These meatballs are a holiday must-make appetizer for me! They are so addictive, glazed with a mix of sweet and tangy sauce. For the ground meat I recommend a mix of beef and pork for maximum flavour, but for a lighter version using ground turkey or chicken works too. The meatballs and sauce can be prepared a day in advance. Simply air fry the meatballs and reheat the sauce just before serving. Watch as they rapidly disappear when your guests arrive!
For the meatballs
For the sweet and sour sauce
In a large mixing bowl add the ground meat, egg, panko, onion, garlic, salt, pepper and nutmeg.
Using your hands, mix until well blended. Do not over mix or the meat will become tough.
Evenly divide and shape mixture into 24 meatballs. Use a small ice cream scoop for consistent sizing.
Chill in the refrigerator for 30 minutes. Working in batches (depending on the size of your air fryer) transfer the meatballs in a single layer to the air fryer and cook at 400°F until cooked throughout, about 10 to 12 minutes.
As the meatballs cook, prepare the sauce. To a saucepan over medium heat whisk together the jam, vinegar, garlic, chili paste, mustard, soy sauce, salt and pepper. Bring to a gentle simmer and cook until the mixture begins to cook down, about 5 minutes.
In a small mixing bowl whisk together the water and cornstarch to create a slurry. Add mixture to the pan and whisk until sauce begins to thicken, about 2 minutes.
Coat meatballs in the sauce.
Transfer to a plate and serve immediately.