COCKTAIL MEATBALLS WITH SWEET & SOUR DIPPING SAUCE RECIPE
These baked meatballs are extra juicy and tasty due to using a combination of beef and pork and a little trick to soak the breadcrumbs in grated onion. The Sauce and Meatballs individually are lovely, but combined together they are sensational. Great make ahead for parties!
Prep
Time : 20 minutes
Cook
Time : 25 minutes
Total
Time : 45 minutes
Servings : 25
meatballs
MEATBALLS
Ø 3/4 cup panko
breadcrumbs
Ø ½ onion
Ø 250 g / ½ lb beef
mince (ground beef)
Ø 250 g / ½ lb pork
mince (ground pork)
Ø 1 egg
Ø 1 garlic clove ,
minced
Ø 1½ tsp
Worcestershire Sauce
Ø 3/4 tsp salt
Ø ½ tsp black pepper
SWEET
AND SOUR SAUCE (MAKES ~ 1 CUP)
Ø 1 tbsp cornflour/
cornstarch
Ø ¼ cup / 65 ml water
Ø ½ cup / 125 ml
apple cider vinegar
Ø 1/2 cup / 100g
brown sugar (adjust to taste)
Ø ¼ cup / 65 ml
tomato ketchup
Ø 1 tbsp soy sauce
GARNISH
(OPTIONAL)
Ø Finely chopped
chives
1. Preheat
oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
2. Grate
onion into a large bowl using a standard box grater. Add breadcrumbs and mix to
coat. Leave to soak for a few minutes.
3. Add
remaining Meatballs ingredients. Mix well with your hands until combined.
4. Measure
out level tablespoons and dollop onto work surface. Roll into balls. (My way of
rolling balls - fast!)
5. Place
a rack on a baking tray (optional, Note 3). Spray rack generously with oil.
Place balls on the rack.
6. Bake
for 25 minutes or until browned. Remove tray from oven, immediately transfer
meatballs in a large bowl (if you leave them, they stick).
7.
Drizzle
with enough sauce to coat the meatballs. Toss gently, then transfer to serving
bowl / plate. Garnish with chives, if desired.
8.
Serve
meatballs with toothpicks and remaining Sauce for Dipping.
SWEET
AND SOUR SAUCE
1. Combine
ingredients in a small saucepan over medium heat. Whisk to combine.
2.
Bring
to simmer, stirring / whisking regularly, then simmer until it thickens to a
syrup consistency – or thicker if you like. (about 3 minutes)
3.
Pour
meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce,
garnished with chives.
Notes
1. Panko
breadcrumbs are larger than normal breadcrumbs, yielding softer meatballs.
You’ll find panko breadrumbs in the Asian section in most supermarkets, or
sometimes alongside regular breadcrumbs.
2. MEAT:
Feel free to use all beef or all pork, or even chicken and turkey would be
terrific for these. I use a combination of beef and pork because it’s a great
combination for flavour, juiciness and tenderness in a meatball. Using all beef
will be firmer, all pork is… well, porkier. And juicier, because ground pork is
more tender than beef.
3. Rack
is optional. It keeps the balls rounder and allows them to brown more even all
over.
4. SAUCE:
This Sweet & Sour Sauce is not obscenely sweet, it’s got a nice balance of
sweet and tang. If you want sweeter, just stir through more sugar at the end,
or more vinegar for more tang. The soy sauce adds salt but doesn’t make it
taste Chinese / Asian at all. It smells sharp when cooking so avoid breathing
in the fumes!!!
5. MAKE
AHEAD: These reheat very well because they are so juicy. Remove meatballs from
rack as soon as you take them out of the oven. Cool uncovered, then cover and
store in the fridge or freezer until required. Store Sauce separately. To
serve, thaw (if frozen) then reheat in the microwave. Warm Sauce slightly, then
toss meatballs in some Sauce and serve the rest as a Dipping Sauce on the side.
6.
SERVINGS:
This makes about 25 meatballs, about 2.5 cm / 1" each.
7. Nutrition
per meatballs, assuming all the Sauce is consumed which it probably won't be,
so the actual calories per meatball will be lower.
Recipe recipetineats.com
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