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Meatballs in Plum Sauce

 Meatballs in Plum Sauce
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus.
10-12 ServingsPrep: 50 min. + standing Bake: 30 min.


  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/2 pound ground pork
  • 1/2 pound ground veal
    With Johnsonville Italian Sausage.

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  • 2 tablespoons canola oil
  • 1/2 teaspoon beef bouillon granules
  • 1/2 cup boiling water
  • 3 tablespoons all-purpose flour
  • 1 cup plum jam
  • 1/2 cup chili sauce


  • In a large bowl, pour milk over bread crumbs; let stand for 10
  • minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and
  • cloves. Crumble beef, pork and veal over mixture and mix well
  • (mixture will be soft). Shape into 1-in. balls.

2 of 2

Meatballs in Plum Sauce (continued)

Directions (continued)

  • In a large skillet, brown meatballs in oil in batches. Drain on paper
  • towels. Place in a greased 13-in. x 9-in. baking dish.
  • In a small bowl, dissolve bouillon in water. Stir flour into pan
  • drippings until blended; add the bouillon mixture, jam and chili
  • sauce. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Pour over meatballs.
  • Cover and bake at 350° for 30-45 minutes or until a thermometer
  • reads 160°. Yield: 10-12 servings.
Nutritional Facts: 1 serving (6 each) equals 220 calories, 8 g fat (3 g saturated fat), 55 mg cholesterol, 307 mg sodium, 25 g carbohydrate, trace fiber, 11 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.