Classic Cocktail Meatball Recipe

Meatballs are a great finger food, and excellent go-to when you need to feed a crowd. They’re super yummy, and so easy to make. With this recipe, you can prepare a killer batch of meatballs in no time, and they’re full of great flavors.

Meatballs are a favorite Italian dish, and the meatballs in this recipe are truly special. They pack both protein and flavor into one super-sized ball! The secret is to use a high-quality ground beef that is lean and white (not fatty). The ground beef is mixed with broth and cottage cheese for a soft, tender texture. Other ingredients include bread crumbs, grated parmesan cheese, garlic, and parsley. The resulting meatballs are then baked in the oven until they are cooked through. They need to be served immediately after cooking, because they tend to lose their tenderness if left to cool.

This post is all about the classic cocktail meatball recipe – a Frank Sinatra classic, a classic crowd-pleaser, and one of the most popular appetizers at local bars and restaurants.. Read more about party meatballs and let us know what you think.Classic cocktail meatballs are a crowd pleaser. Who doesn’t like sweetly spiced meatballs? It’s easy to make ahead of time and fast enough to make a big batch for your next cocktail party or event. Unlike other cocktail meatball recipes, these meatballs have a meaty flavor mixed with a rich, sweet and spicy taste. They form a golden crust in the oven, but remain soft (thanks to the sauce!). You will need high quality ground beef, eggs and spices. You only need a few ingredients for this sweet and spicy sauce (which can also be served as a side dish): Ketchup, water, sauce and Worcestershire sauce. Serve them at your next party and your guests will leave satisfied!

How to make classic meatballs

Classic meatballs are ready in minutes. First, mix the meatloaf mixture: Minced beef, breadcrumbs, chopped onion, 2 eggs, grated parmesan, chopped garlic and fresh parsley. While the meatballs are cooking, make the sauce. Prepared ketchup, brown sugar, water, soy sauce and Worcestershire sauce. As soon as they come out of the oven, add the meatballs to the sauce to continue cooking.

Tips for making the best meatballs

– To make sure all the patties are the same size, use an ice cream scoop!

– To make the classic pressure cooker meatballs, put the meatballs and sauce in the pressure cooker and simmer over low heat for one hour. They can also be cooked in the Instant Pot, which saves a lot of time!

– To cook meatballs in a hot air fryer, place them in the basket of the hot air fryer (without touching them) and fry them at 400°F for about 5-6 minutes, until crispy. Turn over and bake in the air for another 5-6 minutes, until golden brown and the internal temperature is above 165°F.

– If you want to make gluten free pancakes, look for gluten free breadcrumbs, you can find them in health food stores.

– If you are using frozen meatballs, you will need to increase the cooking time.

– Spice up the sauce by adding a pinch of cayenne flour to the meatballs and sauce.

Meatballs sauce Variations

For the sweet and sour sauce, make equal amounts of grape jelly and sweet chili sauce and vinegar until the sauce becomes thick. You can also mix cranberry sauce with chili sauce or barbecue sauce with apricot jam for sweeter sauces.

For Italian meatballs, add fresh herbs (like basil and oregano) to the meatball mixture. For the sauce, make a tomato-based sauce. Finally, sprinkle with Parmesan cheese.

How to store cocktail meatballs

Cocktail meatballs can be stored in the refrigerator for up to 4 days. They can also be frozen, see our tips below.

Can I freeze the classic cocktail meatballs?

These classic cocktail meatballs are perfect for the freezer. Just put the cooked (and cooled) meatballs in an airtight plastic bag and store in the freezer for up to 3 months. Thaw in the fridge and reheat in the oven or microwave.

Uncooked meatballs can also be frozen. Place the patties on a baking sheet and freeze. After freezing, transfer to an airtight container and store for up to 3 months.


Put all ingredients in a bowl.

Mix them very well with your hands until the mixture is homogeneous.

Make small patties (a snack).

Place them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 220 C until golden brown.

Meanwhile, prepare the sauce in a large saucepan by mixing all the ingredients and simmering for about 10 minutes.

When the meatballs are done, place them in the sauce and let them cook for a few minutes.

Now it’s time to serve these delicious bites with toothpicks.


The sweet and sour sauce can be poured into a dipping dish and served as a side dish.While we’re on the subject of meatballs, let’s talk about the classic cocktail meatball. As a classic, it is rather simple: a ball of ground beef, breadcrumbs, and some herbs. But they’re so good, and so versatile. Feel free to add your own touches to the basic recipe. Try a traditional Italian dressing for an Italian-inspired meatball. Flavor it with barbecue sauce for a barbecue meatball. And for a sweet meatball, add some powdered sugar and vanilla extract.. Read more about party meatballs recipes and let us know what you think.

Frequently Asked Questions

How do you make cocktail meatballs from scratch?

For some reason, I’ve always hated making cocktail meatballs. I don’t know if it was the mess or the fact that I didn’t have a cocktail shaker, so I had to mix the dry ingredients by hand. Either way, they’re just not very appetizing, and I always had a difficult time serving them. So, I thought I’d put together a recipe that doesn’t require the use of cocktail shakers–or the mess of mixing with your hands! If you’re looking for an easy cocktail meatball recipe, then look no further. I have to confess, I did not come up with this recipe myself. It was given to me by a colleague and dear friend, and I’ve been making them ever since.

What is the secret to good meatballs?

Let’s face it, meatballs are a dish that you either love or hate, and I fall squarely into the latter category. I think it’s the combination of the mushy texture and the strong tomato flavor that makes meatballs disgusting to me. I used to be a vegetarian growing up, but I’ve seen some amazing meatball recipes lately, like this one. It’s part of a larger series called “Meatball Madness” on the blog, which is devoted entirely to meatballs. Making meatballs is a task best left to the professionals. For those of you who want to skip the complex preparations and create a great tasting dish, our recipe for Classic Meatballs is the one you want to go with. This recipe is a classic Italian recipe and is used to make many types of meatballs, from Italian classics to Italian wedding food, and our meatballs are the best.

Can you serve meatballs at room temperature?

An old-fashioned favorite, meatballs are easy to make, low in fat, and most important, everyone loves them! The only challenge with making them is that they tend to get soggy when served cold. So, how can you avoid that? Right here, we’ll show you how to make restaurant-quality meatballs in a flash. Many restaurants include meatballs on their menus, but only few people actually make them at home. If you are going to make them at home, the best way to do it is to make them cold.

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