To make the meatballs: Heat the oven to 400.
Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
Fish out the ginger and serve in small cups for dipping.
added cooked peppers and pineapple chunks just before serving
added ginger to meatballs
cooked in pan over indirect heat on grill
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 meatball (27g)|
|Recipe Makes: 24 meatballs|
|Calories from Fat: 13 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 12.3mg||4 %|
|Sodium 263.8mg||9 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.5g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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