Cocktail meatballs

Cocktail meatballs


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About this recipe: Be sure to supply cocktail forks or toothpicks and napkins when you serve these herbed meatballs with their sweet-and-sour sauce.

Lynn Cole

Serves: 18 

  • For the Meatballs
  • 400 g lean minced beef
  • 1/2 cup (125g) soft breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup grated carrot
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons (30ml) milk
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • Pinch of ground sage
  • Pinch of freshly ground black pepper
  • 1 egg, lightly beaten
  • For the Sauce
  • 1/2 cup (125ml) apple juice
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 cup (60ml) red wine vinegar or cider vinegar
  • 4 teaspoons cornflour
  • 1 tablespoon (15ml) soya sauce
  • 1 clove garlic, peeled and crushed

Prep:20min  ›  Cook:23min  ›  Ready in:43min 

  1. Preheat the oven to 180°C. To prepare the meatballs, mix the beef in a large bowl with the breadcrumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper and lightly beaten egg. Shape the mixture into a 2.5-cm-thick rectangle and cut into 18 pieces. Roll each piece into a ball. Place the meatballs in a large baking pan and bake for 15–20 minutes, or until the meatballs are no longer pink. Drain on paper towels.
  2. Meanwhile, prepare the sauce. Whisk the apple juice, brown sugar, vinegar, cornflour, soya sauce and garlic together in a medium saucepan. Bring to the boil, stirring frequently, and cook for 2 minutes, or until thickened. Stir the meatballs into the sauce and simmer for 3 minutes, or until heated through.
  3. To serve, place the meatballs in a small chafing dish or shallow serving dish and provide cocktail forks or toothpicks.

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