Asian Sweet and Sour Meatballs

East meets West when an American party favorite is infused with Asian flavor.


  • 1/2 cup (125 mL) finely chopped water chestnuts
  • 1 teaspoon (5 mL) peeled, finely chopped fresh gingerroot, divided
  • 1/3 cup (75 mL) thinly sliced green onions with tops
  • 1 1/4 pounds (575 g) lean ground turkey or beef
  • 1 1/2 cups (375 mL) soft white bread crumbs
  • 3 tablespoons (45 mL) soy sauce
  • 1   garlic clove, pressed
  • 3/4 cup (175 mL) plum preserves
  • 1/4 cup (60 mL) chili sauce


  1. Preheat oven to 400°F (205°C). Finely chop water chestnuts and gingerroot using Food Chopper. Slice green onions with Chef's Knife

  2. Combine turkey, bread crumbs, water chestnuts, 1/2 teaspoon (2 mL) of the gingerroot, green onions, soy sauce and garlic in Classic Batter Bowl; mix gently but thoroughly.  

  3. Using Small Scoop, shape meat mixture into balls; place in a single layer in Deep Dish Baker. Bake 15 minutes; remove from oven. Remove juices from baker using Baster and discard.

  4. Meanwhile, combine preserves, chili sauce and remaining 1/2 teaspoon (2 mL) gingerroot; pour over meatballs and mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir before serving.


  • about 40 meatballs
    10  servings of 4 meatballs

Nutrients per serving:

Calories 190, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 25 g, Protein 12 g, Sodium 570 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 1 meat (1 1/2 carb)

Cook's Tips:

To make ahead, prepare meatballs as directed. Bake 25 minutes without plum sauce. Cool and place in resealable plastic freezer bag for up to 1 month. To reheat, thaw overnight in refrigerator. Remove from bag and place in baker. Prepare plum sauce; pour over meatballs and mix gently. Bake at 400°F (205°C) for 15 minutes or until heated through. Stir gently.

Gingerroot has a paper-thin, tan-colored skin that should be removed before use. Store gingerroot in a resealable plastic food storage bag in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. To use frozen gingerroot, just slice off as much as you need.

Use the Food Chopper to make fresh bread crumbs. One slice of bread makes about 1/2 cup (125 mL) soft crumbs.

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