Cocktail Meatballs – Juicy Bites in a Sweet & Tangy Sauce!
Need a simple, crowd-pleasing recipe that practically makes itself? These Easy Cocktail Meatballs are exactly that. Juicy little bites of savory meat, simmered in a sweet-and-tangy sauce until they’re sticky, glossy, and impossible to resist. They’re the kind of recipe that feels effortless but always gets you praise. A total winner when you want something comforting, flavorful, and no-fuss.
Servings: 24 meatballs
Ingredients
For the meatballs
- 1 lb ground beef
- 1 egg
- 1/2 cup finely ground breadcrumbs
- 1/4 cup cup heavy cream
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 large cloves garlic minced
For the sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar or any sweetner of your preference
- 4 tablespoons water
- 1 1/2 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic clove minced
- salt and ground black pepper
Instructions
- Preheat your oven to 400°F.
- Combine all meatball ingredients in a medium bowl. Gently mix everything well to combine.
- Use a small cookie scoop to portion the meat mix. Roll these portions into small balls using your hands. It’ll be about 24 meatballs (the amount will depend on the size of your meatballs).
- Spray cooking oil on a baking sheet and place the meatballs on it.
- Bake for approximately 15-20 minutes or until they are evenly brown.
- While the meatballs are in the oven, let’s make the sauce. Combine all ingredients in a skillet large enough to hold all the meatballs. Simmer the sauce over medium-high heat for about ten minutes, until slightly thickened.
- Add the baked meatballs into the sauce and stir to coat.
- Place the meatballs on a serving tray and spoon some of the sauce over them. Garnish with chopped fresh parsley and serve warm, with toothpicks.
Notes
- The nutrition facts don't include the meatball sauce.
- To store: Place meatballs and sauce in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat cocktail meatballs in the microwave or on the stovetop.
- To freeze: You can freeze cocktail meatballs in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving: 1/24 | Calories: 37kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Cholesterol: 13mg | Sodium: 110mg | Potassium: 9mg