Cocktail Meatballs III

85 Reviews

Prep: 25 min
Cook: 10 min
Ready In: 35 min

“Cocktail Meatballs in a tangy sauce - easy and DELICIOUS! Serve with your favorite crackers.” - by Lynn LaBuy

Ingredients

3 pounds ground beef
2 (1 ounce) packages dry onion soup mix
3 slices white bread
2 tablespoons half-and-half
1 (28 ounce) bottle ketchup
1 cup packed dark brown sugar
2 tablespoons Worcestershire sauce

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Metric US

Original recipe yields 38 meatballs

Directions

Preheat oven to 350 degrees F (175 degrees C).
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).
Bake 10 to 15 minutes; or until browned.
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.
Place the meatballs in the sauce and serve.

Nutrition

Amount Per Serving (18 total)

Calories
346 cal
17%

Fat
20.6 g
32%

Carbs
27.4 g
9%

Based on a 2,000 calorie diet

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Reviews (85)

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Wild daycare

Mar. 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 h..." See morealf & 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

Aug. 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!..." See more"

Emerald City Cook

Aug. 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 ..." See moremuch 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!"

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