Cocktail Meatballs

4.5 stars based on 73 votes


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. What’s more, you don’t need to wait for a party or special occasion to make them: they’re delicious over white rice for dinner and kids absolutely love them. 


Begin by combining the egg, cream and bread cubes in a small bowl.


Mash with a fork until the bread is mostly dissolved.


Next, combine the ground pork, garlic, baking powder and spices in an electric mixer and whip until the mixture is smooth and pale. (I know it seems odd to make meatballs in an electric mixer, but the technique makes tender meatballs with a nice snap, which is what we’re going for.)


Add the egg mixture and beat until smooth.


Add the ground beef and mix again until just combined.


Using moistened hands, form the meat mixture into meatballs 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 twenty minutes.


Meanwhile, make the sauce by combining the ketchup, brown sugar, cider vinegar, grated 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 stir to coat evenly.


Transfer to a serving platter, garnish with finely chopped parsley if desired, and spear with pretty toothpicks.


Note: The technique for mixing the meatballs and the meatball ingredients, for the most part, come from Cook’s Illustrated’s Swedish Meatball recipe. 

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Cocktail Meatballs

Servings: About 25 mini meatballs
Total Time: 40 Minutes


  • 1 large egg
  • 1/4 cup heavy cream or milk
  • 3/4 cup cubed white sandwich bread, crusts removed
  • 1/2 pound ground pork
  • 1 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 pound ground beef (85% lean)

For The Sauce

  • 1/2 cup ketchup
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons water
  • 1-1/2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely grated shallot, from one shallot
  • 1 small clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

For Serving

  • Finely chopped parsley, if desired


  1. Preheat the oven to 325. 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.
  2. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, 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.
  4. 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.
  5. Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
  6. Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
  7. 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.
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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, 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.

Reviews & Comments

  • 5 stars

    Great recipe! I’ve served these as appetizers over the holidays, and at Potlucks- they are always a hit wherever I bring them!

    - Holly on August 23, 2018 Reply
  • 1 stars

    I’ve made homemade meatballs numerous times with all being wonderful recipes. This meatball recipe is the worst tasting meatball I’ve ever eaten, way too much pork! VERY GROSS

    - Rosella on May 10, 2018 Reply
    • 2 stars

      Meatballs were ok, but wasted over a gallon of sauce. Threw it away, was just awful. Made almost 400 meatballs for a wedding reception. I’m gonna make the grape jelly and chili sauce recipe instead. Glad I didn’t serve at the wedding. Oh well, I cook from scratch everyday but this just didn’t have a good taste! 4 taste testers. But, meatballs tasted good.

      - Phyllis on May 17, 2018 Reply
  • 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.

    - NSL on May 3, 2018 Reply
    • Glad you like the recipes! And, yes, you could keep these warm in a slow cooker for a buffet.

      - Jenn on May 4, 2018 Reply
  • 5 stars

    Love these meatballs!

    - Natalie on April 11, 2018 Reply
  • Can you serve these as a main dish (Ie for Easter)? And would you have to adjust their size and cooking length?

    - Sandy on March 20, 2018 Reply
    • 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.

      - Jenn on March 20, 2018 Reply
  • 3 stars

    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.

    - Gillian Andries on March 3, 2018 Reply
  • 5 stars

    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.

    - Laurel Crawford on March 1, 2018 Reply
  • 5 stars

    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.

    - Jeanette Colon on March 1, 2018 Reply
  • Hi, this looks like a great recipe but I was wondering why it calls for baking powder.
    Thank you

    - Julie on February 23, 2018 Reply
    • Hi Julie, the baking powder helps to add a little lightness and lift to the meatballs. Hope you enjoy!

      - Jenn on February 23, 2018 Reply
  • can meatball be made in 24 hrs in advance?

    - mary lyons on February 13, 2018 Reply
    • 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!

      - Jenn on February 13, 2018 Reply
  • 4 stars

    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

    - martha on February 4, 2018 Reply
    • Hi Martha, sorry for any confusion — there are 8 carbs per mini meatball.

      - Jenn on February 4, 2018 Reply
  • 5 stars

    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.

    - Annette on February 1, 2018 Reply
  • 5 stars

    I used the sauce recipe for Costco frozen meatballs as an appetizer at a baby shower and these were definitely the star! People were raving about them and I was so glad there were a couple left at the end so I could enjoy some on the couch later that night 😊 I imagine the meatball recipe is equally as tasty, and may have to try them out when I don’t have 8 other dishes to prepare. Thanks!

    - Chantel on January 7, 2018 Reply
  • 3 stars

    The meatballs were really good (Cook’s Illustrated is always good), but the sauce tasted just like a very very basic store bought BBQ sauce. If you’re making this for an event to impress, don’t bother with this sauce and find another one.

    - Amy Graham on December 29, 2017 Reply
  • 5 stars

    They day I was going to serve these meatballs I woke up at 4 a.m. and decided to go ahead and make them in case they didn’t work out. I made a double batch and followed the instructions completely. (I was quite surprised that the pork needed to be beaten until smooth in the Kitchen Aid mixer.) Also, I reheated the meatballs in the sauce prior to serving them. These are the best meatballs I have ever eaten and the guests were saying the same thing. Fabulous recipe!

    - Kathleen on December 28, 2017 Reply
  • Can I make these only with ground beef instead of pork?

    - Edna Persellin on December 27, 2017 Reply
    • Sure, Edna – that’s fine. Enjoy!

      - Jenn on December 28, 2017 Reply
  • 5 stars

    Zingy but not too much, one of the favoritie snacks of the appetizer table. Great recipe, thanks!

    - Liz L on December 26, 2017 Reply
  • 1 stars

    Unfortunately, I did not care for the taste of these.

    - Debi M on December 24, 2017 Reply
  • Do the meatballs and the sauce both freeze well separately?

    - Laurie on December 16, 2017 Reply
    • Yep!

      - Jenn on December 17, 2017 Reply
  • 4 stars

    I would like to reheat the meatballs in the oven, the sauce on top of stove then serve sauce over them on a platter. I’m thinking they will become very strong in the sauce flavor if i reheat all in a pot. the meatballs are scrumptious, thanks for the recipe!!! Hopefully the oven won’t dry out the meatballs? Im diabetic also so try to cut down on the sugar on the holidays so not soaking the meatballs in the sauce will help.

    - Marilyn on December 16, 2017 Reply
    • Hi Marilyn, I suppose you could reheat them in the oven covered with foil, but I do think the meatballs may become a bit dry if put back in the oven afer being fully cooked. For best results, I would heat them in the sauce on the stove. Sorry!

      - Jenn on December 17, 2017 Reply
      • What about reheating the meatballs in beef broth?

        - Cece on February 2, 2018 Reply
        • I think that would be fine, Cece.

          - Jenn on February 2, 2018 Reply
  • 4 stars

    I made this recipe (and doubled) for a Christmas party I am going to tonight. I didn’t have any ground pork on hand so used all beef. After completing them, however, I decided I wanted more of the sauce, so I went ahead and made another batch. (I like them swimming in it!). I think everyone will be pleased; I think they tasted great! A nice change to the other recipe I have been using for over 50 years! LOL Note: I don’t have a stand mixer so used my Kitchenaide hand mixer. When I was done, the meat mixture was all caught up inside where the beaters get attached – very difficult to clean out!!

    - Marilyn on December 16, 2017 Reply
  • Just a question. I apologize if it’s a repeat, I didn’t read through ALL the reviews/comments. Is the 1/2 cup brown sugar for the sauce packed? Would make a big sweetness difference if it’s not. Thanks!

    - Lauren on December 13, 2017 Reply
    • Hi Lauren – Yes, it’s packed. Thanks for catching that; I’ll update the recipe. 🙂

      - Jenn on December 14, 2017 Reply
  • Hi jennifer, i wrote to you before but cant find your response. I want to make these for a wedding hors d’oeurve table. Can I make these a couple days ahead of the wedding Also, do you think that they will be ok over a sterno tray to keep warm? Was thinking of doubling the sauce. What are your thoughts? Thank you

    - Phyllis on December 8, 2017 Reply
    • Sure, you can make these a day or two ahead. If you make them even more in advance, I’d cook and then freeze them (without the sauce). And They would be fine with the sauce doubled and kept warm over sterno. Enjoy!

      - Jenn on December 8, 2017 Reply
  • Can you preform the meatballs and bake the next day? We are doing these for my daughters birthday!

    - Anna on December 8, 2017 Reply
    • Definitely!

      - Jenn on December 8, 2017 Reply
  • Reviews are great. I will try for a Christmas gathering.
    Question- I don’t see how many meatballs the original recipe makes, tried counting on the rack? 25?

    - Shannon on November 30, 2017 Reply
    • You’re an accurate counter – the recipe makes about 25 mini meatballs. 🙂 Hope you enjoy!

      - Jenn on December 1, 2017 Reply
      • lol, off to buy the ingredients now for a test run, prior to Christmas…

        - Shannon on December 1, 2017 Reply
  • 5 stars

    This is an amazing recipe! Followed recipe exactly and they were a huge hit! A must try and they freeze beautifully!

    - Rosemary on November 29, 2017 Reply
  • 5 stars

    If I made these a day ahead and stored in the refrigerator – how do u suggest I heat them up to serve for a cocktail party? Thx!

    - Caroline on November 2, 2017 Reply
    • Hi Caroline, you can 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!

      - Jenn on November 2, 2017 Reply
  • 5 stars

    Amazing flavor and texture. Usually meatballs are meatballs, but these delicious treats are so tasty! So excited to have found this website

    - Lucille L on October 13, 2017 Reply
  • Can you make these with ground turkey?

    - Pat on October 8, 2017 Reply
    • Hi Pat, It’s fine to replace the beef with ground turkey– just avoid the extra lean variety or the meatballs will be dry.

      - Jenn on October 9, 2017 Reply
  • My guest has a tomato allergy. So I can’t use ketchup. Any ideas? Thanks in advance.

    - Michelle on October 5, 2017 Reply
    • Hmmm…. that’s a tough one. I’d suggest either using a different recipe like these Swedish Meatballs or looking online for a Hoisin-based sauce (which will give them more of an Asian bent). Hope that helps!

      - Jenn on October 6, 2017 Reply
  • Hi, was going to make these cocktail meatballs for a wedding reception horderves table. What’s your thoughts on using a sterno buffet server to keep warm? Maybe double or triple sauce, thanks, Phyllis

    - Phyllis Stout on September 24, 2017 Reply
    • I think it’d work nicely, Phyllis. Hope everyone enjoys!

      - Jenn on September 24, 2017 Reply
  • 5 stars

    I have an old family recipe that is very similar except it includes 1 tsp of curry powder in the sauce. I highly recommend this. So happy to find this version as I much prefer the texture of the meatballs done this way.

    - Kim on September 19, 2017 Reply
  • I don’t have a rack, would baking them on the sheet still work?

    - Karina Siegel on August 3, 2017 Reply
    • Yes, Karina, that would work. Some of the juices that drip from the meatballs will form a bit of a pool around them, but that won’t affect the end result.

      - Jenn on August 7, 2017 Reply
  • 4 stars

    Tangy and Sweet. The meatballs are the perfect texture. Delicious!!!!

    - Chandra Q. Hinchen on June 22, 2017 Reply
  • Recipe sounds wonderful! Is there anything else that you can use instead of white bread.? Hate to throw almost a whole loaf out because no one will eat it! Panko maybe?

    - Carol on April 23, 2017 Reply
    • Hi Carol, I wouldn’t recommend panko or bread crumbs, here, but you could use a different type of bread if you prefer. You just want something somewhat soft. Enjoy!

      - Jenn on April 24, 2017 Reply
  • 5 stars

    I have a question. I recently made the sauce for some meatballs that were already cooked and the sauce was amazing. I need to make the sauce for a baby shower this weekend for about 300 meatballs and I want to make sauce ahead of time. My question is how do I need to store the sauce once I have cooked it and how many days ahead of time would you recommend for me to make the sauce.

    - Kenyatta on April 18, 2017 Reply
    • Hi Kenyatta, You can make the sauce up to 3 days ahead and store it in the fridge. Have fun at the shower!

      - Jenn on April 18, 2017 Reply
  • Hello, I am allergic to pork can I just use beef for this recipe?
    ( or will that throw off the taste)

    - Chandni on March 14, 2017 Reply
    • Hi Chandni, They’ll still be good with just ground beef- enjoy!

      - Jenn on March 15, 2017 Reply
  • 5 stars

    I used this recipe to make cocktail meatballs for a party. The meatballs “flew” off the platter. The homemade sauce is delicious and the baked meatballs are easy to make and very tender as advertised. Thank you!

    - Cliff Marcev on March 2, 2017 Reply
  • Hi, can I substitute light brown sugar for the dark?

    - Louise on February 21, 2017 Reply
    • Yep!

      - Jenn on February 21, 2017 Reply
  • 5 stars

    Absolutely loved these! Made triple the recipe ahead and froze til needed.Just added the sauce to defrosted meatballs.I made the mistake of offering leftovers to my guests as they all said “yes” and I only had a few for myself lolThese are the only meatballs I will make from now on!

    - Jay Cahill on February 14, 2017 Reply
  • how far in advance can i make these

    - emma Dunbar on February 14, 2017 Reply
    • Hi Emma, you could get away with making them up to 2 days ahead and refrigerating, or you can freeze them (without the sauce) for up to 3 months.

      - Jenn on February 14, 2017 Reply
  • 3 stars

    I found the meatballs themselves to be very bland. The sauce is okay, but I also had a hard time getting the sauce to stick to the meatballs. I’m thinking of adding more seasoning to the meatball mixture and less milk.

    - Sandy on February 4, 2017 Reply
  • These are the best cocktail meatballs ever. Thanks for the recipe!

    - agavegirl on December 24, 2016 Reply
  • 5 stars

    Great recipe.. a big hit at our Christmas party among all ages! Thank you for sharing!

    - Rigby on December 24, 2016 Reply
  • 3 stars

    These tasted great (made with turkey) but I wasn’t crazy about the texture that resulted from the mixing technique–the texture reminded me of hot dogs. I will make again but will stick to a lighter mixing technique. Thanks for the recipe!

    - Rzh on December 18, 2016 Reply
  • Will this recipe work if I don’t have a stand mixer with a paddle attachment? How would you proceed without one?

    - Jean on December 10, 2016 Reply
    • Hi Jean, You can use an electric mixer with beaters if you have one. Otherwise, just mix by hand — the texture won’t be quite the same, but the meatballs will still be delicious.

      - Jenn on December 11, 2016 Reply
  • 5 stars

    Hi, I would love to try this recipe but I do not eat pork. What can I substitute pork with?

    - Tam on November 22, 2016 Reply
    • Hi Tam, You can replace the pork with veal, or just use additional ground beef.

      - Jenn on November 22, 2016 Reply
  • Can I sub breadcrumbs for the sandwhich

    - Cindy on October 30, 2016 Reply
    • Hi Cindy, for the best results, I’d recommend sticking with the bread here– sorry!

      - Jenn on October 30, 2016 Reply
      • 5 stars

        The combination of cider vinegar, ketchup, and the spices in your meatball recipe should make them extra zingy. Here is another twist on appetizer meatballs – this recipe uses peach pepper jam and chicken: #IWorkWithPerdue

        - Stephanie P on November 17, 2016 Reply
  • Hello Jenn, We do not eat red meat so what do you think of using ground chicken or turkey for the Cocktail Meatballs? Would I increase the amount of spice as both chicken and turkey might be bland?
    Thank you

    - Yvonne Adams on October 21, 2016 Reply
    • Hi Yvonne, It’s fine to replace the beef with ground chicken or turkey– just don’t use extra lean or the meatballs will be dry. And while it’s not necessary to add any additional spices to the mix, you certainly can if you’d like. Enjoy!

      - Jenn on October 21, 2016 Reply
      • I bought the beef and pork mix. Should I beat hard in the mixer or just combine?

        - Lynda Eschmann on October 21, 2016 Reply
        • Hi Lynda, It’s fine to beat the mixture together at a normal speed until you get to the step when adding the ground beef; at that point, you should just mix until the beef is combined with the other ingredients.

          - Jenn on October 22, 2016 Reply
  • I am giving a party in November and want to serve these. Can I make them ahead and freeze? Need to quadruple the recipe . Any changes I should make?

    - Audrey Lakin on October 14, 2016 Reply
    • Hi Audrey, Yes, you can make them ahead and freeze (without the sauce). No changes are necessary for quadrupling the recipe. Enjoy the party!

      - Jenn on October 14, 2016 Reply
      • Freeze them uncooked or cooked??

        - Lesley on December 16, 2016 Reply
        • Hi Lesley, I would freeze them cooked.

          - Jenn on December 17, 2016 Reply
  • 5 stars

    I followed this recipe except with turkey since my family doesn’t eat beef. Turned out very good too.

    - Stuti on October 7, 2016 Reply
  • Can I use a hand mixer?

    - Julie on September 23, 2016 Reply
    • Hi Julie, It’s fine to use the hand-held mixer here — several readers have mentioned that it works well. Because it’s not as powerful as an electric mixer, you may need to adjust the time a bit.

      - Jenn on September 24, 2016 Reply
  • Picture looks amazing. How important is the shallot? And what if I have garlic powder instead of the real deal?

    - Billy D on September 10, 2016 Reply
    • Hi Billy, While not imperative, the shallot adds a nice oniony-garlic flavor to the sauce. And if you don’t have gresh garlic, garlic powder will do. Hope you enjoy!

      - Jenn on September 11, 2016 Reply
  • 5 stars

    The meatballs/sauce tasted divine! Very easy recipe with minimal ingredients. Those of you who may be looking for a good (meatballs in sauce) recipe, look no further. Give this one a try and you will not regret it!!

    - Mary on September 8, 2016 Reply
  • Hi jen
    I plan to make this for a small gathering of friends at home as an appetizer. I have a couple of questions before I do –
    A) can this be made entirely with ground mutton, which is goat’s meat? We don’t eat beef, and a few people at our gathering won’t eat pork.
    B) if this is baked ahead of time, should it be tossed in the sauce immediately? Or can I reheat the sauce on the pan and then toss the meatballs in there so that it can be served hot when my friends come over.
    Let me know
    Thanks in advance
    Love your recipes
    Warm regards

    - Vanita Tondon on August 19, 2016 Reply
    • Hi Vanita, Mutton has a very strong flavor so I wouldn’t usually recommend it. However, if you like the flavor, it will work. And I would wait to toss the meatballs in the warm sauce until right before serving.

      - Jenn on August 21, 2016 Reply
  • 5 stars

    I made these last night and they came out SO good. I kept eating them, my fiance had to take them from me. I used ground turkey instead of pork. This has a very very tasty flavor that I fell in love. Thank you for sharing this!

    - Evelyn on August 18, 2016 Reply
  • 5 stars

    Thank you for a very Yummy Recipe!!

    - Nora Geldaert on June 21, 2016 Reply
  • 5 stars

    Great for dinner! I don’t entertain often, but these cocktail meatballs work perfect over white rice for supper. Love the delicate texture of the meat and the tangy sauce. Excellent instructions. Enjoyed by the entire family. Thanks.

    - Cindy on June 7, 2016 Reply
  • I would like to try this recipe this weekend for our race party. Can you cook the meatballs in slow cooker? On low or high temp and for how long? Thanks, Desirer

    - Desiree Moody on May 23, 2016 Reply
    • Hi Desiree, I think you could but you may need more sauce — it’s intended more as a glaze than the typical cocktail meatball sauce.

      - Jenn on May 24, 2016 Reply
  • How would you suggest keeping them warm while serving?

    - Yvonne Swanson on May 23, 2016 Reply
    • Hi Yvonne, if you have a slow cooker, that would work well on the “warm” setting. Hope you enjoy!

      - Jenn on May 23, 2016 Reply
      • 5 stars

        Can they stay warmed in a chaffing dish?

        - Linda on December 9, 2016 Reply
        • Sure, Linda. Enjoy!

          - Jenn on December 9, 2016 Reply
  • I just wondered if anyone had made these ahead and reheated. Looking for a do ahead recipe for an upcoming retirement party. Thanks!

    - Teresa on May 3, 2016 Reply
  • Is there any way that I could replace the bread for matzo and milk/cream for almond milk? I’ve made your meatball recipe a few times now, and absolutely love it. I want to serve it for Passover, but am worried about how to make substitutions.

    - Jen on April 8, 2016 Reply
    • Hi Jen, I think that would work just fine. Enjoy and Happy Passover. 🙂

      - Jenn on April 9, 2016 Reply
  • 5 stars

    Excellent! For a shortcut, I used Pineland Farms frozen Italian style meatballs, which are available at Whole Foods here in Massachusetts. I did a taste test with both Pineland Farms Swedish and Italian style, and the Italian style edged out the Swedish for me. These delectable meatballs disappeared fast! Thanks, Jen!

    - Laura on March 28, 2016 Reply
  • 5 stars

    This is a wonderful recipe! The key to this recipe is the technique. The meatball consistency was everything it should be. So happy to have found this and look forward to being creative with additional sauces. (The sauce was very good also.)

    - Denise Cole on March 28, 2016 Reply
  • 5 stars

    For the sauce ….. Can I substitute wine vinegar for the cider vinegar?

    - Gina on February 11, 2016 Reply
    • Yes, Gina — you can use white wine or rice vinegar.

      - Jenn on February 11, 2016 Reply
  • They look wonderful, hoping to try this week. Could the white bread be substituted for store brought bread crumbs? And if so how much? Thank you

    - Niomi on February 4, 2016 Reply
    • Hi Niomi, I would really recommend sticking with the bread here!

      - Jenn on February 5, 2016 Reply
  • Hi there, I’m invited to a superbowl party and would love to bring these meatballs, how many do you usually get from one batch?

    - Michele on January 27, 2016 Reply
  • 5 stars

    These cocktail meatballs were a big hit at our Christmas party, even though my meatballs were not perfectly round like yours. (How do you do that?) At least one person asked me for the recipe and I sent her to your site. When I made the first batch in advance of the party, I put several over rice and served them for dinner. Delicious! Thank you!

    - Laurie Head Atkinson on January 20, 2016 Reply
  • 5 stars

    First time I ever made homemade meatballs and I chose to make this recipe. It was amazing!! I have made a number of your recipes and they have all been a hit. You are a superb cook!!! Thank you for sharing 🙂

    - Margaret Gulley on January 16, 2016 Reply
  • 5 stars

    My daughter is dairy allergic, can I replace the cream with a substitute? Say almond milk? I did this recipe Christmas Eve and it was a hit. It will now be part of our Christmas Eve tradition. But I need more recipes my daughter can eat as well. All the good recipes have milk, cream or cheese.

    - valerie on January 15, 2016 Reply
    • Hi Valerie, You can use either almond milk or water to replace the cream.

      - Jenn on January 15, 2016 Reply
  • 5 stars

    We were invited to a New Year’s Eve party last night and were asked to bring an appetizer. I wanted to try something new so I did a Google search and found this recipe. Everyone at the party brought an appetizer but this one turned out to be the hit of the night. Kids and adults raved about it which convinced someone who is a vegetarian to try 1. She loved it and actually had a few more. No joke. This recipe will now be added to my collection. It’s a keeper. Thanks for posting such great recipes!

    - Rob on January 1, 2016 Reply
  • Is apple cider vinegar and cider vinegar the same thing? Can I use light brown sugar as well? I’m trying this recipe for the first time today.

    - Marlaina on December 31, 2015 Reply
    • Hi Marlaina, Yes and yes 🙂

      - Jenn on December 31, 2015 Reply
  • What can I put instead of beef ?

    - May Lin on December 30, 2015 Reply
    • It’s fine to replace the beef with ground turkey or chicken; just don’t use extra lean or the meatballs will be dry.

      - Jenn on December 30, 2015 Reply
      • Thanks Jenn,
        I’m going to try to make them today!!
        Happy New Year to you.

        - May Lin on December 31, 2015 Reply
  • 5 stars

    I loved the recipe i substituted gluten free bread because of my gluten allergy.
    The meatballs were the right constancy.
    There were no leftovers from our last function.

    - Cathy purlee on December 27, 2015 Reply
    • Thank you!! That was my question — cause I’m gluten free too.

      - Kate on October 23, 2016 Reply
  • Would love to try these, but I don’t have a Kitchen Aid Mixer – just a hand-held one. It does have a “sort-of” paddle attachment… would that work? Would there be a big difference in outcome if
    I didn’t use a mixer and just did by hand? Any advise on using the handheld instead of stand mixer to adapt this and other recipes?

    - Rita on December 19, 2015 Reply
    • Hi Rita, It’s fine to use the hand held mixer for this recipe — several readers have mentioned in the comments that it works well. And it’s almost always fine to use a handheld mixer instead of a stand mixer; just keep in mind that it’s not as powerful so you’ll need to adjust speeds and times.

      - Jenn on December 19, 2015 Reply
  • 5 stars

    I’m going to use a meatless Italian sauce in place of your sauce recipe since it has most of the ingredients: tomato sauce (in place of catsup), sugar, water, onion, P&S.
    I’ll add Worcestershire sauce and perhaps one medium garlic.

    - Lillian on December 15, 2015 Reply
  • 5 stars

    Amazing recipe, had to make for an xmas potluck in a pinch, my mom linked me this recipe and they are incredibly delicious.
    thank you

    - Adam Cheeseman on December 3, 2015 Reply
  • 5 stars

    These were a huge hit at my book club gathering. Have never tried the technique of whipping the meat in a kitchen aid. It was really great.

    - Cristine on November 25, 2015 Reply
  • 5 stars

    This is the best recipe EVER for these mini cocktail meatballs, the sauce is SO GOOD, you won’t even believe it!


    - Karen Aamodt on October 29, 2015 Reply
  • 5 stars

    A huge hit! Froze them separately after cooking, heated them in the sauce, gone in 5 minutes! I followed the recipe exactly, even though it was weird using a mixer on the meat…Outstanding, my new go-to recipe for apps!

    - Chris on October 21, 2015 Reply
  • We do not eat beef or pork, can I use ground chicken and turkey?

    - S on October 20, 2015 Reply
    • Yes, chicken should work.

      - Jenn on October 20, 2015 Reply
  • Can I use an ice cream scoop to equalize size of meatballs? If so, what size scoop?
    Your recipes are improving my life. Thank you!!!

    - Patti on October 17, 2015 Reply
    • Hi Patti, So happy you are enjoying the recipes! You can definitely use an ice cream scoop — go with a 1-1/2 T size.

      - Jenn on October 20, 2015 Reply
  • Hi there. I live in Australia and am not sure if your ‘ground’ meat is the same as our ‘minced’ meat. In the pics, the pork looks like sausage meat and the beef looks coarser. I am looking forward to testing these asap as I need to make a bucket load for my husbands 50th. Look forward to clarification. Cheers!

    - Miranda on October 4, 2015 Reply
    • Hi Miranda, The pork is not sausage meat — just plain ground (or minced) pork. Hope that helps 🙂

      - Jenn on October 5, 2015 Reply
  • My daughter has celiac so I can’t use the regular bread. Any idea how it would be with UDI’s Gluten free bread?

    - Stefany on October 2, 2015 Reply
    • Hi Stefany, I think it would work well. Hope your family enjoys 🙂

      - Jenn on October 2, 2015 Reply
  • Hi Jenn,
    How many meatballs does this recipe make? (I’m trying to decide if I should double it — or more — for a larger than family group.) I can’t wait to try it, after all the glowing reviews. Glad I found your site!

    - Penn Minkoff on October 1, 2015 Reply
    • Hi Penn, The recipe makes about 25 mini meatballs. I definitely recommend doubling the recipes — they go fast 🙂

      - Jenn on October 1, 2015 Reply
  • These meatballs look yummy! Can I use ground turkey instead of beef and pork?

    - Karen on September 29, 2015 Reply
    • Hi Karen, They won’t be quite as tender and flavorful but it should work. Please let me know how they turn out 🙂

      - Jenn on October 1, 2015 Reply
      • That makes since. What about a combination of beef and turkey or beef only? Several people at the party do not eat pork.

        - Karen on October 1, 2015 Reply
        • Yes, that would be much better 🙂

          - Jenn on October 1, 2015 Reply
  • Can you use the sauce recipe in a crock pot?

    - Kathy Folco on September 26, 2015 Reply
    • Hi Kathy, You could but you might need more sauce — it’s intended more as a glaze than the typical cocktail meatball sauce.

      - Jenn on September 28, 2015 Reply
  • Can the meatballs, and then the sauce, be made separately and then frozen? I’d like to prepare, defrost and heat up on the stove. Sounds yummy! Thank you!

    - Chris on September 20, 2015 Reply
    • Hi Chris, Yes, that should work fine 🙂

      - Jenn on September 20, 2015 Reply
  • 5 stars

    This is probably the best recipe I have ever used for meatballs. Unfortunately there are never leftovers! No question 5 stars!

    - Danny on September 3, 2015 Reply
  • 5 stars

    Love to cook and have always been less than satisfied with any cocktail meatball recipe I’ve used — until this one! Fabulous! Very tasty, tender meatballs and the sauce is tangy with a perfect kick. Going in my recipe box as my go-to meatball recipe! Many thanks!

    - Sandra Blaikie on August 28, 2015 Reply
  • 5 stars

    This is an excellent recipe. I love the sweetness.

    - Chandra Hinchen on August 27, 2015 Reply
  • I made these meatballs last week and after I baked them , I let them cool and froze them for an upcoming party. My question is do I bring them to room temperature before putting them in the sauce or do I put them right in the sauce frozen? Thank you!!! I will rate them after my party but I am sure they will be amazing!

    - Mary on July 4, 2015 Reply
    • Hi Mary, I’d defrost them in the fridge, then heat them in the sauce before serving. Hope everyone enjoys!

      - Jenn on July 6, 2015 Reply
  • Hello, Jen… can I just use my hands to.mix the ingredients?

    - Winnie on June 18, 2015 Reply
    • Hi Winnie, Do you have a hand held mixer? That works but if not you can mix with a wooden spoon or by hand.

      - Jenn on June 19, 2015 Reply
  • 5 stars

    made these today and it was amazing! perfect tender meatballs with the right seasoning. the thought of using my mixer weirded me out but the results yielded the perfect snap. i now have a go to meatball recipe. thank you so very much for sharing these wonderful recipes, jenn. 🙂

    - Jasmine on April 27, 2015 Reply
  • 5 stars

    I made these meatballs for my grandaughter’s christening party. They were a BIG hit! Super easy, and the sauce is amazing!

    - Valerie on April 19, 2015 Reply
  • 5 stars

    I have shared this recipe and your website many times. These little meatballs were worth the extra effort and I would not use any other recipe again. Amazingly delicious!!

    - Debbie on March 27, 2015 Reply
  • I added two tablespoons of Makers Mark whiskey to the sauce. It was delicious!

    - Chip on March 21, 2015 Reply
  • 5 stars

    Very good, from what I tasted. My family had them gone before I could get to them

    - Lori on March 19, 2015 Reply
  • 5 stars

    EVERYBODY loves these and they disappear at parties. Use those cute toothpicks with the frills and they are irresistible to kids!

    - coco kaminsen on March 19, 2015 Reply
  • 5 stars

    I made these yesterday for an Oscar party. They were the perfect combination of savory and sweet and sour. Everyone loved them! As someone who enjoys cooking, it’s so fun and a huge relief to have a resource where the recipes have all been tested and perfected. Thank you, Jen!!

    - Michelle on February 23, 2015 Reply
  • 5 stars

    I made these gluten free for my family and also for a work luncheon. They were enjoyed by all. The sauce is great. I have searched many years for a great meatball recipe. This will be my go to recipe from now on. I have also made the Swedish version… so good.

    - Renee Harris on February 12, 2015 Reply
  • Hi Jenn,
    2 questions: I only keep fat free milk in the house, can I substitute this for the heavy cream. Also, can I substitute light brown sugar for the dark brown?

    - Emily on February 8, 2015 Reply
    • Hi Emily, Yes and yes 🙂

      - Jenn on February 8, 2015 Reply
  • Hi Jen, I love your recipes. For this one, is there anything I can use instead of pork? Thanks, Patricia

    - Patricia on January 30, 2015 Reply
    • Thanks, Patricia! It’s fine to replace the pork with more beef.

      - Jenn on January 30, 2015 Reply
  • Hi Jenn. I was wondering if you had ever frozen the cocktail meatballs? If so, do you bake them first or freeze them raw?

    - Kelly on January 30, 2015 Reply
    • Hi Kelly, Yes, freezing works well. I would freeze them after baking (without the sauce).

      - Jenn on February 1, 2015 Reply
  • 5 stars

    My husband loves junk food, however he’s fussy about it, if you can imagine! He loves the grape jelly/cocktail sauce, repulsive meatball concoction that you put in the crockpot. I cringe every time he wants them and I get embarrassed putting the ingredients in my cart at the store!! I’ve tried a few other scratch recipes that went into the garbage because nothing compared to the prepackaged ones, cringe! So, when I saw this recipe I had to try it! When I heard the words these words “these are the best meatballs you’ve made”, I thought victory is mine! Lol!
    They are delicious, the sauce is perfect!
    They are a bit tough to roll, the mixture is very sticky and you really need to keep your hands wet as the recipe suggests, but they are worth it!

    - Lana on January 6, 2015 Reply
  • 5 stars

    My family doesn’t like most frozen, pre-made meatballs, but love the sauce (cranberry sauce & chili sauce), so I decided to try making your recipe for the Bowl Games yesterday. Wow! So tasty! I loved the texture of the meatballs & the flavor, too. The sauce was so delicious. I may cut back just a tad on the brown sugar next time, but leave all else as is. I haven’t tried one recipe that isn’t fantastic on your site yet. Thanks, Jenn!

    - Geo's Mom on January 2, 2015 Reply
  • I was thinking of making these for a New Year’s Eve party. They need to be gluten free but I cannot use traditional gluten free bread due to other allergies. Any ideas? I will also be using almond milk and all beef. Lastly, I was thinking of putting them on warm in a crock pot so they can stay warm throughout the evening. Can’t wait to try them!

    - Jacky on December 29, 2014 Reply
    • Hi Jacky, Re. the bread, you’ll need something to bind the mixture together, otherwise it will be way too wet to form into balls. What do you typically use for this type of thing? The crock pot will work fine.

      - Jenn on December 29, 2014 Reply
  • Hi, I have a ceramic chaffing dish I’d like to serve these meatballs in with lots of the sauce, so I’m planning on quadrupling the recipe (it’s for a big Open House) and making quite a lot of the sauce. Will the meatballs be Ok and not fall apart while being in the sauce for several hours? I’m not putting them in all at once, of course, just adding more meatballs to the dish as necessary. Thanks!

    - Nancy McCarthy on December 11, 2014 Reply
    • Hi Nancy, They aren’t delicate so I think they will be fine.

      - Jenn on December 11, 2014 Reply
  • 5 stars

    I made these for my nieces first birthday and they were a hit. For time saving on the day of-I made them two days before and the day of I warmed them up in my crock pot on low for a couple of hours. They were awesome! I’m not surprised since everything on this blog is incredible. Thanks, Jenn!

    - Sam on December 4, 2014 Reply
  • I am going to make these for a holiday party this weekend. If I make them ahead and refrigerate, could I finish them with sauce and refrigerate them prior to reheating? What would you recommend for temperature and timing to reheat? Thank you, these look delicious and so much more appetizing than crock pot meatballs!

    - Jill on December 4, 2014 Reply
    • Hi Jill, Yes, that’s fine — just re-warm the meatballs in the sauce on the stovetop over medium heat until hot. Shouldn’t take long since they are small. Hope everyone enjoys them.

      - Jenn on December 4, 2014 Reply
  • Could you make these in a slow cooker?

    - Meg on November 28, 2014 Reply
    • Hi Meg, They cook very quickly so not sure a slow cooker would be necessary.

      - Jenn on November 29, 2014 Reply
  • If I use frozen meatballs, should I bake the meatballs first, then heat them in the sauce or can I mix the meatballs with the sauce and bake all together?

    - Kathy Bosco on November 26, 2014 Reply
    • Hi Kathy, I’d bake the meatballs first, then warm them with the sauce.

      - Jenn on November 26, 2014 Reply
  • Hi, what other things would the sauce go good with?

    - monique on November 18, 2014 Reply
    • Hi Monique, It would be delicious over grilled chicken or pork.

      - Jenn on November 19, 2014 Reply
  • Can I make these ahead of time? I am doing a big christmas cocktail party– would like to make the day before. Any thoughts?

    - June Wendler on November 16, 2014 Reply
    • Hi June, That will be absolutely fine to make ahead and reheat. Hope you enjoy!

      - Jenn on November 16, 2014 Reply
  • 5 stars

    The best recipe for cocktail meatballs I have ever come across! BIG hit at the party! Great recipe to make ahead of time!

    - Patty on November 12, 2014 Reply
  • Hi, this recipe looks amazing. The presentation is wonderful. Here is a question though: we are not big fans of ground beef. So can I use ground turkey to make these. If I did would I have to use the veal and pork. I have never used veal. What would you recommend… thanks

    P.s. All the recipes on the blog for 10 recipes for picky eaters look absolutely delicious. My goal is to make all of them this month. I am making the Tilapia and Garlic Mayo tonight. I can’t wait to try them all.. sooo ok excited!!!

    - Monique on October 26, 2014 Reply
    • Hi Monique, It’s fine to replace the beef with turkey; just don’t use extra lean or the meatballs will be dry. I would definitely keep the pork (there’s no veal in the recipe) as it adds a lot of flavor.

      - Jenn on October 27, 2014 Reply
  • For a Christmas Holiday potluck, I need to make recipe without pork. Using one lb. ground beef, will the meatballs be dry and not tasty?
    Have followed your website since I found it!!

    - Maggie on October 23, 2014 Reply
    • Hi Maggie, Use 80-20 or 85-15 ground beef and it will be just fine.

      - Jenn on October 24, 2014 Reply
  • 5 stars

    This is a great recipe. I have the meatloaf mix: veal, pork and beef. Is it OK to put this combination in the mixer?
    Thanks so much.

    - Margaret on October 19, 2014 Reply
    • Hi Margaret, Yes that will work fine.

      - Jenn on October 19, 2014 Reply
      • 5 stars

        Thank you so much. I was hesitant; I always hear not to mix too aggressively. Best, Margaret

        - Margaret on October 19, 2014 Reply
  • What could I use for a substitution for All spice?

    - Suzanne on October 18, 2014 Reply
    • Hi Suzanne, You can just leave it out.

      - Jenn on October 18, 2014 Reply
  • I don’t have all spice. Will the recipe be okay without it or should I go back to the store?

    Thank you!

    - Sam on October 16, 2014 Reply
    • Hi Sam, Don’t go back to the store — it will be fine!

      - Jenn on October 16, 2014 Reply
  • 5 stars

    I make cocktail meatballs every year for our large family gathering using frozen meatballs and bottled ingredients for the sauce– never again. These were the most tender meatballs I have ever made and the difference was obvious to all.
    Also, because I like tender meatballs, I am going to try using the mixer technique and baking powder for other types of meatballs. Never would have figured it out on my own. Thanks.

    - Judi on October 12, 2014 Reply
  • 5 stars

    Looks delicious! I will have to try to make for my youngest, who is a picky eater. I think he will love these! Cheers, Blake

    - Blake Holman on October 8, 2014 Reply
  • 5 stars

    So, LOVE the pics! Very easy to follow but looks like you got a pretty fancy mixer going on there… Do I need one like that or can I use an electric egg beater? Also, what type of mixer is that and where can I get one? Can’t wait to make these meatballs. They sound DeLish! Please let me know so I can make them ASAP! Thanks so much!!! -Christina

    - Christina on October 2, 2014 Reply
    • Hi Christina, I have made this recipe with a hand held electric mixer, so I think the electric egg beater will work! The mixer in the photos is a KitchenAid 5-Quart Stand Mixer; you can find them at Target, Williams Sonoma or online. They are very pricey but last forever. I use mine all the time.

      - Jenn on October 5, 2014 Reply
      • 5 stars

        Wow thanks Jenn! It’s so nice to actually get a reply from a REAL person now-a-days… I really love how involved you are. Thanks for getting back to me. Just put my meatballs in the oven and the sauce is almost ready to go! Delicious! I’m sure the end result will be even better! Egg beater worked great! Now my favorite site for recipes! Simply better than all the rest! 5 STARS all the way!!!

        - Christina on October 6, 2014 Reply
        • 5 stars

          I never thought I could make something that tastes this good! (And I never thought I’d convince my husband that I can cook!) WOW! Thanks Jenn!

          - Christina on October 6, 2014 Reply
          • Yay! So glad it turned out well 🙂

            - Jenn on October 6, 2014
  • 5 stars

    These Meatballs are ABSOLUTE PERFECTION!
    Thank you for sharing!

    - Jennifer on September 28, 2014 Reply
  • 5 stars

    I tried these last week, and my boyfriend loved it, i loved it. I send some to my mom who is very picky about food, and she loved it and want the recipe.

    - Gina on July 17, 2014 Reply
  • 5 stars

    These were phenomenal! I have always stayed away from meatball recipes, until this one. Thanks for a simple, delicious dish! I may double it next time, as I had NO leftovers! 😉

    - Penny on July 10, 2014 Reply
  • 5 stars

    These are fabulous!

    - Lynne on May 23, 2014 Reply
  • I made this recipe and have to say that I thought the sauce was too sweet for me. I wonder if you could substitute soy sauce or teryaki to the recipe to give it a little more zing.

    - Mary on February 11, 2014 Reply
    • Hi Mary, You could add a little soy sauce or just cut back on the sugar.

      - Jenn on February 12, 2014 Reply
  • Have made these twice in one week already! Once for dinner (and yes my family loved them) and then again for our Super Bowl party. Everyone asked me for the recipe and I shared your site with them. Please keep the wonderful recipes coming!

    - Karen on February 3, 2014 Reply
  • Made these meatballs for dinner for my daughter and I. We ate them over rice as suggested and they were so good and so easy to make.

    - Linda on February 3, 2014 Reply
  • Made these for dinner using almond milk, all ground beef, and mixed by hand. They were still delicious and a real 30-40 minute meal that my kids devoured! Thanks for the recipe!

    - Amanda on February 1, 2014 Reply
  • Sounds great. Around how many meatballs does this recipe make? Plus, will this work doing it ahead of time and reheating or will it take away from the taste? Or possibly, prepare the meatballs ahead of time and do the sauce before serving?

    - Jean on February 1, 2014 Reply
    • Hi Jean, The recipe makes about 25 small (bite-sized) meatballs. It is absolutely fine to make the entire recipe ahead of time and reheat.

      - Jenn on February 1, 2014 Reply
  • Sounds wonderful ! I’ve heard of using baking powder to get a crisper crust on fried chicken, but who knew that it was ” Mother’s Little Helper” for meatballs too ?

    Thanks so much for sharing your recipes and expertise – I always look forward to seeing what you’re up to in the kitchen 😉

    - Rochelle on January 31, 2014 Reply
  • I wish you included a calorie count….also, I use sugar free jelly

    - Penny on January 31, 2014 Reply
  • Hi Jenn! You can poo-poo the frozen meatball/grape jelly recipe all you want & yours sound great, but for those of us not lucky enough to have a Kitchenaid mixer our friends like them & they will have to do!

    - Leslie W on January 30, 2014 Reply
    • Hi Leslie, You could also use a hand held electric mixer for this recipe.

      - Jenn on January 31, 2014 Reply
  • Jen, What would you substitute for pork–turkey, veal, or chicken? Thanks!

    - Marlene on January 30, 2014 Reply
    • Hi Marlene, Veal or more ground beef would work best.

      - Jenn on January 31, 2014 Reply
  • I will be making dairy free by replacing the cream with unsweetened almond milk.

    - Amanda on January 30, 2014 Reply
  • Can ground chicken or turkey replace the pork? Also, can coconut or soy milk replace cream? Trying to make it Kosher : ) Sounds yummy!

    - Alison on January 30, 2014 Reply
    • Hi Allison, You can replace the pork with more ground beef or veal, and just use water to replace the cream. They’ll still be great.

      - Jenn on January 31, 2014 Reply
  • Oops. . .I just re-read the recipe and got the baking powder

    - Greg Vernicek on January 30, 2014 Reply
  • Where does the baking powder come in with the recipe?

    - Greg Vernicek on January 30, 2014 Reply
    • Hi Greg, The baking powder is added along with the pork and spices, and helps add a little lightness and lift.

      - Jenn on January 30, 2014 Reply
  • How would you recommend modifying this recipe to be dairy free?

    - Eliana G on January 30, 2014 Reply
    • Hi Eliana, You can replace the cream with water.

      - Jenn on January 30, 2014 Reply
  • Looks great Jen! I’m all for spending a bit more time in order to get a superior product!

    - Heather Lampman on January 30, 2014 Reply
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