Sweet-and-Sour -Meatballs Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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
  • 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 in a greased 15-in. x 10-in. x 1-in. 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.
Originally published as Sweet-and-Sour -Meatballs in Taste of Home Ground Beef Cookbook 1999, p38

Nutritional Facts

6 each: 351 calories, 15g fat (6g saturated fat), 128mg cholesterol, 1047mg sodium, 25g carbohydrate (16g sugars, 2g fiber), 27g protein.

  • 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
  • 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
  1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. 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.
Originally published as Sweet-and-Sour -Meatballs in Taste of Home Ground Beef Cookbook 1999, p38

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