These are small, pan-fried beef and pork meatballs coated in a sticky ketchup-based sauce that thickens with cornflour. The beef-pork mix gives you more protein per ball than an all-beef version, and the sauce comes together in under five minutes. Thirty meatballs from half a pound of meat makes this one of the more efficient weeknight proteins you can put on the table.
Why this recipe works
Two things actually matter here. First, resting the seasoned meat mixture for at least an hour lets the salt draw moisture through the proteins, which tightens the bind so the meatballs hold their shape in the pan without needing a lot of egg. Second, the cornflour slurry in the sauce is doing real work: it gives the ketchup enough body to cling to each meatball rather than pooling at the bottom of the bowl. Get the slurry ratio right — cornflour fully dissolved before it hits the hot pan — and the sauce coats evenly every time.
Mistakes to avoid
- Skipping the meat rinse and not draining properly: Excess moisture in the mix makes it hard to roll tight balls and causes splattering in the pan. Press the meat in the sieve and pat it with paper towels before seasoning.
- Rolling balls that are too large: Bigger meatballs take longer to cook through, and the outside browns before the center hits the safe internal temperature of 160°F (71°C) for this beef-pork mix. Keep them small — roughly the size of a large marble.
- Overcrowding the pan: Too many meatballs at once drops the pan temperature and steams instead of browns. Work in batches with space between each ball.
- Adding the cornflour slurry to a dry pan: The ketchup and sugar need to come to a gentle boil first. Add the slurry too early and it clumps; add it to a simmering base and stir constantly for a smooth sauce.
- Skipping the thermometer: Color alone is not reliable for a mixed beef-pork meatball. Use an instant-read thermometer and pull them at 160°F (71°C). Skip the garnish — not worth the extra dish.
Leftovers and meal prep
Cooked meatballs keep in an airtight container in the fridge for up to three days. Store the sauce separately if you can — meatballs sitting in sauce overnight go soft. To reheat, warm them in a dry skillet over medium heat for a few minutes, then add the sauce at the end. For longer storage, freeze cooked meatballs in a single layer on a tray first, then transfer to a bag; they keep well for up to two months and reheat straight from frozen in a 180°C (350°F) oven for about 15 minutes. A batch of 30 meatballs pairs well with rice or noodles across multiple meals, which makes the prep time genuinely worthwhile — you are essentially cooking protein for three or four lunches in one session.
Monkey Meatballs in Sweet Sticky Sauce
Equipment
Ingredients
For the Meatballs
¼ pound ground beef (minced beef) - minced beef, about 115g
¼ pound ground pork - minced pork, about 115g
2 tablespoons yellow onion - finely chopped, about 20g
2 tablespoons breadcrumbs
1 medium egg - beaten- ¼ teaspoon fine sea salt - or to taste
¼ teaspoon ground black pepper - or to taste
½ teaspoon dried parsley
1 teaspoon butter - 5g
2 tablespoons vegetable oil - 30ml- 3 tablespoons plain flour - optional, to reduce stickiness if needed
For the Sticky Red Sauce (Coats 10 Meatballs)
5 tablespoons ketchup - tomato sauce in Australia and UK
1 teaspoon sugar - white sugar
1 tablespoon cornflour - 9g, dissolved in 1/2 cup (120ml) cold water
Instructions
Make the Meatballs
- Place the ground beef and pork in a medium mixing bowl. Season with salt, pepper, and dried parsley, then mix gently with your hands until evenly combined.1/4 pound ground beef (minced beef), 1/4 pound ground pork, 1/4 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried parsley
- Add the breadcrumbs and finely chopped onion to the meat. Add the beaten egg one tablespoon at a time, mixing until the mixture holds together and is not overly sticky. If it feels too wet, add a teaspoon of plain flour or extra breadcrumbs until you can shape it easily.2 tablespoons yellow onion, 2 tablespoons breadcrumbs, 1 medium egg, 3 tablespoons plain flour
- Set aside the meat mixture for at least 1 hour.
- Shape into small round balls (about 8g each) and set aside.
- Heat a 10-inch non-stick skillet over medium heat. Add the butter and vegetable oil. When the butter has melted and the oil shimmers lightly, add the meatballs in a single layer, leaving space between each one. Brown on all sides, turning gently every 2-3 minutes, for about 8-10 minutes total until cooked through to 160°F / 71°C internally.1 teaspoon butter, 2 tablespoons vegetable oil
- Remove the meatballs with a slotted spoon and drain on a plate lined with paper towels.
- Alternatively, to bake: preheat your oven to 200°C / 400°F (180°C fan-forced). Place shaped meatballs on a lined baking tray, brush with a mixture of melted butter and oil, and bake for 15-20 minutes until golden brown and cooked through to 160°F / 71°C.1 teaspoon butter, 2 tablespoons vegetable oil
Make the Sticky Red Sauce
- To make the sticky red sauce, add the ketchup and sugar to a small saucepan over low heat. Stir and bring to a gentle simmer.5 tablespoons ketchup, 1 teaspoon sugar
- Give the cornflour slurry a quick stir (it settles fast), then pour it into the saucepan while stirring continuously. Cook for 1-2 minutes until the sauce thickens and turns glossy.1 tablespoon cornflour
- Add 10 meatballs at a time to the sauce and toss gently until each one is evenly coated. Repeat with remaining meatballs, making a fresh batch of sauce for each set of 10.
Notes
Nutrition
FAQ
Can I use all beef instead of the beef-pork mix?
Yes, but the meatballs will be slightly firmer and less juicy. Pork has a higher fat content than lean beef, and that fat is what keeps the interior tender after pan-frying. If you go all-beef, choose an 80/20 blend rather than extra-lean to compensate.
How do I know the meatballs are fully cooked through?
Use an instant-read thermometer and check the center — you need 160°F (71°C) for this beef-pork combination. Cutting one open and checking for no pink is a rough guide, but a thermometer is more reliable, especially with small meatballs where the margin is narrow.
What can I serve with these to make a complete meal?
Steamed rice is the most straightforward option and soaks up the sauce well. A side of steamed broccoli or edamame adds fiber and rounds out the protein without any extra cooking time.
The sauce is too thin — what went wrong?
The cornflour was likely not fully dissolved before being added, or the sauce was not at a steady simmer when the slurry went in. Fix it by mixing a small extra amount of cornflour with cold water and stirring it in gradually over low heat until the sauce tightens.
Can I bake all 30 meatballs at once instead of pan-frying in batches?
Yes, and it is actually more practical for a full batch. Arrange them in a single layer on a lined baking tray, brush with the oil-butter mixture, and bake at 200°C (400°F) for 20 minutes. Check that the internal temperature reaches 160°F (71°C) before pulling them out.
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- Savory Pork Noodle Stir-Fry
- Olive Beef Polpette Perfection
- Sweet Savory Scotch Eggs
- Japanese Pork Lettuce Cups
