Cocktail Meatballs
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Toss that retro recipe that calls for grape jelly and chili sauce—these homemade cocktail meatballs are so much better.
Cocktail meatballs were a popular appetizer in the 1960s and 1970s. My mother and grandmother used to make them from a well-known recipe that called for frozen meatballs, grape jelly, and Heinz chili sauce. It seemed like everyone made them that way back then! This recipe offers a modern twist on the classic dish by using homemade meatballs and a sweet and tangy sauce that can be prepared in just 15 minutes. The meatballs are not only delicious as an appetizer, but they can also be served over rice for a satisfying dinner. Plus, kids love them! Using an electric mixer to make the meatballs results in a tender texture with a satisfying snap, perfect for spearing with toothpicks. That said, if you don’t have an electric mixer, it’s fine to mix the meatballs by hand.
There are many delicious meatball recipes that can be served as appetizers, including Swedish meatballs, chicken meatballs, and Vietnamese-style meatballs. Simply make them bite-sized and offer toothpicks for easy nibbling.
Table of Contents
“Oh man, these are incredible! Simple and easy to make and the flavor is amazing! Will absolutely be making these again.”
What You’ll Need To Make Cocktail Meatballs
- Eggs: Bind the meatballs together, ensuring they hold their shape while staying tender.
- Heavy Cream Or Milk: Adds moisture and helps create a soft texture for the meatballs.
- White Sandwich Bread: Combined with the cream or milk, it prevents the meat from becoming dense by adding softness.
- Ground Pork: Adds richness and flavor to the meat mixture, balancing with the beef.
- Salt And Pepper: Enhance the overall flavor of both the meatballs and sauce, providing essential seasoning.
- Shallot And Garlic: Bring aromatic, savory depth to the meatballs and sauce, complementing the other ingredients.
- Baking Powder: Helps keep the meatballs light and airy.
- Ground Beef: Adds structure and heartiness, complementing the pork for a balanced meatball texture.For The Sauce
- Ketchup: Serves as the base of the sauce, offering sweetness and tanginess.
- Dark Brown Sugar: Adds depth and caramelized sweetness, balancing the tartness of the vinegar.
- Cider Vinegar: Adds brightness and a slight tang, balancing the sweetness.
- Worcestershire Sauce: Infuses the sauce with a savory umami flavor, enhancing the overall richness.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the eggs, cream, and bread cubes in a small bowl.
Mash with a fork until the bread is mostly dissolved.
Combine the ground pork, garlic, baking powder and seasoning in an electric mixer and whip until the mixture is smooth and pale. Add the egg mixture and beat until smooth, then the ground beef.
Mix again until just combined.
Using moistened hands, form the meat mixture into balls and place on a rack over a foil-lined baking sheet. The rack is useful because any fat from the meatballs drips down, but if you don’t have one, don’t worry about it. It’s fine to just place the meatballs directly on the baking sheet.
Bake the meatballs for about 25 minutes, or until cooked through.
Meanwhile, make the sauce by combining the ketchup, brown sugar, cider vinegar, shallot, garlic, Worcestershire sauce, water, salt and pepper in a sauté pan large enough to hold all the meatballs.
Simmer the sauce for about ten minutes, until slightly thickened.
Add the baked meatballs to the sauce and simmer until the meatballs are warmed through.
Transfer to a serving platter, garnish with finely chopped parsley if desired, and spear with pretty toothpicks.
Notes: The technique for mixing the meatball ingredients, for the most part, comes from Cook’s Illustrated. The bamboo forks shown in the photo are available on Amazon.
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Cocktail Meatballs
Toss that retro recipe that calls for grape jelly and chili sauce—these homemade cocktail meatballs are so much better.
Ingredients
- 2 large eggs
- ½ cup heavy cream or milk
- 1½ cups cubed white sandwich bread, crusts removed
- 1 pound ground pork
- 1 large garlic clove, minced
- ¼ teaspoon ground black pepper
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1 pound ground beef (85% lean)
For The Sauce
- 1 cup ketchup
- 1 cup packed dark brown sugar
- ¼ cup water
- 3 tablespoons cider vinegar
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons finely minced shallot, from one shallot
- 2 small cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For Serving
- Finely chopped parsley (optional)
Instructions
- Make the Meatballs: Preheat the oven to 325°F. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof rack over top; spray the rack generously with nonstick cooking spray.
- Whisk the egg and cream together in a medium bowl. Stir in the bread and mash with a fork until the bread is broken down. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. 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. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
- Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky; wet hands help, so keep wetting your hands as you go). Bake for about 25 minutes, until just done. (Note: You'll notice that the rack will leave little marks on the bottom of the meatballs but they will not be too noticeable once the meatballs are covered with sauce.)
- Make the Sauce: Meanwhile, in a large skillet, whisk together the ketchup, brown sugar, water, cider vinegar, Worcestershire sauce, shallot, garlic, salt, and pepper. Bring to a boil, then reduce the heat and simmer until thickened, 10 to 12 minutes.
- Add the baked meatballs to the sauce and simmer until warmed through. Transfer the meatballs to a serving platter, spear with toothpicks, and spoon the sauce over top. Garnish with parsley, if using. Serve warm.
- Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Pair with
Nutrition Information
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- Serving size: 1 meatball
- Calories: 85
- Fat: 5g
- Saturated fat: 2g
- Carbohydrates: 8g
- Sugar: 6g
- Fiber: 0g
- Protein: 4g
- Sodium: 214mg
- Cholesterol: 24mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi. Can you use a slow cooker to keep these warm while serving buffet style?
FYI: I love all your recipes that I’ve tried.
Glad you like the recipes! And, yes, you could keep these warm in a slow cooker for a buffet.
Hi. I don’t have a stand mixer. Can I use my hand mixer instead?
Yep 🙂
Love these meatballs!
Can you serve these as a main dish (Ie for Easter)? And would you have to adjust their size and cooking length?
Hi Sandy, you can definitely serve these as a main dish; no need to make them larger – people will just eat more of them! These would pair nicely with steamed rice and this springy vegetable dish.
Up until this recipe, I’ve loved every one of your dishes Jenn. While the sauce is very good, the meatballs are a bit bland for my taste. Next time I’ll add some pepper and perhaps an herb.
I made these for my book club Christmas party and wow were they a hit! I followed the recipe as written except that I didn’t have a stand mixer. They were absolutely wonderful. The sauce is fantastic. I just love your recipes and am looking forward to my cookbook.
Let me start out by saying that I just love all your recipes. I participated in helping with the cookbook like many others by making your recipes and submitting the questions once completed. These were not on there but I have made these meatballs for so many occasions and I seriously can’t make enough it’s what people love. All your recipes are easy to follow and easy to find the ingredients, which I think any home cook can appreciate. I have made at least a dozen of your recipes, choose this one to review because it’s great whether you are having a party or not.
Hi, this looks like a great recipe but I was wondering why it calls for baking powder.
Thank you
Hi Julie, the baking powder helps to add a little lightness and lift to the meatballs. Hope you enjoy!
can meatball be made in 24 hrs in advance?
Sure, Mary, that will work! Just reheat the meatballs in their sauce on the stovetop over medium heat until hot. It shouldn’t take long since they are small. Enjoy!
What is the equation between 1 meatball and 25 mini meatballs
Am confused on the carb count, which shows 8 carbs per serving, and serving size shows 1 meatball
Does this mean there are 8 carbs in every mini meatball, or a total of 8 carbs for the entire 25 mini meatballs
Hi Martha, sorry for any confusion — there are 8 carbs per mini meatball.
Made these recently for the college national champ games along with a few more snacks. They were excellent. I made a double recipe because that was the quantity of meat I had and hoped they were good. Also made the sauce which was excellent. The sauce is far better than others I tasted. I froze the extras and will make more sauce for Super Bowl. They were such a hit I plan to do this use/freeze double recipe every time.