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Cocktail Meatballs with Sweet & Sour Dipping Sauce
Terrific for gatherings because they reheat so well! These baked meatballs are extra juicy and tasty due to: a) using a combination of beef and pork; b) my little trick to soak the breadcrumbs in grated onion which is a technique I used in most of my meatballs, including the wildly popular Italian Meatballs and Swedish Meatballs (read the rave reviews!). The Sauce and Meatballs individually are lovely, but combined together they are sensational. Recipe VIDEO below.
Prep
20 min
Cook
25 min
Total
45 min
Serves
25
Instructions
- 01
Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
- 02
Grate onion into a large bowl using a standard box grater. Add breadcrumbs and mix to coat. Leave to soak for a few minutes.
- 03
Add remaining Meatballs ingredients. Mix well with your hands until combined.
- 04
Measure out level tablespoons and dollop onto work surface. Roll into balls. (My way of rolling balls - fast!)
- 05
Place a rack on a baking tray (optional, Note 3). Spray rack generously with oil. Place balls on the rack.
- 06
Bake for 25 minutes or until browned. Remove tray from oven, immediately transfer meatballs in a large bowl (if you leave them, they stick).
- 07
Drizzle with enough sauce to coat the meatballs. Toss gently, then transfer to serving bowl / plate. Garnish with chives, if desired.
- 08
Serve meatballs with toothpicks and remaining Sauce for Dipping.
- 09
Combine ingredients in a small saucepan over medium heat. Whisk to combine.
- 10
Bring to simmer, stirring / whisking regularly, then simmer until it thickens to a syrup consistency – or thicker if you like. (about 3 minutes)
- 11
Pour meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce, garnished with chives.
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