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.
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