Description
These Cocktail Meatballs with Sweet & Sour Dipping Sauce are a perfect party appetizer combining juicy beef and pork meatballs baked to golden perfection and coated in a tangy, flavorful sweet and sour sauce. The unique addition of grated onion soaked into panko breadcrumbs ensures moist, tender meatballs, while the combination of apple cider vinegar, brown sugar, and ketchup creates a deliciously balanced sauce that enhances every bite.
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
- 1/2 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 a standard oven or 200°C (390°F) if using a fan/convection oven to ensure even cooking.
- Prepare Onion and Breadcrumbs: Grate the half onion using a box grater directly into a large mixing bowl. Add the panko breadcrumbs to the grated onion and gently mix so the breadcrumbs soak up the onion moisture, helping to keep the meatballs juicy.
- Mix Meatball Ingredients: Add beef mince, pork mince, egg, minced garlic, Worcestershire sauce, salt, and black pepper to the breadcrumb and onion mixture. Use your hands to thoroughly combine all the ingredients until a uniform mixture forms.
- Form Meatballs: Using a spoon, scoop level tablespoons of the meat mixture onto your work surface. Quickly roll each portion between your palms to form meatballs about the size of a golf ball.
- Prepare Baking Setup: Place a wire rack on a baking tray (optional but recommended to allow fat to drip away). Spray the rack generously with cooking oil to prevent sticking. Arrange the meatballs evenly on the rack.
- Bake Meatballs: Bake in the preheated oven for 25 minutes until the meatballs are nicely browned and cooked through. Immediately transfer the meatballs to a large bowl to avoid sticking to the tray.
- Make Sweet & Sour Sauce: In a small saucepan, combine cornflour with water to form a slurry. Add apple cider vinegar, brown sugar, tomato ketchup, and soy sauce. Heat over medium heat, stirring until the mixture thickens into a glossy sauce.
- Coat Meatballs: Drizzle enough sweet and sour sauce over the hot meatballs to coat them evenly. Toss gently to cover all meatballs with the sauce.
- Serve: Transfer the coated meatballs to a serving bowl or plate. Garnish with finely chopped chives for a fresh, colorful finish. Serve with toothpicks and extra dipping sauce on the side for easy sharing and eating.
Notes
- These meatballs reheat beautifully, making them perfect for gatherings and parties.
- Using a combination of beef and pork ensures a juicy and flavorful texture.
- Soaking breadcrumbs in grated onion keeps the meatballs moist and adds subtle sweetness and flavor.
- Placing meatballs on a wire rack while baking allows excess fat to drain, resulting in a better texture.
- The sweet and sour sauce can be adjusted for sweetness by varying the brown sugar amount according to your taste.
- Serve with toothpicks for easy party-friendly finger food.
Nutrition
- Serving Size: 3 meatballs (approx. 90 g)
- Calories: 160
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 55 mg
