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Appetizers

Classic Cocktail Meatballs

Classic Cocktail Meatballs recipe
photo by:kraft
Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.
time
prep:
35 min
total:
35 min
servings
total:
25 servings, 2 meatballs each
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What You Need

2
lb.  lean ground beef
1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1
cup  water
2
 eggs
1
jar  (12 oz.) grape jelly
1
bottle  (12 oz.) chili sauce

Make It

HEAT oven to 400ºF.

MIX meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.

BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

Kraft Kitchens Tips

Serving Suggestion
Meatballs in sauce can also be served in a slow cooker set to warm.
Note
If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
How to Freeze Meatballs
Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
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