Saucy Cocktail Meatballs Recipes

COCKTAIL MEATBALLS

Steps:

• Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
• Melt shortening in large skillet and brown meatballs.
• Remove meatballs from skillet and pour off fat.
• Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
• Add meatballs and stir until thoroughly coated.
• Simmer, uncovered, 30 minutes.
• Serve in chafing dish.

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
• Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
• Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
• Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
• Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
• Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

COCKTAIL MEATBALLS I

Steps:

• In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
• In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
• Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F
• Stir together all ingredients except chili sauce and jelly.
• Shape beef mixture into 1-inch meatballs.
• Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated.
• Simmer uncovered 30 minutes.
• Serve hot with toothpicks.

SAUCY COCKTAIL MEATBALLS

Steps:

• Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over meatballs. , Cover and cook on low for 3-4 hours or until heated through.

COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.
• Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
• Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.

COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• 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.

MEATBALL PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!