These tangy glazed meatballs are a delightful twist on the classic sweet and sour meatballs, perfect for a family dinner or a potluck gathering.
Combine the ground beef, egg, pepper, salt, onion, and breadcrumbs in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small balls and fry them in a pan until browned on all sides.
Ensure the pan is hot before adding the meatballs to achieve a nice sear.
In a saucepan, combine ketchup, soya sauce, brown sugar, vinegar, cornstarch, and water. Cook over medium heat, stirring until the sauce thickens.
Stir constantly to prevent the sauce from clumping or burning.
Place the browned meatballs in a baking dish and pour the sauce over them. Cover and bake at 350°F for 30 minutes.
Covering the dish ensures the meatballs stay moist and absorb the sauce.
Serve the meatballs over rice or noodles, garnished with sesame seeds or chopped green onions.
For a fresh touch, serve with a side of steamed vegetables.
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