Party meatballs with sweet and sour sauce
Prep Time:
20 minutes
Cook Time:
35 minutes
Serving Size:
3 meatballs (70 g)
Snack
These old-fashioned crowd pleaser saucy meatballs are the hit of every party. Better yet, they can be made in advance and kept warm in a slow cooker or hot plate until the party gets started!
Ingredients
Serves: 12
- 2 tsp (10 mL) oil
- ½ cup (125 mL) finely chopped onion
- 2 cloves garlic, minced
- ¼ tsp (1 mL) each salt & pepper
- ½ tsp (2.5 mL) dried thyme
- 1 tsp (5 mL) Worcestershire sauce
- 1 lb/454 g extra lean ground beef
- ¼ cup (60 mL) unseasoned breadcrumbs
- ¼ cup (60 mL) finely chopped fresh parsley
- 1 egg, lightly beaten
- ½ cup (125 mL) orange juice
- 3 Tbsp (45 mL) reduced-sodium soy sauce
- ¼ cup (60 mL) ketchup
- ¼ cup (60 mL) packed brown sugar
- 2 Tbsp (30 mL) balsamic vinegar
- 1 ½ tsp (7.5 mL) cornstarch
Instructions
- Preheat oven to 350°F.
- Heat oil in a small nonstick skillet over medium heat. Add onion, garlic, salt, pepper and thyme. Cook stirring often until softened, about 5 minutes. Stir in Worcestershire sauce.
- Mix beef, breadcrumbs, parsley, and onion mixture. Stir in egg; mix well.
- Form mixture into 36, 1-inch (2.5 cm) balls. Arrange on baking sheet and bake for 25 minutes or until browned and internal temperature of 160°F (71°C) is reached. Transfer to a paper towel-lined plate or cutting board to drain.
- Mix orange juice, soy sauce, ketchup, brown sugar, vinegar and cornstarch in a medium saucepan until smooth. Bring to a boil over medium heat, stirring constantly, until sauce is thick and smooth, about 5 minutes.
- Stir in cooked meatballs; cover and simmer for 5 minutes until heated through. Serve with toothpicks for easy pick up.
Tips
- Allergens: If you avoid soy, you can substitute the soy sauce for reduced sodium beef broth. If you have a fish/shellfish allergy, simply leave the Worcestershire sauce out or add an additional tablespoon of the soy sauce in its place.
- Leftovers: Store leftovers in an airtight container in the refrigerator. Be sure to reheat meatballs to an internal temperature of 160°F (71°C) before eating.
- Cooking know-how: The sweet and sour sauce can be made on its own and is delicious on chicken or pork or drizzle over stir-fried vegetables and rice.
- Meal prep: This meatball recipe can be made ahead and frozen without the sauce. Simply thaw and reheat to an internal temperature of 160°F (71°C) to add to pasta, soups or any other meal ideas.
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 110 | |||
| Fat 4 g | 5 % | ||
| Saturated Fat 1.5 g + Trans Fat 0 g | 8 % | ||
| Cholesterol 50 mg | |||
| Sodium 290 mg | 13 % | ||
| Carbohydrate 11 g | |||
| Fibre 0 g | 0 % | ||
| Sugars 8 g | 8 % | ||
| Protein 10 g | |||
