Sweet-and-Sour Meatballs

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.

Yield: Serves 8 (serving size: 3 meatballs and 1 1/2 teaspoons sauce)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 4.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.5g
  • Carbohydrate: 0.9g
  • Fiber: 0.0g
  • Cholesterol: 30mg
  • Iron: 1mg
  • Sodium: 210mg
  • Calcium: 4mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine 1 tablespoon chili sauce, 2 tablespoons soy sauce, 1/2 teaspoon oil, and green onions in a small bowl. Set aside.
  3. 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. 4. Bake at 450° for 10 minutes or until done. Remove from oven and let stand 5 minutes. Serve meatballs with dipping sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet-and-Sour Meatballs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy