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Recipes
Cocktail Meatballs
Recipe

17 INGREDIENTS • 10 STEPS • 40MINS

Cocktail Meatballs

4.8
4 ratings
Throw away those old kitschy cocktail meatball recipes that call for grape jelly and frozen meatballs — these are easy-to-make and so much better. You’ll love that the meatballs are baked, not fried, and the sweet and tangy sauce is ready in under 15 minutes.
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Throw away those old kitschy cocktail meatball recipes that call for grape jelly and frozen meatballs — these are easy-to-make and so much better. You’ll love that the meatballs are baked, not fried, and the sweet and tangy sauce is ready in under 15 minutes.
40MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
8
us / metric
Egg
1
Large Egg
Heavy Cream
4 Tbsp
Heavy Cream
or Milk
White Sandwich Bread
3/4 cup
White Sandwich Bread, cubed
Garlic
2 cloves
Garlic, minced
Ground Allspice
as needed
Salt
1 tsp
Baking Powder
1 tsp
Baking Powder
85/15 Lean Ground Beef
8 oz
85/15 Lean Ground Beef
Ketchup
1/2 cup
Dark Brown Sugar
1/2 cup
Dark Brown Sugar
Water
2 Tbsp
Water
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Shallot
1 Tbsp
Shallot, grated
Fresh Parsley
to taste
Fresh Parsley, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
254
Fat
13.5 g
Protein
11.6 g
Carbs
21.8 g
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Cocktail Meatballs
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
step 3
Whisk the Egg (1) and Heavy Cream (4 Tbsp) together in a medium bowl. Stir in the White Sandwich Bread (3/4 cup) and mash until no large bread chunks remain. Set aside.
step 3 Whisk the Egg (1) and Heavy Cream (4 Tbsp) together in a medium bowl. Stir in the White Sandwich Bread (3/4 cup) and mash until no large bread chunks remain. Set aside.
step 4
In a stand mixer fitted with the paddle attachment, beat the Ground Pork (8 oz), Garlic (1 clove), Ground Allspice (as needed), Ground Black Pepper (as needed), Salt (1 tsp), and Baking Powder (1 tsp) on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.
step 4 In a stand mixer fitted with the paddle attachment, beat the Ground Pork (8 oz), Garlic (1 clove), Ground Allspice (as needed), Ground Black Pepper (as needed), Salt (1 tsp), and Baking Powder (1 tsp) on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.
step 5
Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary.
step 5 Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary.
step 6
Add the 85/15 Lean Ground Beef (8 oz) and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
step 6 Add the 85/15 Lean Ground Beef (8 oz) and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
step 7
Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
step 7 Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
step 8
Meanwhile, in a large sauté pan, mix together Ketchup (1/2 cup), Dark Brown Sugar (1/2 cup), Water (2 Tbsp), Apple Cider Vinegar (4 tsp), Worcestershire Sauce (2 tsp), Shallot (1 Tbsp), Garlic (1 clove), Ground Black Pepper (as needed), and Salt (as needed) for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
step 8 Meanwhile, in a large sauté pan, mix together Ketchup (1/2 cup), Dark Brown Sugar (1/2 cup), Water (2 Tbsp), Apple Cider Vinegar (4 tsp), Worcestershire Sauce (2 tsp), Shallot (1 Tbsp), Garlic (1 clove), Ground Black Pepper (as needed), and Salt (as needed) for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
step 9
Add the baked meatballs to the sauce and stir to coat evenly.
step 9 Add the baked meatballs to the sauce and stir to coat evenly.
step 10
Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with Fresh Parsley (to taste), if desired. Serve warm and enjoy!
step 10 Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with Fresh Parsley (to taste), if desired. Serve warm and enjoy!
Tags
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Appetizers
American
4th of July
Lunch
Snack
Shellfish-Free
Kid-Friendly
Game Day
Side Dish
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