Prep
0-15 mins
Cook
40 MIN
Ingredients
300 g
Pork mince
30 g
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
Instructions
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.