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Sweet-and-Sour -Meatballs

 Sweet-and-Sour -Meatballs
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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 turkey or beef
    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


  • 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.

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Sweet-and-Sour -Meatballs (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.