Description
These Cocktail Meatballs with a Sweet & Sour Dipping Sauce are perfect bite-sized appetizers that combine a savory blend of beef and pork with a tangy, flavorful sauce. Baked to golden perfection, they’re an ideal party snack or casual dinner treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Meatballs
- 3/4 cup panko breadcrumbs
- ½ onion
- 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 the oven: Set your oven to 220°C (430°F) if using a standard oven, or 200°C (390°F) if using a fan/convection oven to prepare for baking the meatballs.
- Prepare onion and breadcrumbs: Grate the half onion into a large bowl with a box grater. Add the panko breadcrumbs and mix well to coat them with onion moisture, allowing them to soak for a few minutes which helps tenderize the meatballs.
- Combine meatball ingredients: Add the ground beef, ground pork, egg, minced garlic, Worcestershire sauce, salt, and black pepper to the soaked breadcrumbs and onion mixture. Mix thoroughly using your hands until all ingredients are fully combined into a uniform mixture.
- Form meatballs: Using level tablespoons, scoop the mixture and place it on a clean work surface. Roll each portion quickly and firmly into a round ball shape to make about 25 meatballs.
- Prepare baking setup: Place a rack over a baking tray (optional for airflow and even cooking). Generously spray the rack with cooking oil to prevent sticking. Arrange the meatballs evenly on the rack, ensuring they are not touching.
- Bake the meatballs: Put the tray in the preheated oven and bake the meatballs for 25 minutes, or until they are nicely browned and cooked through. Once done, remove the tray and immediately transfer the meatballs to a large bowl to avoid sticking to the tray.
- Make the sweet & sour sauce: In a small saucepan, combine cornflour (cornstarch) with water, apple cider vinegar, brown sugar, tomato ketchup, and soy sauce. Heat over medium heat, stirring constantly until the sauce thickens to a glossy coating consistency, then remove from heat.
- Coat meatballs with sauce: Drizzle enough of the prepared sweet & sour sauce over the meatballs in the bowl to coat them evenly. Toss gently to cover all meatballs in sauce.
- Garnish and serve: Transfer the coated meatballs to a serving bowl or plate. Sprinkle finely chopped chives on top. Serve warm with toothpicks and the remaining dipping sauce on the side for guests to enjoy.
Notes
- Use panko breadcrumbs for a lighter, crispier texture in the meatballs compared to regular breadcrumbs.
- Combining beef and pork mince adds richness and flavor to the meatballs.
- Using a rack on the baking tray helps air circulate and prevents meatballs from sitting in juices, making them less soggy.
- Adjust the brown sugar quantity in the sauce to suit your preference for sweetness.
- Serve these meatballs warm for the best taste and texture.
