Let’s be real for a second. Is there anything more universally loved at a party than a platter of cocktail meatballs? They’re the first thing to disappear, every single time.

There’s just something magical about that perfect, bite-sized package of savory goodness, especially when it’s paired with a tangy, sweet, and utterly irresistible dipping sauce. This recipe is about creating that magic in your own kitchen, no fancy skills required.

We’re talking incredibly soft, juicy meatballs that are baked, not fried, for ease and health. And the sauce? It’s a game-changer. Once you try this homemade version, the store-bought stuff will just taste… well, like it came from a store.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to meatball greatness. Here’s everything you’ll need, and a little note on why each one matters.

For the Meatballs:

• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional ones, giving you a fantastically tender texture without making the meatballs dense.

• Onion: Grated onion melts right into the meat mixture, providing moisture and a subtle, sweet flavor that you just don’t get from dried powders.

• Beef Mince & Pork Mince: The dynamic duo! The beef brings a rich, robust flavor, while the pork adds a wonderful fattiness that guarantees a juicy, never-dry result.

• Egg: This is your binder, the glue that holds all these delicious ingredients together in a perfect little ball.

• Garlic Clove: Minced fresh is best. It gives a punch of aroma and flavor that is absolutely essential.

• Worcestershire Sauce: A secret weapon for depth. It adds a complex, savory, umami kick that makes the flavor pop.

• Salt & Black Pepper: The fundamental seasonings that elevate all the other ingredients. Don’t be shy with them.

For the Sweet & Sour Sauce:

• Cornflour/Cornstarch: This is what will transform your liquid ingredients into a glossy, beautifully thick dipping sauce.

• Water: The base of your sauce, helping to create the right consistency.

• Apple Cider Vinegar: Provides the powerful “sour” component with a fruity undertone that’s less harsh than white vinegar.

• Brown Sugar: The “sweet” balance to the vinegar. Its molasses notes add a deeper, more caramel-like sweetness than white sugar.

• Tomato Ketchup: Adds body, a touch of tomato sweetness, and that classic, familiar color we all love.

• Soy Sauce: Don’t worry, this won’t make the sauce taste Asian. It simply provides a salty, savory backbone that makes the sweet and sour elements sing in harmony.

Garnish (optional):

• Finely Chopped Chives: A sprinkle of these at the end adds a lovely pop of color and a mild, fresh oniony flavor that cuts through the richness.

Ingredient Substitutions

Don’t have every single item? No panic. Cooking is about flexibility, and this recipe is forgiving.

Out of panko? Regular breadcrumbs will work in a pinch, though your meatballs might be a tad denser. For the meat, you can use all beef or all pork if that’s what you have, but the blend is highly recommended for the best texture.

If apple cider vinegar isn’t in your pantry, white vinegar or even white wine vinegar can step in. And if you’re out of brown sugar, white sugar mixed with a tiny teaspoon of molasses is a great stand-in.

How to make Cocktail Meatballs with Sweet & Sour Dipping Sauce?

This process is broken down into two simple parts: making the meatballs and whipping up the sauce. You can even do them simultaneously if you’re feeling efficient.

Step 1: Preheat and Prep

Start by getting your oven nice and hot. Preheat it to 220°C / 430°F (or 200°C / 390°F for a fan-forced oven). This high heat will give our meatballs a beautiful, browned exterior.

Step 2: Create the Meatball Base

Grab your box grater and grate that half onion directly into a large mixing bowl. Add the panko breadcrumbs right on top and give them a stir to coat. Let this sit for just a few minutes—this allows the breadcrumbs to soak up the onion juice and become wonderfully soft.

Step 3: Combine the Meat Mixture

Now, add everything else: the beef, pork, egg, minced garlic, Worcestershire sauce, salt, and pepper. Now, get in there with your hands! Mix it all together until it’s just combined. Overmixing can make the meatballs tough, so stop when there are no more streaks of egg or visible breadcrumbs.

Step 4: Shape the Meatballs

Here’s a pro tip from my friend katie: use a tablespoon measure to dollop out all the mixture onto your work surface first. Then, go back and quickly roll each dollop into a neat ball. This assembly-line method is so much faster and ensures they’re all the same size.

Step 5: Bake to Perfection

If you have a wire rack that fits on a baking tray, use it! Spray the rack generously with oil to prevent sticking. Arranging the meatballs on a rack allows hot air to circulate all around them, promoting even browning. Bake for about 25 minutes, or until they’re cooked through and nicely browned.

Step 6: Make the Sauce

While the meatballs are baking, make the magic happen. Simply combine all the sauce ingredients in a small saucepan. Whisk them together to dissolve the cornflour. Place it over medium heat.

Step 7: Thicken the Sauce

Bring the sauce to a gentle simmer, whisking it pretty regularly. Let it bubble away for about 3 minutes. You’ll see it transform from a thin liquid to a glossy, syrupy sauce that beautifully coats the back of a spoon.

Step 8: Combine and Serve

As soon as the meatballs come out of the oven, transfer them to a big bowl. Drizzle over enough of your amazing homemade sauce to coat them all nicely. Gently toss them so each one gets glazed. Transfer to a serving platter, garnish with chives, and serve immediately with the extra sauce on the side for dipping. Don’t forget the toothpicks!

Best Time to Serve This Dish

Obviously, these are the undisputed champions of the party appetizer world. Think game-day gatherings, holiday parties, potlucks, or birthday celebrations. They are the ultimate crowd-pleaser.

But let’s break the rules for a second. Who says you can’t have these for dinner? Serve them over a bed of fluffy rice or buttery mashed potatoes with a side of steamed greens, and you have a comfort food meal that everyone at the table will adore.

Tips

• A few little secrets can take your meatballs from great to absolutely legendary. Here’s what you need to know.
• For the softest texture, handle the meat mixture as little as possible. Just mix until combined. Overworking it is the enemy of tenderness.
• If you’re using a baking tray without a rack, that’s okay! Just be sure to turn the meatballs halfway through the cooking time so they brown evenly on all sides.
• Want to test for seasoning? Cook a tiny piece of the meat mixture in a pan, taste it, and adjust the salt and pepper in the rest of the batch before you roll all the balls. It’s a foolproof way to ensure they’re perfectly seasoned.

How to Store and Reheat

The beauty of these meatballs is that they are fantastic make-ahead candidates. They reheat like a dream, making party planning a total breeze.

Let both the cooked meatballs and the sauce cool completely before storing. Keep them in separate airtight containers in the fridge for up to 3 days. You can also freeze the un-sauced meatballs for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, simply place the meatballs in a microwave-safe dish, cover loosely, and heat in 30-second bursts until hot and soft again. You can also warm them in a saucepan with a splash of water or a bit of extra sauce over low heat, stirring gently.

Flavor Variations

Once you’ve mastered the classic, feel free to get creative and make this recipe your own. The basic formula is your playground.

For a little heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce. For a more herbal note, mix a tablespoon of finely chopped parsley or basil right into the meatball mixture.

You could even swap the sauce entirely! A creamy honey mustard dip or a spicy buffalo sauce would be incredible here. The world of meatball flavors is your oyster.

So there you have it. The ultimate guide to creating cocktail meatballs that will have your friends and family begging for the recipe. They’re fun to make, even more fun to eat, and guaranteed to make any occasion feel a little more special.

Print Recipe

Cocktail Meatballs Recipe with Sweet & Sour Dipping Sauce

Author: katie Smith Cooking Method: Skillet Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 6 Estimated Cost: $ 7.00 Calories: 180

Best Season: Fall, Winter, holiday

Description

These irresistible Cocktail Meatballs are smothered in a vibrant, tangy-sweet sauce and are the ultimate party appetizer! Made with a simple blend of ground beef and pork, breadcrumbs, and seasonings, these tender meatballs are baked to perfection and then simmered in a homemade sweet and sour sauce. They're always the first to disappear at any gathering!

Ingredients

Servings

Meatballs

• ¾ cup panko breadcrumbs (or regular breadcrumbs)
• ¼ cup milk
• 1 lb ground beef (80/20 blend recommended)
• ½ lb ground pork (or substitute with more beef)
• 1 large egg (beaten)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper

Sweet & Sour Sauce

• 1 cup ketchup
• ½ cup brown sugar (packed)
• ¼ cup apple cider vinegar (or white vinegar)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Dijon mustard (or yellow mustard)
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cayenne pepper (optional, for heat)

For Serving

• toothpicks or small skewers
• finely chopped chives (optional, for garnish)

Instructions

Make the Meatballs

1. Soak Breadcrumbs

   In a small bowl, combine the panko breadcrumbs and milk. Let them soak for 5 minutes to form a paste.
   Mark as complete

2. Mix Meatball Ingredients

   In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, soy sauce, oregano, garlic powder, onion powder, and black pepper.
   Use your hands to mix gently until just combined. Do not overmix.
   Mark as complete

3. Form Meatballs

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll the mixture into 1-inch meatballs (about 36-40) and place them on the prepared baking sheet, spacing them slightly apart.
   Mark as complete

4. Bake

   Bake the meatballs for 15-20 minutes, or until they are cooked through and browned on the outside.
   Mark as complete

Make the Sauce and Finish

1. Prepare the Sauce

   While the meatballs are baking, make the sauce. In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, and cayenne pepper (if using). Stir well.
   Mark as complete

2. Simmer the Sauce

   Bring the sauce to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
   Mark as complete

3. Combine Meatballs and Sauce

   Once the meatballs are done, add them to the sauce. Gently stir to coat them completely. Simmer for an additional 5 minutes to let the flavors meld.
   Mark as complete

4. Serve

   Transfer the meatballs and sauce to a serving dish. Garnish with chopped chives if desired. Serve warm with toothpicks.
   These can also be kept warm in a slow cooker on low for several hours.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 6 meatballs with sauce

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 3.5gg18%

Trans Fat 0.5gg

Cholesterol 45mgmg15%

Sodium 520mgmg22%

Potassium 290mgmg9%

Total Carbohydrate 14gg5%

Dietary Fiber 0.5gg2%

Sugars 11gg

Protein 11gg22%

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Calcium 30mg mg

Iron 1.8mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: You can prepare the meatballs and sauce up to 3 days in advance. Store them separately in the fridge. Reheat and combine before serving.
• Freeze: Freeze cooked meatballs (without sauce) for up to 3 months. Thaw in the fridge before adding to the sauce. The sauce also freezes well.
• Slow cooker option: After baking, place meatballs in a slow cooker, pour the sauce over them, and cook on low for 2-4 hours.
• Gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Variations: Substitute the ground pork with ground chicken or turkey for a lighter version. Add 1/4 cup of grated Parmesan to the meatball mixture for extra flavor.
• Serving ideas: Perfect for game days, holidays, or potlucks. Serve with rice or mashed potatoes for a main course.

Keywords: cocktail meatballs, sweet and sour meatballs, party appetizers, easy appetizer, slow cooker meatballs, game day food, holiday appetizers, homemade meatballs