Description
These Cocktail Meatballs are a savory crowd-pleaser featuring tender beef meatballs baked to perfection and simmered in a rich, tangy sauce made with ketchup, brown sugar, and Worcestershire sauce. Perfect as a party appetizer or for casual gatherings, this recipe makes a large batch of flavorful meatballs that are moist, juicy, and coated in a sticky sweet-and-sour glaze.
Ingredients
Meatballs
- 2 large eggs
- ½ cup heavy cream or milk
- 1½ cups cubed white sandwich bread, crusts removed
- 1 pound ground veal
- 1 large garlic clove, minced
- ¼ teaspoon ground black pepper
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1 pound ground beef (85% lean)
Sauce
- 1 cup ketchup
- 1 cup packed dark brown sugar
- ¼ cup water
- 3 tablespoons cider vinegar
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons finely minced shallot (from one shallot)
- 2 small cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Finely chopped parsley (optional, for garnish)
Instructions
- Make the Meatballs: Preheat your oven to 325°F (163°C). Line a baking sheet with aluminum foil for easy cleanup and place an ovenproof rack on top. Spray the rack generously with nonstick cooking spray to prevent sticking.
- Prepare the Bread Mixture: In a medium bowl, whisk together the eggs and heavy cream (or milk). Stir in the cubed bread and mash with a fork until the bread breaks down into a soft, paste-like consistency. Set this mixture aside.
- Mix the Meatball Ingredients: Using a stand mixer fitted with the paddle attachment, beat the ground veal, minced garlic, black pepper, salt, and baking powder on high speed until the mixture is smooth and pale, about 2 minutes, scraping down the bowl as needed. Add the bread mixture and continue beating on high speed until smooth and fully incorporated, about 1 minute. Finally, add the ground beef and mix on medium-low speed just until combined, about 20 seconds, scraping the bowl as necessary.
- Form and Bake Meatballs: With wet hands (to prevent sticking), shape the mixture into 1½-inch round meatballs and arrange them on the prepared rack. Bake for about 25 minutes until they are just cooked through. The rack will leave slight marks on the bottom, but these won’t be noticeable after adding sauce.
- Prepare the Sauce: While the meatballs bake, combine the ketchup, dark brown sugar, water, cider vinegar, Worcestershire sauce, minced shallot, minced garlic, salt, and pepper in a large skillet. Bring to a boil over medium-high heat, then reduce the heat and simmer until the sauce thickens, approximately 10 to 12 minutes.
- Simmer Meatballs in Sauce: Add the hot baked meatballs to the skillet with the thickened sauce. Simmer gently until the meatballs are warmed through and coated well with sauce. Transfer the meatballs to a serving platter, garnish with chopped parsley if desired, and serve warm with toothpicks for easy eating.
- Freezer-Friendly Instructions: Both the meatballs and the sauce can be stored separately in airtight containers in the freezer for up to 3 months. To serve, reheat meatballs in the sauce over medium heat on the stovetop until hot in the center.
Notes
- The recipe uses both ground veal and ground beef for a tender yet flavorful meatball; you can substitute all beef if preferred.
- Wet your hands with water to make forming the sticky meatball mixture easier.
- Using an oven rack helps the meatballs bake evenly and prevents them from sitting in grease.
- The sauce can be adjusted for sweetness or tang by varying the brown sugar and vinegar amounts.
- These meatballs are great served as an appetizer or over rice or noodles for a main dish.
- Ensure the meatballs reach an internal temperature of 160°F (71°C) to guarantee doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
