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Sweet and Sassy Cocktail Meatballs

by on February 12, 2012 in Appetizers February 12, 2012 Appetizers
See post on Cindy’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Cocktail meatballs.

Ingredients

  • 2 pounds Lean Ground Beef
  • 1 cup Bread Crumbs
  • 4 pieces Green Scallions, Chopped
  • ½ cups Milk
  • 2 Tablespoons Chopped Fresh Parsley
  • 2 teaspoons Salt
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoons Freshly Cracked Black Pepper
  • 2 whole Eggs
  • 2 bottles (12 Oz. Size) Chili Sauce
  • 2 jars (10 Oz. Size) Grape Jelly

Preparation

Preheat oven to 400ºF.

Stir together all ingredients except chili sauce and jelly.

Shape into 1-inch meatballs and place on a baking sheet with a cooling rack that has been sprayed with Pam. Bake for approximately 20 minutes or until no longer pink in the center and juice runs clear.

Heat chili sauce and jelly in s large pot or Dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes.

Serve hot with toothpicks. This works great in a chafing dish for easy serving.

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2 Reviews

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Tsubasa on 11.22.2012

I made these as appetizers for Thanksgiving, and they were great. The meatballs themselves were fantastic… the sauce has a strong sweet/sour/BBQ flavor which was good, but a little polarizing. Anyway, even the picky kids gobbled them up. I loved how easy they were to make too, I baked the meatballs the day before and stored them in the fridge overnight until I was ready to simmer them.

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shari on 3.26.2012

These are excellent meatballs! I doubled the recipe and took them to a church potluck. Needless to say, they were gone in a flash. I ended up with a lot of sauce leftover, so next time I will double the meatballs, and not double the sauce.

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