How to Make Sweet and Sour Meatballs with Byron Talbott (THE DISH)

Looking for a scrumptious recipe for sweet and sour meatballs? We've finally found one! Check out this delicious recipe below!



1/2 lb ground pork

1 cup fresh bread crumbs

2 egg yolks

1 tbsp chopped parsley, thyme, and chives

1 tbsp minced garlic

1 tbsp corn starch

3 tbsp brown sugar

1/2 cup beef stock

1/4 cup rice wine vinegar

2-3 tbsp soy sauce


1. In a large mixing bowl add the ground pork, bread crumbs, parsley, thyme, chives, minced garlic, and season with salt & pepper then lightly mix all of the ingredients just until they're combined.. Over-mixing can lead to a tough meatball, so try not to continue mixing once everything has come together.

2. Once the meat is thoroughly seasoned it’s time to portion and roll the meatballs out. Since these are going to be for appetizers it's a good idea to keep them within the bite size realm, so try to keep the meatballs no bigger than the center of your palm. After you’re done rolling out all of the meatballs place them into a large nonstick sauté pan and into a 400f+ oven for 15 minutes.

3. When the meatballs are a dark golden brown (maybe even a little charred on top) pull them out of the oven and onto a stove top that's on medium heat. Add the beef stock, brown sugar, rice wine vinegar, soy sauce, and corn starch to a small bowl and whisk together then add it to the meatballs and reduce for 5 minutes until it has thickened and glazed the meatballs. Take the meatballs out of the sauce pan and onto a large serving tray, pour the glaze over the top, garnish with fresh chives and skewer each meatball with a toothpick.



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