Sweet and Sour Cocktail Meatballs
Keep warm in a slow cooker.
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
1/3 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
For MEATBALLS: Mix pork, water chestnuts, egg, bread crumbs and salt in a medium bowl. Shape into 1-inch meatballs; set aside.
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.
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.
Pour sauce over meatballs. Serve with cocktail picks.