Sweet-and-Sour -Meatballs Recipe

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These meatballs were brought to an office potluck by one of my co-workers. Water chestnuts give these nicely glazed meatballs a wonderful texture. - Kim Johnston, East Wenatchee, Washington

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Sweet-and-Sour -Meatballs Recipe
  • Prep: 20 min. Bake: 25 min.
  • Yield: 4 Servings
    •
20 25 45

Ingredients

  • 1 egg
  • 1/2 cup water
  • 1 cup finely chopped water chestnuts
  • 1/2 cup soft bread crumbs
  • 2 tablespoons prepared horseradish
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce
  • 1 small onion, finely chopped

Directions

  • In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 25 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine the first five sauce ingredients until smooth; add onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain meatballs; top with sauce. Yield: 25 meatballs.

    If you're going to keep prepared horseradish longer than 1 month after opening, spoon tablespoonfuls onto a waxed paper-lined baking sheet. Freeze until solid; transfer to a heavy-duty resealable plastic bag and freeze for 6 months.

Nutritional Facts 1 serving (6 each) equals 351 calories, 15 g fat (6 g saturated fat), 128 mg cholesterol, 1,047 mg sodium, 25 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Sweet-and-Sour -Meatballs in Taste of Home Ground Beef Cookbook , p38

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