These Baked Beef Meatballs with Sweet and Tangy Glaze are tender, juicy, and full of flavor — made from fresh beef mince, breadcrumbs, Parmesan, and garlic, then coated in a glossy homemade sauce with soy, vinegar, and brown sugar. A perfect appetizer or party bite that’s irresistibly delicious and easy to make at home.
Baked Beef Meatballs with Sweet and Tangy Glaze
Course: MainCuisine: EuropeanDifficulty: Medium6
servings10
minutes20
minutes210
kcal30
minutesThese Baked Beef Meatballs are a perfect combination of tenderness and rich flavor, baked to perfection and finished with a shiny, sweet-and-tangy glaze. Whether you serve them as a party appetizer or part of a family dinner, these small bites will win everyone’s heart. The secret lies in the balance of textures — juicy meatballs coated with a homemade sauce that’s slightly sweet, a bit sour, and perfectly sticky.
Kitchen Tools Used
Mixing bowl • Baking tray • Parchment paper • Pastry brush • Saucepan • Wooden spoon • Small whisk
Ingredients
- Meatballs
500 g fresh ground beef
50 g breadcrumbs
25 g grated Parmesan cheese
1 egg
1 clove garlic, pressed
1 tbsp chopped parsley
1 tbsp vegetable oil (for greasing the parchment)
Salt and freshly ground black pepper, to taste
- Glaze
3 tbsp vinegar
3 tbsp vinegar
2 tbsp cornstarch (dissolved in 2 tbsp cold water)
½ cup brown sugar
3 tbsp ketchup
Directions
- Preparation
Place the ground beef in a large mixing bowl. Add breadcrumbs, pressed garlic, grated Parmesan, and the egg. Mix gently with your hands until all the ingredients are evenly incorporated. Sprinkle in chopped parsley, salt, and freshly ground black pepper. Continue mixing until the meat mixture feels smooth but not overly compacted.
- Cooking
Line a baking tray with parchment paper and lightly brush it with oil. Shape small meatballs, roughly the size of a ping-pong ball — about 32 pieces. Arrange them evenly on the prepared tray. Preheat the oven to 180°C (350°F) and bake the meatballs for about 15 minutes, or until golden brown and cooked through.
- Finishing Touches
While the meatballs are baking, prepare the glaze. In a small saucepan over medium heat, combine vinegar, soy sauce, and the cornstarch mixture. Stir continuously until it starts to thicken slightly, then add brown sugar and ketchup. Keep stirring until the sugar has fully dissolved and the sauce becomes glossy and smooth. This will take around 15 minutes. - Serving
Once baked, remove the meatballs and let them cool slightly. Use cocktail sticks to arrange them neatly on a serving plate and drizzle generously with the warm glaze. Serve immediately as an appetizer or alongside steamed rice or salad.
Recipe Video
Notes
- ✅ Do:
✅ Use freshly ground beef for the best flavor.
✅ Let the meatballs rest a few minutes after baking.
✅ Taste your sauce before serving — adjust sweetness or saltiness.
❌ Don’t:
❌ Skip the breadcrumbs — they help keep the texture light.
❌ Bake at too high a temperature — they’ll dry out quickly.
❌ Pour cold sauce directly on the meatballs — it should be warm and glossy. - ❓ FAQ
Q: Can I make these meatballs ahead of time?
A: Yes! You can shape them and refrigerate for up to 24 hours before baking.
Q: Can I freeze the cooked meatballs?
A: Absolutely. Let them cool, then freeze in an airtight container for up to 2 months.
Q: Can I use another meat instead of beef?
A: Yes, ground chicken or turkey also work well, but reduce the baking time slightly.
Q: Can I air-fry instead of baking?
A: Yes, cook them at 180°C for about 10–12 minutes, shaking halfway through.
