Mini meatballs

6 Servings


55 MIN


0-15 mins


40 MIN


300 g

Pork mince

30 g

Soft breadcrumbs


Small red onion finely diced


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


Clove of garlic crushed

2 tsp

Smoked paprika

1 tbsp

Sherry vinegar

1 tbsp

Soy sauce

1 tbsp


1 tbsp

Soft brown sugar


Cocktail sticks


Step 1

Preheat the oven to 190°C/170°C fan.

Step 2

Combine the mince, breadcrumbs, parsley, onion and parmesan in a bowl, adding enough egg to bind together into a firm mixture.

Step 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.

Step 4

Drizzle the meatballs with oil and bake in the oven for 15 minutes or until cooked through and starting to brown, turning halfway.

Step 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.

Step 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.

Step 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.