Cocktail Meatballs III

Cocktail Meatballs III

88
Lynn LaBuy 0

"Cocktail Meatballs in a tangy sauce - easy and DELICIOUS! Serve with your favorite crackers."

Ingredients 35 m {{adjustedServings}} servings 346 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove the crusts from the white bread and tear into small bread crumbs. In a medium size mixing bowl, combine beef, soup mix, white bread crumbs and half-and-half cream. Roll mixture into 1 inch balls and arrange in 9x13 inch baking dishes (as many baking dishes as it takes or bake the meatballs in shifts).
  3. Bake 10 to 15 minutes; or until browned.
  4. In a slow cooker with the temperature set to high, mix together ketchup, brown sugar and Worcestershire sauce. Cook until the mixture comes to a boil, then reduce temperature to low until you are ready to serve the meatballs.
  5. Place the meatballs in the sauce and serve.
Tips & Tricks
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Reviews 88

  1. 122 Ratings

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Wild daycare
3/14/2006

I made these for a Boy Scout Dish-to-Pass Dinner and EVERYONE loved them! I used Onion Mushroop soup mix, as that was all I had! Instead of bread, I used crumbled saltine crackers. I did not have half & half, therefore, used milk and one egg. In the sauce: I added 1/2 tsp. Chili powder, 1/2 teaspoon dry mustard, 1/2 tsp garlic powder, dash hot pepper sauce and 1 Tablespoon Vinegar--because I didnt' want a sauce with a strong Ketchup flavor. It was delicious!

BARBIE0492
8/29/2002

Very good! I made them for a party and got rave reviews. To make it easier I bought the meatballs already made. Sauce was great!

Emerald City Cook
8/14/2005

Wow...I finally found a sauce to complement my meatballs. I do agree...do not by frozen meatballs as homemade is much better. The upgrades I incorporated were 2 tbls of sour cream as it made the meat much moister, 1 (28 oz) bottle of Heintz Tobasco Ketcup (for a little more zip) and a few splashes of Franks Red Hot Origianl sauce. I then added a few more splashes of red tobasco sauce and a little bit of water in the slow cooker so as to take away some of the "ketchupy" taste while maintaining a moist sauce. These were a great hit!