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Sweet and Sour Cocktail Meatballs

  • Beginner
  • 5 dozen
  • 40 min
Baking Success Or Baking Mess


1 pound lean ground pork, beef or turkey
1 can (8 ounces) water chestnuts, drained and finely chopped
1 egg
1/3 cup plain dry bread crumbs
1/2 teaspoon salt
1 tablespoon Mazola® Corn Oil
1/4 cup finely chopped green onions
2/3 cup beef bouillon
3/4 cup Crown® Lily White® Corn Syrup
1/2 cup chili sauce
1 tablespoon cider vinegar
1 teaspoon ground ginger


Combine ground meat, water chestnuts, egg, bread crumbs and salt in a medium bowl. Shape into about 60 1-inch meatballs; set aside.

Heat oil over medium-high heat in 10- to 12-inch skillet. Add green onions and cook 1 minute, stirring frequently. Blend in bouillon, corn syrup, chili sauce, vinegar and ginger.

Add meatballs to sauce; bring to boil. Reduce heat to medium and simmer for 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. Pour sauce over meatballs.

Serve with cocktail picks.

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