Retro-Delicious: Cocktail Meatballs

Who doesn’t love a good meatball? It’s a great thing to be able to make — ideal for a quick pasta dinner, used to stuff a sandwich, as finger food for toddlers, or to whip up a batch of classic sweet and sour cocktail meatballs — perfect for serving at any get-together. This is Emeril’s meatball recipe, topped with the simple sauce my mom has been making for decades. Made with ketchup and grape jelly, it couldn’t be easier — or more delicious.

Classic Cocktail Meatballs

Adapted from Emeril Lagasse

1 lb ground beef
1 large egg
1/2 cup finely chopped onion
1/4 cup fine dry bread crumbs
2 Tbsp grated Parmesan
2 Tbsp milk
1/2 tsp Worcestershire sauce
1 1/2 tsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper

3/4 cup ketchup
3/4 cup grape jelly
a squirt of sriracha

Preheat the oven to 350F.

In a large bowl, combine all the ingredients for the meatballs, mix well with your hands. Shape into 1-inch meatballs. In a large, heavy skillet set over medium-high heat, add a drizzle of oil and cook the meatballs in batches, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.

Make the sauce by combining all the ingredients in a medium bowl, whisking to combine. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately. Serves 6-8.

Photo adapted from Stock.xchng

Article Posted 3 years Ago
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