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
PS More meatballs here. Browse, drool, tell me which one your favourite is!
- 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
- 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)
- Finely chopped chives
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Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
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Grate onion into a large bowl using a standard box grater. Add breadcrumbs and mix to coat. Leave to soak for a few minutes.
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Add remaining Meatballs ingredients. Mix well with your hands until combined.
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Measure out level tablespoons and dollop onto work surface. Roll into balls. (My way of rolling balls - fast!)
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Place a rack on a baking tray (optional, Note 3). Spray rack generously with oil. Place balls on the rack.
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Bake for 25 minutes or until browned. Remove tray from oven, immediately transfer meatballs in a large bowl (if you leave them, they stick).
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Drizzle with enough sauce to coat the meatballs. Toss gently, then transfer to serving bowl / plate. Garnish with chives, if desired.
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Serve meatballs with toothpicks and remaining Sauce for Dipping.
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Combine ingredients in a small saucepan over medium heat. Whisk to combine.
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Bring to simmer, stirring / whisking regularly, then simmer until it thickens to a syrup consistency – or thicker if you like. (about 3 minutes)
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Pour meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce, garnished with chives.
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. 
WATCH HOW TO MAKE IT
LIFE OF DOZER
Did I mention that his robe comes with a HOOD???!! 😂
These are the most incredible meatballs I have ever had!! Even before adding the sauce – put 2 in the bowl, then 2 in my mouth. 2 in the bowl, then 2 in my mouth!!! Swallow, Repeat.
And thank you, Nagi, for putting the conversion!
Your other recipes are probably equally as amazing. Cannot wait to try more!!
That sounds like ME!!! 😂 So glad you enjoyed these Susan, thanks for letting me know! N xx
I made these yesterday, omg I could not stop eating them, that sauce such I great balance of flavour.
Will defiantly impressing my dinner guest with these tasty bites.
Thanks heaps I’m addicted to your recipes, so easy to follow and the video what a great idea.
I made this tonight and it was delicious! We had the meatballs with sweet potato fries and peas. Yum! The whole family, incl an 8yr old and a picky 2yr old, enjoyed them! Thank you 🙂
Terrific to hear Rosy! Thanks for letting me know you enjoyed it – N x
Hi Nagi!!! I made this last night & my 6 yr old daughter who’s a picky eater Love these meat balls so much. She ate it with rice🤗! Looking forward to trying out more of your recipes! Thank you much! Merry Christmas 🎄 in advance!:)
That’s so great to hear Tek! Thanks for letting me know – and Merry Christmas to you too! N x ❤️
I love meatballs, and I love sweet and sour sauce, so I can’t wait to make these. I’m thinking they will be on the menu for my Christmas eve party. I love Dozer’s robe, but from his expression, I’m not convinced he’s in love with it. The expression on his face is one of long suffering.
Let’s not feel tooooo sorry for him….. he lives a pretty cushy life! 😂
Hi Nagi !!
These look delicious 😍 Can I make them one day in advance and freeze them till the next day? And make the sauce same day?
Mini meatballs are always perfect finger food! I love that you have baked yours. I will definitely be trying this!
Thanks Marcellina! Hope you do try these! N xx
Hi Nagi! I love sweet and sour and these meatballs sound wonderful! My mouth is crying for them as I type!
Hang on – you mean you’ve finished digesting Thanksgiving #1 and #2????
Nagi I just made them but mine was quick, quick version with salad. Oh they were fried. Melb.. Has heat wave 2nd week, nights were just as hot, blast. Yesterday 08 Pm 31C, again DID NOT SLEEP, ITS LIKE HAVING HANGOVER BUT WITHOUT ALCOHOL. 03 more days before change. Dozer looks like Sunshine, gorges! Have good week.
So glad you enjoyed it Vera! It is SO SO HOT HERE TOO!!!!
Love, love, love “Meatball Mania”. But I love the video even more. That background music was perfect. I had visions of you dancing a Bossa Nova as you cooked.
I’ve previously confessed doing the jiggy when something is a hit, and I cannot deny that it may have happened when I was nibbling on these…..
Now a video of that would be something to see! Dozer could man the camera..
Those meatballs look so amazing, they are almost illegal! Just what I am looking for to serve at an all-appetizer party. Now, about your boy, Dozer. He is one of the all-time most photogenic dogs out there. I truly think you should consider making a “Dozer calendar” – instead of “Life of Dozer”, how about if you called it “The Year of Dozer”? I would buy one for sure!
I’m with you on the calendar idea Joan!! She can even do the portraits all by her lonesome….then they’d be done right!
*hint*…Nagy…we need a Dozer fix. 😀
I hear you I hear you, there are plans in the works!!!! You will get your Dozer fix! 😂
Dozer calendar!! 😂 Can you imagine??? Don’t suggest such things, I might actually take it seriously!! 😂
These meatballs look wonderful! I have to try and make some of these. Thanks for the detailed guide.
Thanks Jason! Hope you do try them, they are super tasty!! N xx
What a a good idea. I am looking for finger food ideas for our family Christmas get together. Also have you tried potato flour instead of cornflour/cornstarch for sauces? I find it does a better job of thickening than cornflour/Cornstarch. It is available at Coles and Woolworths.
Would you use the same amount as cornflour Debbie?
I usually do use the same amount but it makes for a thicker sauce. The alternative is to use half the amount of potato flour to corn starch – i.e. where it says 2 tsp cornflour, use 1 tsp potato flour. Experimenting will work out what works you.
Hi Debbie, what a wonderful tip, thank you for that! I will give it a go – I actually have some! N x
I must try some of your delicious meatball recipes Nagi. I make Greek meatballs all the time but I must branch out!!!
Hope you’re well😘
Ooh I remember your feta ones, they looked amazing! Hope you are well too Helen, I want updates! 👶🏻 N x
I can not eat soy. Any suggestions for a substitute?
Hi Virginia! 1 tsp Worcestershire sauce + salt to taste 🙂
Nagi, these little meatballs look so good! Especially with the oodles of super glossy sauce. I ❤️ SAUCE!! May I ask – what is the little portable cooktop thing you are using?
Hi Annie! It’s a portable gas stove, I can’t remember where I got it from but they are quite common here in Australia! They are sold at Asian stores and appliance stores, and actually also those variety stores, Kmart etc. About $20 – $30, and the gas cans are sold at supermarkets (Woolworths, Coles etc). Here’s an amazon link to one that looks like the one I use -> https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/ref=sr_1_3?ie=UTF8&qid=1511948412&sr=8-3&keywords=portable+gas+stove I take it with me when I go camping too. Hope that helps!
No, don’t stop…lol!! I love when you squish meatballs and cakes, and tear open foods to show us their texture. Texture is so much of what makes me wanna eat or make something.
I love the meatball S Q U E E Z E at 0:50 secs in the video! :-9
😂 I feel ridiculous but it gets the point across!!!
Oh, Nagi, I’ve been making meatballs for more years than I care to remember, but I’ve never tried baking them. So THAT”s how yours come out so beautifully round. My pan-fried meat balls always look more like pyramids! Can’t wait to make some your way. Thanks for all your awesome recipes……keep ’em coming!
I hear you Sheila! Actually, I pan fry sometimes, depends on the recipe. Here’s a tip for pan frying – refrigerate the meatballs before cooking. It firms them up and helps hold their shape. Especially soft meat, like chicken, turkey and pork! N xx
Hi Nagi!
I now know why I enjoy your recipe videos ..you have the most incredible assortment of meatballs ..my most favorite food in any style. I love eating sweet and sour meatballs and I have to give you a 👍 for the ease of how to prepare them. .I look forward to your subscription because it includesDOZER..my boy Luca has a coat similar to Dozer’s in black for springtime