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Home Collections Party Food Recipes

Cocktail Meatballs with Sweet & Sour Dipping Sauce

By:Nagi
Published:27 Nov '17Updated:3 Sep '20
69 Comments
Recipe v Video v Dozer v

Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that’s super quick to make. Great make ahead for parties!

Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that's super quick to make. Great make ahead for parties! www.recipetineats.com

I know it’s Monday so I should be sharing a sensible quick ‘n easy meal, but it’s Monday Meatball Mania* today and the party season is upon us so cocktail meatballs it is!!

Plump, juicy and soft – as all meatballs should be – these Cocktail Meatballs are served with a Sweet & Sour Dipping Sauce. Individually, you’ll find both tasty. Combine them together – and woah. It’s kind of like Chimichurri Sauce. By itself, you wonder why people go bonkers over it. Eat it with steak and you understand. 🙂

* Monday Meatball Mania is a “thing” that my friend Jo from Jo Cooks and I started at the beginning of this year where we each agreed to share a meatball recipe on the last Monday of every month. Why are we doing this? Because we both agree that all foods that come in ball shapes are exceptionally tasty, there should be more of it, and meatballs are arguably the King of all Ball Shaped Foods, so this is our contribution to making this world a better place.

How to Make Cocktail Meatballs www.recipetineats.com

↑↑↑ Note how I roll out my meatballs: measure and dollop it all out, then roll them into balls. I’ve made a lot of meatballs in my time. Pending the invention of a meatball maker, this is the most efficient way I’ve been able to come up with for rolling meatballs.

↑↑↑ Also note: pork + beef. Because this = optimum tenderness, juiciness, flavour and texture for cocktail meatballs (in my humble, meatball obsessed opinion).

↑↑↑ Also….  baked not fried. Because this = rounder, easier, healthier. Wait until you see me giving these babies a squeeze in the video to show you how soft they are …..  😂

These Cocktail Meatballs are served with a Sweet & Sour Sauce that I coat the meatballs with as well as serving on the side for dipping. If you usually use store bought, I really urge you to try homemade just once – I am pretty sure you’ll be converted for life! It’s incredibly easy to make with pantry staples – vinegar, ketchup, sugar, cornflour / cornstarch, water and soy sauce (<– No, it doesn’t taste Asiany, soy sauce provides the salt + extra flavour). Just plonk it all into a saucepan, whisk and simmer for a couple of minutes until it thickens.

Sweet and Sour Sauce for Cocktail Meatballs www.recipetineats.com

Sweet and Sour Sauce for Cocktail Meatballs www.recipetineats.com

These Cocktail Meatballs reheat really well, so they’re ideal for gatherings. Bake them, let them cool, then cover and refrigerate or freeze. Microwave to reheat and they’ll become nice and soft again. The Sweet & Sour Sauce keeps for days too – I’m not exactly sure how long, but it’s the sort of thing I’d still consume even a week after making it.

Put them out with toothpicks and serve them at your next party. Or… make them for DINNER!!! I mean, I know I call them Cocktail Meatballs. But really, they’re just Sweet & Sour Meatballs. That’s a dinner meal, right?! – Nagi x


More cocktail food for parties

  • Cheeseburger Party Meatballs

  • Smoked Salmon Stacks

  • Spinach Ricotta Rolls or Puffs

  • Ham and Cheese Puffs

  • Sausage Rolls

  • Chorizo Bites in Sweet & Sour Sauce

  • Coconut Shrimp / Prawns with Thai Mango Dipping Sauce

  • Truly Crispy Baked Wings – or Buffalo Wings

  • See all Dip Recipes, all Party Food and the Top 25 Party Foods!

Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that's super quick to make. Great make ahead for parties! www.recipetineats.com

Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that's super quick to make. Great make ahead for parties! www.recipetineats.com

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Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that's super quick to make. Great make ahead for parties! recipetineats.com

Cocktail Meatballs with Sweet & Sour Dipping Sauce

Author: Nagi
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
5 from 14 votes
Servings25 meatballs
Tap or hover to scale
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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.

Ingredients

Meatballs:

  • 3/4 cup panko breadcrumbs (Note 1)
  • ½ onion
  • 250 g / ½ lb beef mince (ground beef) (Note 2)
  • 250 g / ½ lb pork mince (ground pork) (Note 2)
  • 1 egg
  • 1 garlic clove , minced
  • 1½ tsp Worcestershire Sauce
  • 3/4 tsp salt
  • ½ tsp black pepper

Sweet and Sour Sauce (makes ~ 1 cup):

  • 1 tbsp cornflour/ cornstarch
  • ¼ cup / 65 ml water
  • ½ cup / 125 ml apple cider vinegar
  • 1/2 cup / 100g brown sugar (adjust to taste)
  • ¼ cup / 65 ml tomato ketchup
  • 1 tbsp soy sauce (Note 2)

Garnish (optional):

  • Finely chopped chives

Instructions

  • Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
  • Grate onion into a large bowl using a standard box grater. Add breadcrumbs and mix to coat. Leave to soak for a few minutes.
  • Add remaining Meatballs ingredients. Mix well with your hands until combined.
  • Measure out level tablespoons and dollop onto work surface. Roll into balls. (My way of rolling balls - fast!)
  • Place a rack on a baking tray (optional, Note 3). Spray rack generously with oil. Place balls on the rack.
  • Bake for 25 minutes or until browned. Remove tray from oven, immediately transfer meatballs in a large bowl (if you leave them, they stick).
  • Drizzle with enough sauce to coat the meatballs. Toss gently, then transfer to serving bowl / plate. Garnish with chives, if desired.
  • Serve meatballs with toothpicks and remaining Sauce for Dipping.

SWEET and SOUR SAUCE:

  • Combine ingredients in a small saucepan over medium heat. Whisk to combine.
  • Bring to simmer, stirring / whisking regularly, then simmer until it thickens to a syrup consistency – or thicker if you like. (about 3 minutes)
  • Pour meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce, garnished with chives.

Recipe 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.
KEEPING WARM while serving - slow cooker on warm setting is ideal!
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. 
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 


WATCH HOW TO MAKE IT


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69 Comments

  1. Raylene says

    February 22, 2021 at 9:19 pm

    Hello Nagi instead of an egg to bind would purée pumpkin be okay as a substitute

    Reply
  2. Lynn Soriat says

    January 26, 2021 at 11:19 am

    Hi Nagi. I am loving your recipes and I think you have just about the cutest smile ever! I have pre-cooked meatballs in my freezer and was thinking of tossing them in a casserole dish with the sweet/sour sauce and into the oven … what do you think?

    Reply
  3. Tony says

    December 31, 2020 at 5:17 pm

    5 stars
    In a word Nagi ..yumm

    Reply
  4. Julia says

    December 23, 2020 at 7:45 am

    Is there an alternatice to apple cider vinegar 🙂 ?

    Reply
    • Nagi says

      December 23, 2020 at 3:08 pm

      Hi Julia, rice wine vinegar will work perfectly too! N x

      Reply
  5. Crystal McDermott says

    September 10, 2020 at 7:41 pm

    5 stars
    Howdy Nagi,
    Yet another delish recipe! Gosh made this with your Asian side salad and boom we couldn’t another bite. So funny..i caught my husband running his finger around his empty plate that went straight into his mouth!!! Thank you for another outstanding and flavorful recipe!

    Reply
  6. Amy says

    February 1, 2020 at 8:36 pm

    5 stars
    Made these for a gathering with friends using just beef and also meat free mince. Both turned out spectacularly and the sauce was an instant hit with the kids! Can’t wait to cook these again!

    Reply
  7. Roslyn NORRISH says

    December 7, 2019 at 7:30 am

    Nagi…I swear to god that poor dog has grounds for divorce……!

    Reply
    • Nagi says

      December 7, 2019 at 8:16 am

      He needs to earn his keep! 😂

      Reply
  8. Rajbir says

    December 7, 2019 at 12:19 am

    Can we replace the pork and beef with chicken?
    I love ball appetizers too. The veg manchurian balls are my favs.

    Reply
    • Nagi says

      December 8, 2019 at 2:02 pm

      Hi Rajbir, yes chicken would be great!

      Reply
  9. Granny Tisdale says

    November 20, 2019 at 8:27 am

    Could you use mild italian sausage instead of ground pork or would it change the flavor profile too much

    Reply
  10. Arlette Betts {Falkland Is. ) says

    May 24, 2019 at 1:11 am

    Fabulous .Will make these again . I did add more Worcester sauce though.

    Reply
    • Nagi says

      May 24, 2019 at 1:17 pm

      I’m so glad you loved them Arlette!

      Reply
  11. Jilly says

    May 5, 2019 at 5:28 pm

    5 stars
    Another winner Nagi! Unbelievably quick to make using your tip to use a tablespoon per ball (even when you realize you forgot to add the worcester sauce and have to remix ingredients). Husband was dubious when he smelled the vinegar when making the sauce but admitted the end result was delicious 😋

    Reply
    • Nagi says

      May 6, 2019 at 8:55 am

      Wahoo, I’m so glad they were a hit!

      Reply
  12. Debra KERSTEN says

    April 3, 2019 at 10:18 am

    After they are baked, can they be put in a crockpot during the party to keep warm? Or are they too soft for that?

    Reply
    • GEET says

      September 3, 2020 at 2:11 am

      I am wondering the same…I hope Nagi replies to this. 🙂

      Reply
      • Nagi says

        September 3, 2020 at 6:53 am

        Hi Geet and Debra! I know I’m very late replying to Debra’s question but that’s a big YES to keeping it in a crockpot on the warm setting! Fabulous idea for parties 🙂 N x PS updated recipe to note this

        Reply
  13. Ghislaine says

    March 28, 2019 at 1:43 am

    Thank you soooooo much for making things like the sauce from scratch! It makes it much easier to make small adjustments to accommodate gluten free and/or picky children. I have spent quite a bit of time this morning on your blog saving recipes. You are someone who cooks like I do!

    Reply
    • Nagi says

      March 28, 2019 at 1:51 pm

      From scratch is definitely better Ghislaine! ❤️

      Reply
  14. Sue says

    February 4, 2019 at 4:11 am

    5 stars
    Outstanding! Guests couldn’t get enough. They froze beautifully (without sauce) then thawed overnight, made sauce and once hot, gently reheated the meatballs. So delicious!

    Reply
    • Nagi says

      February 4, 2019 at 8:32 am

      Perfect Sue!

      Reply
  15. Helen - England says

    January 23, 2019 at 11:58 pm

    Love them

    Reply
    • Nagi says

      January 24, 2019 at 5:37 am

      Thanks Helen!

      Reply
  16. Julie M Hagemann says

    December 13, 2018 at 3:01 am

    5 stars
    Nagi – I made these last weekend for a party. First time making meatballs and they turned out great! Another winning recipe. Thanks! Question though… I’m bringing them to another party on Christmas day. I’d like to freeze them ahead of time and use a Crockpot to keep them warm. We’ll be eating them in the afternoon. Can I just put them frozen in the Crockpot that morning, or do I need to defrost them in the fridge overnight? I’ll make the sauce fresh that morning to pour over in the Crockpot.
    Thanks!

    Reply
    • Nagi says

      December 13, 2018 at 8:04 pm

      Hi Julie, I’m so glad they were a hit! I like to defrost anything before heating it – so that would be my recommendation. x

      Reply
  17. Jo Vanderhelm says

    November 22, 2018 at 2:05 pm

    5 stars
    I made these for our playgroup today. I have recently starting fasting and today was a fast day. I can say with 100% honesty that I served up these meatballs to the group without even tasting (and this is big for me as I am a perfectionist). My faith in your recipes is as always, not misplaced. They were a hit!!! I made a double batch but they disappeared in minutes. I did sneak 3 aside to try after I broke my fast…. delicious, totally wish I snuck a few more! There was plenty of sauce left so I used the sauce with some brown rice, tuna and vegetables for lunch. My sandwich hating daughter is going to be thrilled about these showing up in her lunchbox!
    Thanks Nagi!!!

    Reply
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