No party or buffet table is complete without these famous and oh-so-delicious Cocktail Meatballs.
I’ve always thought that a party without cocktail meatballs was missing something. After all, those sweet, savory, tiny meatballs that you picked up with a toothpick are the highlight of any get-together. It almost doesn’t matter what goes into the meat mixture as long as you have chili sauce and grape jelly.
Actually, what you put in the meat does matter, and this recipe provides you with the most flavorful tiny bites you could want. And trust me, after trying one, you’ll want many more. If I could offer you one suggestion, it would be this: Hide some in the kitchen for yourself, especially if you’re busy being a good host. You want to make sure you get a few to eat.
These meatballs gained popularity as a party staple in the 1960s and continued to ride their wave well into the 1970s and beyond. Today, children who grew up eating these meatballs when they were young make them for their families. Generations have grown up enjoying cocktail meatballs in that unbelievably delicious sauce.
Another benefit of this recipe is that you can prepare the meatballs in advance and freeze them for use at any time. It’s the perfect way to make sure you’re always ready for an impromptu party.
Freshly made vs. frozen meatballs
Many people appreciate the convenience of frozen meatballs, and with the numerous types available today, it sometimes makes sense to opt for shortcuts. Of course, there’s nothing like making them from scratch, especially since you can customize them to your liking. For example, I use gluten-free versions of breadcrumbs and Worcestershire sauce in mine. Nondairy milk also works just as well as dairy versions. I also like to reduce the salt and add some smoked paprika, as I love what the spice does to these meatballs. And speaking of spice, feel free to add in a little pepper jelly if you want to add some heat.
You can make your meatballs with ground turkey, chicken, lamb, or pork. I once used frozen turkey meatballs that I had in the freezer, and everyone raved about the dish. Do not give in to the temptation of using a food processor to mix your ground beef. You will wind up with tough, dense meatballs. You can also make these meatballs in the oven or air fryer, which can help reduce fat by dialing down the need for oil. Don’t forget to spray your baking pan or rack with oil spray to prevent sticking, and turn the food frequently to brown on all sides.
How do I store leftovers?
Leftover cocktail meatballs (is there such a thing?) should be cooled to room temperature before refrigerating them in an airtight container for up to 4 days. You can freeze the cooked meatballs, with or without sauce, in freezer-safe containers or zippered bags for up to 3 months. Defrost them overnight in the refrigerator before reheating. You can also freeze leftover sauce separately for future use.
Serving suggestions
Cocktail meatballs are perfect for any buffet table, accompanied by plastic or wooden toothpicks or cocktail picks for serving. Some of my favorite appetizers to serve alongside them include Jalapeño Poppers, Pigs In A Blanket, Chicken Wings, and Smoked Salmon Deviled Eggs. Add this Crab Rangoon Dip, some chips and fresh veggies, and this Cheese Ball and crackers.
You can also serve these meatballs as a main course over Slow-Cooker Rice, Cauliflower Risotto, or Homemade Egg Noodles. Add a side of Roasted Brussels Sprouts And Sweet Potatoes or Sautéed Vegetables for a complete and tasty meal.
Ingredients
- 2 pounds lean ground beef
- 1 cup whole-wheat breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 cup minced onion
- 1/2 cup low-fat milk
- 2 large eggs
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/4 teaspoons Worcestershire sauce
- 1 tablespoon olive oil
- 12 ounces chili sauce
- 10 ounces grape jelly
Instructions
- In a large bowl, mix together the ground beef, breadcrumbs, garlic powder, minced onion, milk, eggs, parsley, salt, pepper, and Worcestershire sauce until just combined.
- Use a cookie scoop or tablespoon to form the mixture into 1 1/2-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 5 minutes until they are lightly browned on all sides.
- In a medium saucepan, combine the chili sauce and grape jelly. Heat over medium heat while stirring until the jelly melts and the sauce begins to simmer. Add the browned meatballs, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Serve warm. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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