Back in July, we served these meatballs at our 25th wedding anniversary party and they were a HUGE hit.  Nicole, Kelly and I had made a LARGE quantity of these and, in fact, were hoping to have leftovers to have for dinner the next night.  Well, at the end of the night there was not a single meatball left!  So sadly, there was no meatball dinner the next night. :(

The recipe is meant to be an appetizer, but I thought they would also be great over rice as an entree.  Guess what?  They were delicious over rice.  I made a double batch of them this time because they are really easy to double (or more).  We had some for dinner and then I froze the rest to save for an appetizer the next time I need one.  The recipe is adapted from Pampered Chef’s Celebrate cookbook.

I hope you try these because they are fantastically delicious and will make your family happy for dinner or will impress your guests at your next cocktail party!

Asian Sweet and Sour Meatballs

  • 1 5oz can water chestnuts, finely chopped
  • 1 tsp gingerroot, grated and divided
  • 1/3 cup green onions, sliced (plus more for garnish, if desired)
  • 1 lb ground beef (I used 93% lean)
  • 1/2 cup plain panko bread crumbs
  • 3 tbsp soy sauce
  • 1 clove garlic, minced
  • 3/4 cup plum sauce
  • 1/4 cup chili sauce
  • cooked rice, if serving as an entree (I used brown rice and it was delicious!)

Preheat oven to 400 degrees.  Coat baking dish with cooking spray.

Combine ground beef, bread crumbs, water chestnuts, 1/2 tsp of the gingerroot, green onions, soy sauce and garlic in a large mixing bowl.  Mix until well combined (your hands work best for this).

Roll mixture into about 1″ meatballs and place in baking dish.  You should get about 30 meatballs. (the photo shows a double batch)

Bake for 15 minutes in preheated oven, uncovered.

Meanwhile, combine plum sauce, chili sauce and remaining 1/2 tsp gingerroot.

After 15 minutes, remove meatballs from oven and pour sauce over the meatballs.  Return to oven and bake for an additional 15 minutes.

Garnish with slice green onions, if desired.  Serve over rice for an entree or spoon into a serving bowl and serve as an appetizer.


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