Party meatballs with sweet and sour sauce

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

1. Preheat oven to 350°F. 
2. 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.  
3. Mix beef, breadcrumbs, parsley, and onion mixture. Stir in egg; mix well.  
4. 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. 
5. 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. 
6. Stir in cooked meatballs; cover and simmer for 5 minutes until heated through. Serve with toothpicks for easy pick up. 

• 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. 

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