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Cocktail Meatballs

  • Prep Time: 20 Min
  • Cook Time: 1 Hour
  • Servings: 10
  • Recipe Views: 115 Views

Recipe Description: Cocktail meatballs are considered an appetizer, but they’re filling enough that you don’t have to put too much consideration into your main dish. You can make them in the oven, keep them warm on the stove and they cook extremely well in a crock pot. This is a great way to keep them warm during an event.

Ingredients

Directions

Preheat your oven to 375 degrees.

Step 1

Ground Beef: Add one pound of 80% ground beef into a large mixing bowl. This is the base for your meatballs.

Step 2

Egg: Add one egg into the ground beef.

Step 3

Breadcrumbs: Measure the breadcrumbs out into the ground beef mixture.

Step 4

Onion: Chop the onion very finely and add it into the ground beef mixture.

Step 5

Salt and pepper: Add a little salt and pepper to the meatball mixture.

Step 6

Mix the meat mixture thoroughly with your hands. You will want to form a series of meatballs that are all the same size. Place on the side until they are all formed, and you have the sauce ready to cook.

Step 7

Cranberry sauce: Empty the cranberry sauce into a saucepan or pot. Place on low heat.

Step 8

Chili sauce: Add the chili sauce to the cranberry sauce.

Step 9

Brown sugar: Add the brown sugar to the pot with the cranberry and chili sauce. Mix thoroughly and let warm.

Step 10

Place the meatballs into the pot as spaced out as possible. Let them lightly simmer for approximately one hour, or until they are cooked all the way through. During the cooking process, rotate the meatballs to ensure that they are cooking evenly. Each meatball should cook submerged in the sauce that you’ve made.

Serving Suggestions

Serve each meatball with a healthy serving of sauce on it. You can use individual appetizer serving spoons if you are hosting an event, or you can make smaller meatballs and serve them with toothpicks. You're in control of the serving size of the meatballs.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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