Cocktail Meatballs in a super easy sweet and sour sauce with a subtle kick of chili. The best appetizer and an instant hit at your table! Your guests won't stop at one... watch them disappear in minutes.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Course: Appetizer
Cuisine: American
Keyword: meatballs
Servings: 70- 80 meatballs
Calories: 41kcal
Author: Karina
Ingredients
2pounds(1 kg) lean ground beef mince
2largeeggs
1/4cupketchup(Australian tomato sauce)
1tablespoonWorcestershire sauce
1cupplain breadcrumbs
1/3cuponion,finely chopped or grated
16ouncesjellied cranberry(Ocean Spray brand)
12ouncesHeinz chili sauce(adjust to suit your tastes/heat preference)
Preheat oven to 350°F (175°C). Like a baking sheet with parchment paper. Set aside.
In a large bowl, mix together the beef, eggs, ketchup (tomato sauce), Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop ( 1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.)
Bake in preheated oven for 20 to 25 minutes, turning once while cooking.
While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving.
Notes
OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening.