A delightful twist on classic meatballs with a tangy and sweet glaze.
Combine the ground beef, oregano, egg, minced garlic, finely chopped onion, and Worcestershire sauce in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized balls.
Use a small ice cream scoop for uniform sizes.
Heat oil in a frying pan and cook the meatballs until golden brown on all sides. Drain on paper towels.
Cook in batches to avoid overcrowding the pan.
In a saucepan, sauté the finely chopped onion in a bit of oil until tender.
Cook on medium heat to avoid burning the onion.
Add the ketchup, soy sauce, brown sugar, vinegar, and lemon juice to the saucepan. Simmer for 20 minutes.
Stir occasionally to prevent sticking.
Add the cooked meatballs to the sauce and simmer for 1 hour on medium heat.
Cover the saucepan partially to allow the sauce to thicken.
Serve the meatballs hot with your choice of side dish.
Garnish with chopped parsley for a fresh touch.
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