Classic Cocktail Meatballs

Classic Cocktail Meatballs

7
Kraft 0

"Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker."

Ingredients 36 m {{adjustedServings}} servings 138 cals

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
  3. Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
  4. Add meatballs to sauce; stir to evenly coat.
Tips & Tricks
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Footnotes

  • Kraft Kitchens Tips
  • SERVING SUGGESTION
  • Meatballs in sauce can also be served in a slow cooker set to warm.
  • NOTE
  • If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
  • HOW TO FREEZE MEATBALLS
  • Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
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Reviews 7

  1. 8 Ratings

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ALLYSONJANE
11/20/2013

I make this sauce all the time for parties. I use frozen meatballs and cook it in the crock pot for simplicity.

jee jee
12/18/2013

This a very tasty meatball. The packaged stuffing mix added great flavor. I made this actually as written. I have made it many times now. I also have froze the meatballs and added sauce on serving day.Then served in a slow cooker for a brunch.

Kimberly
12/25/2014

These meatballs were delicious and so easy! The only change I would make is to crush up the StoveTop stuffing before adding it to the meat. I think it would make the meatballs less chunky. Will definitely make again.