In a bowl, combine 85% lean ground pork and beef (8 oz each) with 1 medium egg, 1/4 cup breadcrumbs, 2 oz diced onions, 1 tbsp minced garlic, 1/2 tsp pepper, and 1/4 tsp salt.

Divide the mixture into 16 parts and roll them into balls (wet your hands to prevent sticking).

In another bowl, stir together 4 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tbsp soy sauce, 2 tsp brown sugar, 1 tsp paprika, and 1 tsp Worcestershire sauce. Dilute it with 1/2 cup chicken broth, and stir in 1 tbsp cornstarch so it thickens when cooked.

Heat a non-stick skillet over low heat. Once it’s hot enough to sizzle when you sprinkle water on it, sear the meatballs for 10 minutes (5 for each side).

Stir the sauce (the cornstarch will have settled to the bottom) and add it to the skillet to cook for about 3 minutes. Scrape the bottom to release the flavorful bits. Flip the meatballs so each side gets coated in the sauce.

Sprinkle 2 tbsp parsley on top and serve with 3 cups of cooked rice.