Description
Delicious and juicy cocktail meatballs baked to perfection and coated in a tangy sweet and sour dipping sauce, perfect for gatherings or as an appetizer. Made with a blend of beef and pork, soaked breadcrumbs in grated onion for extra moisture and flavor, and served with a flavorful homemade sauce, these meatballs are easy to prepare and guaranteed crowd-pleasers.
Ingredients
Scale
Meatballs
- 3/4 cup panko breadcrumbs
- ½ onion, grated
- 250 g / ½ lb beef mince (ground beef)
- 250 g / ½ lb pork mince (ground pork)
- 1 egg
- 1 garlic clove, minced
- 1½ tsp Worcestershire Sauce
- 3/4 tsp salt
- ½ tsp black pepper
Sweet & Sour Sauce
- 1 tbsp cornflour (cornstarch)
- ¼ cup / 65 ml water
- ½ cup / 125 ml apple cider vinegar
- 1/2 cup / 100 g brown sugar (adjust to taste)
- ¼ cup / 65 ml tomato ketchup
- 1 tbsp soy sauce
- Finely chopped chives for garnish
Instructions
- Preheat oven: Set your oven to 220°C / 430°F for a standard oven or 200°C / 390°F if using a fan/convection oven.
- Prepare breadcrumbs and onion: Grate the onion directly into a large mixing bowl, then add the panko breadcrumbs and stir to coat the crumbs with the onion juice. Let this mixture soak for a few minutes to enhance moisture.
- Mix meatball ingredients: Add the beef mince, pork mince, egg, minced garlic, Worcestershire sauce, salt, and black pepper to the soaked breadcrumb mixture. Use your hands to combine everything thoroughly until you have a uniform mixture.
- Shape meatballs: Scoop level tablespoons of the mixture onto your work surface and quickly roll each scoop into a ball using your hands.
- Prepare baking rack and tray: Place a wire rack on a baking tray and spray the rack generously with cooking oil to prevent sticking. Arrange the meatballs evenly on the rack.
- Bake meatballs: Bake for 25 minutes until the meatballs are browned and cooked through. When done, remove the tray from the oven and immediately transfer the meatballs to a large bowl to prevent sticking on the rack.
- Make and toss with sauce: In a separate bowl, mix cornflour/cornstarch with water until smooth. Combine apple cider vinegar, brown sugar, tomato ketchup, and soy sauce in a small saucepan. Heat gently until sugar dissolves, then add the cornstarch slurry and stir until the sauce thickens. Drizzle enough sauce over the meatballs to coat them evenly, then toss gently to combine.
- Serve: Transfer the coated meatballs to a serving bowl or plate. Garnish with finely chopped chives. Serve hot with toothpicks and the remaining sweet & sour sauce as a dipping option.
Notes
- These meatballs are excellent for gatherings as they reheat well while retaining juiciness.
- The combination of beef and pork ensures a tender and flavorful meatball.
- Soaking breadcrumbs in grated onion keeps meatballs moist and adds a subtle sweetness.
- Using a baking rack helps cook the meatballs evenly and prevents them from sitting in fat.
- The sweet and sour sauce complements the savory meatballs perfectly, making them irresistible.
- Adjust the brown sugar in the sauce to taste if you prefer a sweeter or tangier flavor.
Nutrition
- Serving Size: 3 meatballs (approx. 90g)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
