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Sweet & Tangy Meatballs

Sweet & Tangy Meatballs

Tender baked beef meatballs tossed in a glossy sweet-and-tangy sauce made with ketchup, brown sugar, and apple cider vinegar. Perfect as a party appetizer or an easy weeknight dinner over rice or mashed potatoes.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb ground beef 85% lean
  • 0.75 cup panko breadcrumbs
  • 0.5 cup milk any milk
  • 1 large egg
  • 0.5 cup yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for searing
  • 1 cup ketchup
  • 0.5 cup brown sugar packed
  • 0.25 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 0.25 teaspoon crushed red pepper flakes optional
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly coat the rack with cooking spray.
  • In a bowl, stir together panko breadcrumbs and milk. Let sit 5 minutes to hydrate.
  • In a large bowl, combine ground beef, egg, onion, garlic, kosher salt, and black pepper. Add the soaked breadcrumbs and gently mix just until combined.
  • Shape the mixture into meatballs about 1.5 inches wide (roughly 24 meatballs). Place on the prepared rack.
  • Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches for 2 to 3 minutes, turning to brown on multiple sides. Return seared meatballs to the rack.
  • Bake meatballs for 12 to 15 minutes, or until cooked through and an instant-read thermometer reads 165°F.
  • Meanwhile, make the sauce: In a saucepan over medium heat, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and red pepper flakes. Simmer for 3 to 4 minutes until glossy and slightly thickened.
  • Transfer baked meatballs to the saucepan and toss to coat. Simmer 2 to 3 minutes so the sauce clings well.
  • Garnish with chopped parsley and serve warm as an appetizer or over rice or mashed potatoes.

Notes

Make-ahead: Form meatballs up to 24 hours in advance and refrigerate. To freeze, bake fully, cool, and freeze in sauce for up to 2 months. Reheat covered at 325°F until hot. Adjust sweetness or tang by tweaking brown sugar and vinegar to taste.