Hot and Saucy Cocktail Meatballs
The ultimate party appetizer! These tender, baked meatballs are smothered in an iconic, irresistible sweet and spicy sauce made with chili sauce and grape jelly. Always the first to disappear!
Ingredients
For the Meatballs:
- 2 pounds lean ground beef
- 1 cup dry bread crumbs any flavor
- 2/3 cup finely chopped onion
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 2 large eggs
For the Sauce:
- 2 bottles 12 ounces each chili sauce
- 2 jars 10 ounces each grape jelly
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine all meatball ingredients: ground beef, bread crumbs, onion, milk, parsley, salt, Worcestershire sauce, pepper, and eggs. Mix gently until just combined.
- Shape mixture into 1 inch meatballs (about 1 tbsp each). Place in an ungreased 13x9 inch pan or on a rack in a broiler pan.
- Bake for 18-22 minutes, or until no longer pink in the center.
- While meatballs bake, make the sauce. In a large Dutch oven or pot, combine chili sauce and grape jelly. Heat over medium, stirring constantly, until jelly is melted and smooth.
- Using a slotted spoon, transfer the baked meatballs into the sauce. Stir gently to coat.
- Simmer uncovered over low heat for 30 minutes, stirring occasionally.
- Serve hot with toothpicks.
Notes
- For a shortcut, use 2-3 lbs of frozen cooked meatballs. Simmer in the sauce for 30-40 minutes.
- Handle the meat mixture gently for tender meatballs.
- Make Ahead: Bake meatballs and make sauce 1-2 days ahead. Store separately in the fridge. Combine and simmer before serving.