Trio of Tasty Dipping Sauces for Meatballs

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Teriyaki Dipping Sauce
1 cup soy sauce
1/2 cup brown sugar
1/2 cup crushed pineapple
2 cloves garlic (minced)
1 teaspoon ginger (ground)
2 teaspoons corn starch (mixed with 2 tablespoons of water)
Sweet Chili Dipping Sauce
1/2 cup rice vinegar
1/3 cup sugar
1 teaspoon garlic (minced)
1 teaspoon ginger root (grated)
1 tablespoon Sriracha sauce
1/2 teaspoon chili flakes
2 tablespoons cornstarch
Mango Dipping Sauce
2 mangos
1 tablespoon honey
1 tablespoon rice wine vinegar
1 lime (juiced)
1 tablespoon pineapple juice
1 pinch salt
1 jalapeño pepper (minced, optional)
1 tablespoon fresh herbs


  1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring, for 5-6 minutes until the vegetables are tender and beginning to brown. Add the garlic and hot pepper flakes and cook 1 minute longer. Add the potato and 1 cup of stock. Bring to a boil, turn down to a simmer, cover and cook about 10 minutes.

  2. Drain and rinse the beans. Place half of the beans in a food processor with 1 cup of stock and purée. Stir into the saucepan. Add the remaining can of beans, stock, and sausage to the soup. Bring back to a boil, turn down to a simmer and add the chard. Cook until the chard is wilted, about 1-2 minutes. Season to taste with salt and pepper.