Cocktail Meatballs

Cocktail Meatballs

1125
Lara 0

"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

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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:
  • 55 mg
  • 18%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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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.
Tips & Tricks
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See how to make a lower-fat version of cocktail meatballs.

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Reviews 1125

  1. 1578 Ratings

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echen2000
3/20/2006

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. Typical chili sauce comes in 12oz. bottle so you'll need two bottles if you use the full can of cranberry. Hope this helps your shopping.

Crystal S
1/20/2010

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 experience and personal preference with these cocktail meatballs I offer the following suggestions: 1.) Add one packet of lipton onion soup mix to the meatball mixture if you do not have time to mince or grate the onion. 2.) Bake meatballs over a drip pan to reduce the fat before adding to the sauce. 3.) If using frozen meatballs ENSURE you DO NOT use Italian meatballs as this upsets the balance of the meatballs and sauce (yuck)! 3.) Make the sauce the day before to let the flavors marry - I can't stress what a difference this makes! This recipe gets better the next day. 4.) The Heinz sauce in the round bottle seems to be the best chili sauce for this mixture. Reviewers: I seriously dislike people that rate a recipe based on the changes they have made to the original. I want to state that I rated this recipe on the recipe Lara submitted. The changes I suggested were based on my family's personal preference. Thanks Lara for a fabulous appetizer recipe - I always give you the credit!

LATULIPPE
12/15/2003

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 ketchup instead of water and 1 tsp. soy sauce. Just a tought from an old chef