Food and Recipes Recipes Cocktail Meatballs Recipe When company's coming, you can't go wrong with classic cocktail meatballs. One batch will make 4 dozen meatballs, but you can easily double the recipe if you're expecting a large crowd because these delicious meatballs won't last long. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on February 20, 2018 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Active Time: 40 mins Total Time: 60 mins Yield: 4 dozen Ingredients 1 1/2 pounds pounds ground chuck 1/4 cup seasoned breadcrumbs 2 teaspoons prepared horseradish 2 garlic cloves, crushed 3/4 cup tomato juice 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 medium-size yellow onions, chopped (about 1 1/2 cups), divided Vegetable cooking spray 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups beef broth 1/2 cup dry red wine 2 tablespoons light brown sugar 2 tablespoons ketchup 1 tablespoon fresh lemon juice gingersnaps, crumbled (about 3 Tbsp.) Directions Preheat oven to 450°. Gently stir together ground chuck, next 6 ingredients, and 3/4 cup chopped onions. Shape into 1-inch balls; place in a lightly greased (with cooking spray) 9- x 13-inch baking dish. Bake 20 minutes. Remove from oven, and drain off excess fat. Heat butter in a large skillet over medium heat; add remaining onions, and sauté 4 to 6 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in beef broth, and cook, whisking constantly, until smooth. Stir in wine and next 4 ingredients. Reduce heat to low, and cook, stirring often, 15 minutes. Add meatballs, and simmer, stirring occasionally, 5 minutes. We tested with Swanson 100% Natural 50% Less Sodium Beef Broth. Print