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Plum Good Meatballs

Posted: May 19

Time: 1 hour 30 minutes

Yield: 12 servings

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Plum good? More like plum great or plum amazing! Plum Good Meatballs braises beefy, savory meatballs in a sauce unlike any other: the rich, deep fruit flavor of plums, the sweetness and spiciness of chili sauce, and the meatiness of beef bouillon meld into a luscious mixture that contrasts and elevates the meatball flavor into the stratosphere. Plum Good Meatballs can be piled on potatoes, escorted alongside egg noodles, or just eaten on their own with toothpicks and wide grins. You won't need to worry about leftovers with these.


1/2 cup milk, 2%
1 cup bread crumbs, soft
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons canola oil
1/2 teaspoon beef bouillon granules
1/2 cup water, boiling
3 tablespoons all-purpose flour
1 cup plum jam
1/2 cup chili sauce
green onions, optional, for garnish


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

In a large bowl, pour the milk over the bread crumbs.

Step 4

Let the bread crumbs stand for 10 minutes.

Step 5

Add the egg, Worcestershire sauce, onion, salt, pepper, and cloves.

Step 6

Crumble the beef, pork, and veal over the mixture and mix gently but thoroughly.

Step 7

Shape the meat mixture into 1-inch balls.

Step 8

In a large skillet, heat the oil over medium.

Step 9

Once the oil is shimmering, brown the meatballs in batches, about 2-3 minutes per side.

Step 10

Drain the meatballs on paper towels. Do not drain or clean the skillet.

Step 11

Place the meatballs in the prepared baking dish.

Step 12

In a small bowl, dissolve the bouillon in the boiling water.

Step 13

Stir the flour into the pan drippings in the skillet until blended.

Step 14

Add the bouillon mixture, plum jam, and chili sauce, stirring until combined.

Step 15

Bring the sauce mixture to a boil.

Step 16

Cook and stir until thickened, about 1-2 minutes.

Step 17

Pour the sauce over the meatballs.

Step 18

Cover and bake the meatballs until the sauce is bubbly, the meat is no longer pink, and it is cooked through at 145 degrees F internally, about 30-45 minutes.

Step 19

Serve hot, garnished with green onions.

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