Cocktail Meatballs
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.
Servings: 70 - 80 meatballs
Ingredients
- 2 pounds lean ground beef mince
- 2 large eggs
- 1/4 cup ketchup Australian tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup plain breadcrumbs
- 1/3 cup onion finely chopped or grated
- 16 ounces jellied cranberry Ocean Spray brand
- 12 ounces Heinz chili sauce adjust to suit your tastes/heat preference
- 2 tablespoons brown sugar
- 2 teaspoons white vinegar or fresh squeezed lemon juice
Instructions
- 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.
Nutrition
Calories: 48kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.5mg