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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. —Mary Poninski, Whittington, Illinois
  • Total Time
    Prep: 50 min. + standing Bake: 30 min.
  • Makes
    10-12 servings


  • 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 lean ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 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.
  • 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 meat is no longer pink and sauce is bubbly.
Nutrition Facts
6 each: 220 calories, 8g fat (3g saturated fat), 55mg cholesterol, 307mg sodium, 25g carbohydrate (19g sugars, 0 fiber), 11g protein.

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  • Brenda2772
    Apr 4, 2017

    I only made the sauce (I needed something to use up leftover store bought meatballs). Since I didn't have pan dripping, I used an equal portion of bacon fat (with the brown bits) and flour. Thickened up without any problems. Looking forward to trying the meatballs.

  • Dizzyissy
    Oct 6, 2015

    Sooo good, made it last night for friends and they loved it and wanted the recipe. I ommitted the cloves (didn't fancy them) and added Chineese 5 Spice instead, also added two finely chopped chillies to the meat plus flour as I felt it was too wet and they turned out perfectly. Served with veg fried rice.

  • d.hevel
    Nov 10, 2011

    Delicious!!! The only thing on the buffet table that was completely gone! The second time I made them, I added just a bit of flour to stiffen up the meat balls a bit so the didn't fall apart stiring in sauce. Got raves both time I made them!

  • pmski2
    Oct 9, 2009

    Perfect for a party! These meatballs were the first things to disappear! Our guests were asking if we had any more hidden in the fridge!