots, and garlic in a medium bowl. Add beef, stirring gently to combine. Shape meat mixture into 24 (1-inch) meatballs. Arrange meatballs in a single layer on a jelly-roll pan.

  4. Bake at 450° for 10 minutes or until done. Remove from oven and let stand 5 minutes. Serve meatballs with dipping sauce.

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