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!
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.
↑↑↑ 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.
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!
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Cocktail Meatballs with Sweet & Sour Dipping Sauce
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:
WATCH HOW TO MAKE IT
LIFE OF DOZER
Did I mention that his robe comes with a HOOD???!! 😂
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!
Nagi…I swear to god that poor dog has grounds for divorce……!
He needs to earn his keep! 😂
Can we replace the pork and beef with chicken?
I love ball appetizers too. The veg manchurian balls are my favs.
Hi Rajbir, yes chicken would be great!
Could you use mild italian sausage instead of ground pork or would it change the flavor profile too much
Fabulous .Will make these again . I did add more Worcester sauce though.
I’m so glad you loved them Arlette!
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 😋
Wahoo, I’m so glad they were a hit!
After they are baked, can they be put in a crockpot during the party to keep warm? Or are they too soft for that?
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!
From scratch is definitely better Ghislaine! ❤️
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!
Perfect Sue!
Love them
Thanks Helen!
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!
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
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!!!