These meatballs make great appetizers! Perfect for game day, holidays, or even as the main dish for a meal, they are easy to make and taste delicious!
This is a vintage recipe that is a compilation of four different, but similar recipes. I updated the recipe by using crushed Rice Chex mix in place of breadcrumbs. The cereal tastes similar to using panko breadcrumbs because it is more crunchy than traditional breadcrumbs. I actually prefer it to breadcrumbs and it has the side benefit of being gluten-free.
Break the ground sirloin apart into four or five pieces so that it is easier to mix. Then add all of the meatball ingredients into a medium-sized bowl and combine. The easiest and quickest way to combine all the ingredients is to use your hands. Try not to overwork the meat so that it stays tender during cooking.
Roll out 25-30 (1 1/2-inch) balls and place them in a single layer in an 11 x 13-inch baking dish.
In another mixing bowl, whisk together all of the sauce ingredients. I used apple cider vinegar in the sauce recipe, whereas none of the vintage recipes specified what type of vinegar. I also added a little more brown sugar than the recipes specified, as well as some hot sauce, black pepper, and melted butter. I think this sauce combines the best of all the vintage recipes and puts a new spin on it.
Pour the sauce over the prepared meatballs and bake for 30 minutes or until the internal temperature is 160 degrees F. In the vintage recipes, the meatballs were cooked for up to an hour. This is not necessary as long as the internal temperature is high enough to kill any bacteria.
It is good to invest in a meat thermometer. One, it will let you cook by temperature, which keeps you from overcooking food, and two, you will know that your food is cooked to an appropriate temperature to keep it safe. However, if you don’t have a thermometer, you can check the doneness of these meatballs by cutting into one from the center of the baking dish and seeing if it is brown inside.