Cocktail Meatballs

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It’s not too early to start thinking about weekend holiday parties.  Thanksgiving is less than three weeks away, and suddenly it’s Christmas.  You could make these meatballs now and freeze them, ready to pull out for party fare.  All you would have to do is make the easy sweet-sour glaze.  People never seem to tire of this retro recipe!

Cocktail Meatballs with Sweet-and-Sour Glaze


1 pound ground chuck
2/3 cup seasoned dry bread crumbs
1/3 cup milk
1 egg, lightly beaten
1 clove garlic, minced
1/4 teaspoon ground coriander seeds
Salt and pepper, to taste

3 Tablespoons butter

Sweet-and-Sour Glaze:

1 can (16 ounces) jellied cranberry sauce
3 Tablespoons red wine vinegar
3 Tablespoons apricot preserves
2 Tablespoons sugar
1 teaspoon lemon juice
1 teaspoon grated orange rind
1 teaspoon dry mustard
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Salt, to taste

1.  For meatballs:  Combine all meatball ingredients except for the butter, in a large bowl.  Stir until combined and shape into 36 one-inch balls. 
2.  Melt the butter in a large skillet and cook meatballs on all sides until browned, doing in batches if necessary; keep warm.  (or cool and freeze for later use).
3. For glaze:  Whisk cranberry sauce in medium-size bowl until smooth; mix in remaining glaze ingredients except salt.  Pour into a saucepan and cook, uncovered, over low heat until hot and slightly thickened, about 5 minutes.  Taste to see if it needs salt.  Serve immediately with hot meatballs.

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