Cocktail Meatballs are small meatballs that are simmered in a sauce made of grape jelly and chili sauce. The sauce adds a little sweetness to the meatballs.
These meatballs are good served as an appetizer or at a party. They can be kept warm in a slow cooker or on the stove.
Making the meatballs for this recipe is similar to other meatball recipes. You use ground beef, an egg, some spices and a binder. This recipe uses bread crumbs as the binder. Other recipes, like my Aunt Jane's Meat Ti Tai, uses all-purpose flour as the binder.
Simply mix ground beef, bread crumbs, an egg and some spices then form one-inch meatballs. Next, brown the meatballs in oil then drain off the oil. Add the grape jelly and cocktail sauce. Gently stir, then let the meatballs simmer in the sauce for about 30-minutes.
Sometimes, I will make the meatballs a few hours before I need them then simmer them on the lowest setting for my stove top burner until they are needed. The sauce gets warm and the meatballs stay soft.
I hope you enjoy the Cocktail Meatballs!
- 1 pound ground beef, lean
- 1/2 cup bread crumbs
- 1/3 cup onion, chopped
- 1/4 cup soy milk or milk
- 1 jumbo egg
- 1 tablespoon parsley
- 1 teaspoon salt
- 3-4 tablespoons vegetable oil
- 12 ounces chili sauce
- 10 ounces grape jelly
- Lightly beat the egg and soy milk in a container large enough to hold all of the meatball ingredients.
- Add the bread crumbs, onions, parsley and salt then stir to combine.
- Let rest for 10-15 minutes so that they bread crumbs absorb the liquid and become soft.
- Add the ground beef then mix well.
- Form 1-inch meatballs.
- Heat the vegetable oil in a large skillet.
- Brown the meatballs in the skillet.
- Drain off the fat.
- Add the chili sauce and jelly to the skillet.
- Simmer for about 30 minutes, stirring occasionally.