Sweet-and-Sour Meatballs

Sweet-and-Sour Meatballs Recipe
Photo: Oxmoor House

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.  


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

Total time: 28 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 28 Minutes

Nutritional 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


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


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.