Cocktail Meatball Recipe
Enjoy these classic cocktail meatballs made with strawberry jelly, balsamic, and chili sauce, for the Best Cocktail Meatballs recipe.
Friends, perfect for any party or GAME DAY, we love this classic meatballs recipe? These popular meatballs have been around for years. Maybe your mama made them for potlucks, or a NYE party.
Cocktail Meatball Recipe
They get devoured quickly—a real party hit. Yes, they’re sweet, but they’re also super good because the meatballs are homemade!
Why we love this recipe
- Strawberry Balsamic Cocktail Meatballs recipe makes 5-6 dozen meatballs! We love the “homemade” recipe, but you can also use frozen with the sauce.
- Crowd-pleasing recipe at every party.
- The leftovers are amazing (if there are any) in tacos the next night.
- Easy recipe to make in the slow cooker, turn on LO heat.
How do you make the best meatball sauce?
Two easy ingredients! Strawberry jelly (preserves) and chili sauce. Two easy ingredients to keep stocked in your pantry! Here’s a little tip: What jelly is in your pantry that you want to use up? Almost any flavor jelly works for this recipe. Grape jelly is also popular.
Ingredients to make your own cocktail meatballs:
- Ground beef
- Bread crumbs
- Sweet onion
- Salt + white pepper
- Balsamic vinegar
- Chili sauce
- Strawberry jelly
Make homemade meatballs
As I mentioned above, Cocktail Meatballs are easily made with frozen meatballs, grape jelly, and chili sauce. It’s easy to throw together with only three ingredients and toss in the crock pot.
But wait … we really love to make our own meatballs. Follow the recipe below. Then toss in a slow cooker, and simmer before serving, as well as keeping them hot for the duration of your party.
Hosting a Game Day Party
This recipe is perfect for game day! Have you thought about changing up the guest list, or do you invite the same people year after year? Traditionalism is great, but it’s also good to change things up (my humble opinion).
You could also serve this recipe in the center of an epic charcuterie, if they’re eaten quickly. Otherwise, it’s best to keep them in a slow cooker so they stay nice and hot.
Throw away that recipe that calls for frozen meatballs and grape jelly – these homemade cocktail meatballs are so much better.
How do you make cocktail meatballs?
- Shape meat mixture into 1-1/2″ meatballs. Place in ungreased 13x9x2 rectangular pan lined with foil or parchment paper (easier to clean up) and bake.
- Heat chili sauce and jelly in large saucepan and simmer.
- Pour sauce over cooked meatballs and serve in a slow cooker, or on an appetizer platter or charcuterie board with toothpicks, or over rice or quinoa. Garnish with fresh chopped parsley.
How to serve cocktail meatballs
You can leave them in the slow cooker (to remain hot), or you can plate them on a large serving platter. Garnish with fresh parsley!
If you plate them, it’s nice to stick a toothpick in each meatball.
Enjoy the leftovers on tacos!
We’ve even served the leftovers in tacos, and spiced them up. They’re also delicious over white rice or quinoa or spaghetti squash for dinner!
More meatball appetizers to try:
Get the Recipe:
Best Cocktail Meatballs
- 3 lbs. lean ground beef
- 1 ½ cup bread crumbs, any flavor
- 1 large sweet onion, finely chopped
- ¾ cup milk
- 3 tsp. salt
- ¼ cup balsamic vinegar
- 1 ½ tsp. white pepper
- 6 eggs
- 2 bottles, 12 ounces each, chili sauce
- 1 jar, 22 ounce, Smucker’s Strawberry Jelly
- Fresh parsley, chopped
- Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape meat mixture into 1-½″ meatballs. Place in ungreased 13x9x2 rectangular pan lined with foil or parchment paper (easier to clean up).
- Bake uncovered about 30 minutes or until no longer pink in center.
- Heat chili sauce and jelly in large saucepan over medium heat, stirring constantly until heated through. Stir in meatballs until coated. Simmer uncovered 30 minutes.
- Serve in a slow cooker, or on an appetizer platter with toothpicks, or over rice or quinoa or spaghetti squash. Garnish with fresh chopped parsley.
Recipe originally posted DEC 2014.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...