Recipe Background
Shot Clock Meatballs are so good, you'll be sitting on the edge of your seat waiting for another round to hit the floor (aka table) running! Score with jammed-packed flavor action as seasoned ground beef heats up the floor with a great pass to a sweet and sour sauce for the appetizer-game-winning shot of flashy flavor. It's an all-out victory with Shot Clock Meatballs — not only is it an amazing appetizer, but it can even work as a full-on meal that everyone will love! Now that's a winner!
Shot Clock Meatballs are so good, you'll be sitting on the edge of your seat waiting for another round to hit the floor (aka table) running! Score with jammed-packed flavor action as seasoned ground beef heats up the floor with a great pass to a sweet and sour sauce for the appetizer-game-winning shot of flashy flavor. It's an all-out victory with Shot Clock Meatballs — not only is it an amazing appetizer, but it can even work as a full-on meal that everyone will love! Now that's a winner!
Ingredients
For the sweet and sour sauce:
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup pineapple juice
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar firmly packed
- 4 tablespoons tomato paste
- 2 tablespoons tamari or soy sauce
- 1 teaspoon garlic powder
For the meatballs:
- 2 pounds ground beef
- 1 cup dry plain breadcrumbs
- 2 large eggs beaten
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons pineapple juice
- 2 teaspoons onion powder
Optional garnishes:
- sesame seeds to taste, toasted
- pineapples to taste, diced
- chives to taste, chopped
Directions
- In a small bowl, add the cornstarch and the water and whisk to combine and completely dissolve.
- In a large cool saucepan, add 1/2 cup of the pineapple juice, the apple cider vinegar, the brown sugar, the tomato paste, the tamari sauce, the garlic powder, and the slurry mixture and whisk until the mixture is completely combined and dissolved.
- Transfer the saucepan to the stovetop set on medium heat and cook, whisking constantly, until the tomato paste is smooth and the sauce is thickened.
- Decrease the heat to low, keeping the sauce warm.
- Move an oven rack to the middle position.
- Preheat the oven to 350 degrees F.
- Grease an 18x26-inch baking sheet.
- In a large bowl, add the ground beef, the breadcrumbs, the beaten eggs, the salt, the black pepper, the remaining pineapple juice, and the onion powder and mix to combine.
- By hand, form the ground beef mixture into about 40 meatballs.
- Bake the meatballs until the beef reaches an internal temperature of 145 degrees F, about 20 minutes.
- Add the meatballs to the warm sauce and toss to coat well.
- Serve the meatballs garnished with the sesame seeds, the pineapples, and the chives.
×