Mini Meatballs

Mini Meatballs
 Mini Meatballs
SERVES 4-6
PREP TIME
15 minutes
COOKING TIME
35-40 minutes
These sticky, mini meatballs are the perfect balance between sweet and savoury.
INGREDIENTS
METHOD
INGREDIENTS

300g pork mince

30g soft breadcrumbs

1 small red onion finely diced

1 medium egg lightly beaten

2 tbsp grated parmesan

Sunflower oil for cooking

1 tbsp chopped parsley plus extra to serve

5 tbsp Heinz Tomato Ketchup

1 clove of garlic crushed

2 tsp smoked paprika

1 tbsp sherry vinegar

1 tbsp soy sauce

1 tbsp butter

1 tbsp soft brown sugar

24 cocktail sticks

These sticky, mini meatballs are the perfect balance between sweet and savoury.
METHOD
1.

Preheat the oven to 190C/170C fan.

2.
Combine the mince, breadcrumbs, parsley, onion and parmesan in a bowl, adding enough egg to bind together into a firm mixture.
3.
Wet your hands and roll heaped tablespoons of the mixture into 24 balls, placing the meatballs onto a lined baking sheet as you go.
4.
Drizzle the meatballs with oil and bake in the oven for 15 minutes or until cooked through and starting to brown, turning halfway.
5.
While the meatballs are cooking, make the glaze. Add all the ingredients to a small pan, bring to a simmer and stir regularly. Cook for about 5 minutes, until the mixture starts to thicken and becomes glossy.
6.
Pour half of the glaze over the meatballs and roll them around to ensure an even coat, then return them to the oven for 5 minutes.
7.
When ready to serve poke a cocktail stick in each meatball, transferring to a serving dish as you go, sprinkle with parsley and serve alongside the remaining ketchup glaze.