Tangy Cocktail Meatballs
Elevate your next gathering with these irresistible Tangy Cocktail Meatballs, a delightful combination of tender beef and pork meatballs paired with a zesty-sweet sauce that's sure to please every palate. These bite-sized delights are baked to golden perfection, then simmered in a bold, flavor-packed glaze made from ketchup, grape jelly, apple cider vinegar, and a splash of Worcestershire sauce—perfect for balancing savory and tangy notes. Ready in just under an hour, this easy-to-make appetizer is ideal for parties, potlucks, or game day spreads. Serve these crowd-pleasers straight from the skillet or artfully plated with toothpicks for effortless enjoyment! Keywords: tangy cocktail meatballs, homemade appetizer, zesty meatball sauce, party-friendly recipe, savory and sweet meatballs.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 0.25 cup grated Parmesan cheese
- 1 egg
- 2 cloves minced garlic
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cup ketchup
- 1 cup grape jelly
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 0.5 tsp hot sauce (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, egg, minced garlic, salt, and pepper. Mix until just combined, being careful not to overwork the meat mixture.
Using your hands or a small scoop, form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are browned and cooked through.
While the meatballs are baking, prepare the tangy sauce. In a large skillet or saucepan, combine the ketchup, grape jelly, apple cider vinegar, Worcestershire sauce, and hot sauce (if using). Heat over medium-low, stirring frequently, until the sauce is smooth and warmed through, about 5 minutes.
Once the meatballs are cooked, transfer them to the skillet with the sauce. Toss gently to coat the meatballs evenly in the sauce.
Reduce the heat to low and let the meatballs simmer in the sauce for 10-15 minutes, allowing the flavors to meld together.
Transfer the tangy cocktail meatballs to a serving dish, garnish with chopped parsley if desired, and serve hot. They pair wonderfully with toothpicks for easy serving at parties.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 21.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
