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
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.
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)
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.