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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.

Plate of cocktail meatballs.

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.

What you’ll need to make Cocktail Meatballs

ingredients for cocktail meatballs

Step-by-Step Instructions

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

eggs, cream and bread cubes in bowl

Mash with a fork until the bread is mostly dissolved.

mashed bread and cream mixture

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.

process of making meat mixture in mixing bowlMix again until just combined.

finished meatball mixture in mixing bowl

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.

meatballs on rack over baking sheet

Bake the meatballs for about 25 minutes, or until cooked through.

Cooked meatballs on a wire rack.

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.

sauce ingredients in skilletSimmer the sauce for about ten minutes, until slightly thickened.

Pan of simmering sauce.

 

Add the baked meatballs to the sauce and simmer until the meatballs are warmed through.

baked cocktail meatballs simmering in the sauce

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

Plate of cocktail meatballs.

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.

Servings: About 50 mini meatballs
Total Time: 40 Minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  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.

Pair with

Nutrition Information

Powered by Edamam

  • 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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Comments

  • These are the best cocktail meatballs ever. Thanks for the recipe!

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

  • 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!

  • Will this recipe work if I don’t have a stand mixer with a paddle attachment? How would you proceed without one?

    • 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.

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

    • Hi Tam, You can replace the pork with veal, or just use additional ground beef.

  • Can I sub breadcrumbs for the sandwhich
    Bread?

    • Hi Cindy, for the best results, I’d recommend sticking with the bread here– sorry!

  • 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

    • 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!

      • I bought the beef and pork mix. Should I beat hard in the mixer or just combine?

        • — Lynda Eschmann
        • 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.

  • 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?

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

      • Freeze them uncooked or cooked??

        • Hi Lesley, I would freeze them cooked.

    • Can I make these on a Monday to serve at a party on Saturday and just refrigerate them (not feeeze)? Meatballs seems bland and I followed recipe exactly. I am going to spice up the sauce and hope it helps. Cooks 20 minutes and another 10 and they still are pink inside.

      Sharon

      • — Sharon on November 28, 2022
      • Reply
      • Hi Sharon, I don’t think it would be safe to keep them in the fridge for that long so I’d pop them in the freezer. And if they’re still pink inside after 30 minutes, it sounds like you may be making them a bit too large. I’d make the meatballs a little smaller. Hope that helps!

        • — Jenn on November 29, 2022
        • Reply
  • I followed this recipe except with turkey since my family doesn’t eat beef. Turned out very good too.

  • Can I use a hand mixer?

    • 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.

  • Picture looks amazing. How important is the shallot? And what if I have garlic powder instead of the real deal?

    • 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!

  • 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!!

  • 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

    • 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.

  • 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!

  • Thank you for a very Yummy Recipe!!

  • 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.

  • 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

    • 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.

  • How would you suggest keeping them warm while serving?

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

      • Can they stay warmed in a chaffing dish?

        • Sure, Linda. Enjoy!

  • I just wondered if anyone had made these ahead and reheated. Looking for a do ahead recipe for an upcoming retirement party. Thanks!

  • 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.

    • Hi Jen, I think that would work just fine. Enjoy and Happy Passover. 🙂

  • 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!

  • 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.)

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

    • Yes, Gina — you can use white wine or rice vinegar.

  • 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

    • Hi Niomi, I would really recommend sticking with the bread here!

  • 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?

  • 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!

  • 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
    • Reply
  • 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.

    • Hi Valerie, You can use either almond milk or water to replace the cream.

  • 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!

  • 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.

    • Hi Marlaina, Yes and yes 🙂

  • What can I put instead of beef ?

    • It’s fine to replace the beef with ground turkey or chicken; just don’t use extra lean or the meatballs will be dry.

      • Thanks Jenn,
        I’m going to try to make them today!!
        Happy New Year to you.

  • 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.

    • Thank you!! That was my question — cause I’m gluten free too.

  • 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?

    • 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.

  • 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.

  • 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
    • Reply
  • 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.

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

    Karen

  • 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!

  • We do not eat beef or pork, can I use ground chicken and turkey?
    Thanks,
    S

    • Yes, chicken should work.

  • 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!!!

    • 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.

  • 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!

    • Hi Miranda, The pork is not sausage meat — just plain ground (or minced) pork. Hope that helps 🙂

  • My daughter has celiac so I can’t use the regular bread. Any idea how it would be with UDI’s Gluten free bread?

    • Hi Stefany, I think it would work well. Hope your family enjoys 🙂

  • 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!
    Thanks!

    • Hi Penn, The recipe makes about 25 mini meatballs. I definitely recommend doubling the recipes — they go fast 🙂

  • These meatballs look yummy! Can I use ground turkey instead of beef and pork?

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

      • That makes since. What about a combination of beef and turkey or beef only? Several people at the party do not eat pork.

        • Yes, that would be much better 🙂

  • Can you use the sauce recipe in a crock pot?

    • Hi Kathy, You could but you might need more sauce — it’s intended more as a glaze than the typical cocktail meatball sauce.

  • 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!

    • Hi Chris, Yes, that should work fine 🙂

  • This is probably the best recipe I have ever used for meatballs. Unfortunately there are never leftovers! No question 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
    • Reply
  • This is an excellent recipe. I love the sweetness.

    • — Chandra Hinchen
    • 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!

    • Hi Mary, I’d defrost them in the fridge, then heat them in the sauce before serving. Hope everyone enjoys!

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