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Sweet and Sour Cocktail Meatballs

Keep warm in a slow cooker.

Quick Facts

Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 30 mini meatballs



  • 1 pound lean ground pork, beef OR turkey
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1 egg
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon salt


  • 1 tablespoon Mazola® Corn Oil
  • 1/4 cup finely chopped green onions
  • 2/3 cup beef broth
  • 3/4 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup chili sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground ginger


  1. For MEATBALLS: Mix pork, water chestnuts, egg, bread crumbs and salt in a medium bowl. Shape into 1-inch meatballs; set aside.
  2. For SAUCE: Cook green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes. Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring to boil. Reduce heat to medium.
  3. Simmer 15 minutes, turning after 8 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9minutes or until thickened.
  4. Pour sauce over meatballs. Serve with cocktail picks.