Description
These Cocktail Meatballs with Sweet & Sour Dipping Sauce are a perfect party appetizer, combining juicy baked meatballs made from a mix of beef and pork with a tangy, sweet, and savory sauce. The breadcrumbs are soaked in grated onion for extra moisture and flavor, resulting in tender meatballs that reheat beautifully. Served with a flavorful dipping sauce and garnished with fresh chives, these meatballs are sure to be a crowd-pleaser.
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
- ½ cup / 100 g brown sugar (adjust to taste)
- ¼ cup / 65 ml tomato ketchup
- 1 tbsp soy sauce
Garnish
- Finely chopped chives
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection setting. This high temperature ensures the meatballs bake evenly and develop a nice browned exterior.
- Prepare Breadcrumbs: Grate the onion directly into a large mixing bowl using a box grater. Add the panko breadcrumbs and mix well, allowing the breadcrumbs to soak up the onion moisture for a few minutes. This step adds extra juiciness and flavor to the meatballs.
- Mix Meatball Ingredients: Add the beef mince, pork mince, egg, minced garlic, Worcestershire sauce, salt, and black pepper to the bowl with the soaked breadcrumbs and onion. Mix thoroughly with your hands until all ingredients are well combined.
- Shape Meatballs: Scoop out level tablespoons of the mixture onto a work surface and rapidly roll them between your palms into round balls. This quick method helps keep the meat mixture evenly shaped and compact.
- Prepare for Baking: Place a wire rack on a baking tray (optional but recommended for even cooking). Generously spray the rack with cooking oil to prevent sticking. Arrange the meatballs on the rack, making sure they are evenly spaced.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25 minutes or until they are browned and cooked through. Once done, remove the tray from the oven and immediately transfer the meatballs to a large bowl to prevent them from sticking to the rack or tray.
- Prepare Sweet & Sour Sauce: In a small saucepan, mix the cornflour/cornstarch with water until smooth. Add apple cider vinegar, brown sugar, tomato ketchup, and soy sauce. Heat gently over medium heat while stirring until the sauce thickens and becomes glossy.
- Toss Meatballs in Sauce: Drizzle enough of the sweet and sour sauce over the hot meatballs to coat them evenly. Toss gently to make sure each meatball is glazed thoroughly. For serving, transfer to a bowl or plate.
- Garnish and Serve: Sprinkle finely chopped chives over the meatballs for a fresh, mild onion flavor and appealing presentation. Serve the meatballs with toothpicks and the remaining sauce on the side for dipping.
Notes
- These meatballs are excellent for gatherings as they reheat very well without losing flavor or moisture.
- Using a combination of beef and pork provides a juicier, more flavorful meatball.
- Soaking the breadcrumbs in grated onion enhances moisture and taste, a technique borrowed from traditional Italian and Swedish meatball recipes.
- The sweet and sour sauce complements the meatballs perfectly, making the overall dish truly sensational.
- Using a wire rack while baking helps the meatballs cook evenly and develop a nice crust without sitting in their own fat.
Nutrition
- Serving Size: 3 meatballs (approx. 90g)
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
