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. 

Quiche Lorraine
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

  1. 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.

  2. 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.

  3. We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.

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