Cocktail Meatballs with Sweet & Sour Dipping Sauce

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.