Savory and sweet, these classic Cocktail Meatballs are simmered in a rich blend of grape jelly and chili sauce. I find them to be the ultimate crowd-pleaser—perfect for holiday parties, potlucks, and game days. Their tangy-sweet glaze clings to tender beef meatballs, creating a bite-sized treat that disappears fast.
Why You’ll Love This Recipe
I love how quick and simple these cocktail meatballs are to put together, yet they always make a big impact at gatherings. The ingredients are minimal and easy to find, and I can make them ahead of time or keep them warm in a slow cooker while entertaining. The combination of chili sauce and grape jelly may sound unusual, but it creates a surprisingly delicious sweet-and-savory glaze that works every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds ground beef
1 egg
1/4 cup bread crumbs
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 (12-ounce) bottle chili sauce
Salt and pepper to taste
1 (10-ounce) jar grape jelly
1 tablespoon lemon juice (optional)
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I combine the ground beef, egg, bread crumbs, minced onion, salt, pepper, and Worcestershire sauce. I mix it all until fully incorporated.
I shape the mixture into small 1-inch meatballs and arrange them on a baking sheet.
Then I bake the meatballs for 20–25 minutes, or until they’re browned and cooked through.
While the meatballs bake, I make the sauce. In a large saucepan over medium heat, I combine the chili sauce, grape jelly, and lemon juice (if using), stirring until smooth and heated through.
I add the cooked meatballs to the saucepan and let them simmer on low heat for 10–15 minutes, stirring now and then to coat them evenly.
I serve them warm with toothpicks or transfer them to a slow cooker to keep warm during a party.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories per serving: 320 kcal
Variations
Make it spicy: I sometimes add a pinch of crushed red pepper flakes to the sauce for a little heat.
Switch the meat: Ground turkey or pork works just as well if I’m looking for a lighter or slightly different flavor.
Try a different jelly: I’ve made these with cranberry or apricot preserves in place of grape jelly for a fresh twist.
Add garlic: I mix in a clove of minced garlic with the meatball mixture for extra depth.
Serve with sides: These go great over rice or mashed potatoes if I want to make them into a meal.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a saucepan over low heat or microwave them in 30-second intervals until heated through. If I’m preparing them ahead of time for a party, I keep them warm in a slow cooker on the “low” setting for up to 2–3 hours.
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FAQs
How do I keep cocktail meatballs warm at a party?
I use a slow cooker on the “warm” or “low” setting to keep the meatballs warm without overcooking them. Just be sure to stir occasionally.
Can I freeze cocktail meatballs?
Yes, I freeze them after baking but before adding the sauce, or freeze them fully sauced. I reheat straight from frozen in a saucepan or slow cooker until hot.
What can I use instead of grape jelly?
If I don’t have grape jelly, I’ve had great results using cranberry sauce, apricot preserves, or even plum jam for a similar sweet base.
Can I make these in advance?
Absolutely. I often bake the meatballs the day before and refrigerate them. When I’m ready to serve, I warm them up in the sauce.
Do I have to bake the meatballs, or can I cook them another way?
I prefer baking for ease and even cooking, but I’ve also pan-fried them in a skillet for a crispier texture. Just be sure they’re fully cooked before adding them to the sauce.
Conclusion
These cocktail meatballs are a nostalgic, foolproof appetizer that I always rely on for parties and casual get-togethers. They’re incredibly flavorful, easy to prepare, and flexible enough to make ahead or adjust to taste. Whether I serve them on toothpicks or over rice, they’re always a hit.
📖 Recipe:
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Cocktail Meatballs
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
Savory and sweet cocktail meatballs simmered in a rich blend of grape jelly and chili sauce. Perfect for parties, potlucks, or game days, these bite-sized treats are easy to make and always a hit.
Ingredients
1 1/2 pounds ground beef
1 egg
1/4 cup bread crumbs
2 tablespoons minced onion
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape jelly
1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground beef, egg, bread crumbs, minced onion, salt, pepper, and Worcestershire sauce. Mix until fully incorporated.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet.
- Bake the meatballs for 20–25 minutes or until browned and cooked through.
- While the meatballs bake, prepare the sauce by combining chili sauce, grape jelly, and lemon juice (if using) in a large saucepan over medium heat. Stir until smooth and heated through.
- Add the cooked meatballs to the sauce and simmer on low heat for 10–15 minutes, stirring occasionally to coat evenly.
- Serve warm with toothpicks or keep warm in a slow cooker for entertaining.
Notes
Add a pinch of crushed red pepper flakes to the sauce for a spicier version.
Ground turkey or pork can be used instead of beef.
Try cranberry or apricot preserves in place of grape jelly for variation.
Add a clove of minced garlic to the meatball mixture for extra flavor.
Serve over rice or mashed potatoes for a fuller meal.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a saucepan or microwave.
Freeze baked meatballs with or without sauce and reheat from frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 14g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 70mg
