Cocktail Meatballs

Cocktail Meatballs

1133

"These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party."

Ingredients

1 h 45 m {{adjustedServings}} servings 193 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1133
  1. 1589 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These meatballs were a hit! I used frozen meatballs. Most jellied cranberry sauce come in 16 oz cans so if you decide to use the whole can you'll need to double all the other ingredients. Typi...

I have made these numerous times and am ashamed to admit I'm just now reviewing them. Wonderful addition to the regular grape jelly recipes out there with great meatballs.... Based on expe...

Fromrfjl46 I have been making these meatballs for 30 years or more in my catering business. I however use cornflakes crumbs instead of bread crumbs. I also put 1/3 cup parsley; I use 1/4 cup ke...