Wash the minced meat in a sieve, drain and marinate with salt, pepper and dried parsley.
Mix in the breadcrumbs and add the beaten egg, one tablespoon at a time, until the mixture resembles dough and is not sticky. Add plain flour or breadcrumbs to reduce stickiness.
Set aside the meat mixture for at least 1 hour.
Shape into small round balls and set aside.
Heat the pan with butter and oil, and until the oil bubbles lightly, add meatballs one at a time and brown them on medium flame.
Remove the meatballs and drain them on kitchen napkins.
You can opt to bake the meatballs in the oven too. Brush a mixture of oil and melted butter on the meatballs and bake at 200°C for 20 minutes or until golden brown.
To make the sticky red sauce, add ketchup and sugar to a small saucepan and bring to a boil on low fire.
Stir in corn flour mixture until it thickens and becomes sticky.
Add meatballs to sauce and coat liberally.
Notes
You can shape the meatballs into patties for a faster cooking time.
Alternatively, meatballs can be deep-fried.
You can freeze the meatballs for up to 2 months.
The sourness of different brands of ketchup varies; do adjust sugar amounts according to taste and preference.