Classic Cocktail Meatballs - Kraft Recipes Top
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Classic Cocktail Meatballs

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Prep Time
35
min.
Total Time
35
min.
Servings

50 servings, 1 meatball each

Make a timeless party favorite: Classic Cocktail Meatballs! Show off your cocktail meatballs on a platter or keep them at a low simmer in a slow cooker.

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Make It

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  • 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.

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.

Servings

  • 50 servings, 1 meatball each

Nutritional Information

Serving Size 50 servings, 1 meatball each
AMOUNT PER SERVING
Calories 60
Total fat 2g
Saturated fat 0.5g
Cholesterol 20mg
Sodium 60mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from We love this recipe! We love this recipe! I have substituted cranberry sauce for the grape jelly and used marinara/spaghetti sauce - so it is not spicy. That is what makes this recipe so great, you can change it to your tastes! Using the slow cooker for serving works out perfectly for these meatballs too. If you freeze any (if you have any leftovers) be sure to lay them out on a cookie sheet so they won't stick together in a big ball. Makes it easier when you want to re-warm and serve what you need.
Date published: 2009-12-16
Rated 5 out of 5 by from Using the stuffing mix makes the meatballs easier to prepare. Using the stuffing mix makes the meatballs easier to prepare. I like the idea of baking them to exclude any extra fat. Instead of the grape jelly, I used one can of cranberry sauce - makes the sauce tangier and less sweet. My husband is not usually crazy about my trying new recipes, but he liked these!
Date published: 2009-12-22
Rated 5 out of 5 by from I recently had these meatballs at a Bunco party. I recently had these meatballs at a Bunco party. They were very good. I've made the cocktail sauce for years with my own meatball recipe, but I must say that these meatballs are excellent. Can't wait to make them myself.
Date published: 2010-03-07
Rated 5 out of 5 by from For the holidays I am using this recipe with a coating of cranberry sauce and Kraft Original BBQ... For the holidays I am using this recipe with a coating of cranberry sauce and Kraft Original BBQ sauce as shown in the 11/09 issue of "food&family". It is delicious. A real plus is being able to make ahead and freeze.
Date published: 2009-12-22
Rated 5 out of 5 by from This recipe is really easy - after cooking the meatballs, I mix it all together and serve it in a... This recipe is really easy - after cooking the meatballs, I mix it all together and serve it in a crockpot. During the holidays, I substitute canned cranberry sauce for the grape jelly.
Date published: 2009-12-15
Rated 5 out of 5 by from FABULOUS....I make mine with ground chicken breasts and they are NOT dry...just as juicy and... FABULOUS....I make mine with ground chicken breasts and they are NOT dry...just as juicy and delicious! I also use this meatball recipe for my spaghetti and meatballs~ awesome with whole wheat pasta and parmesan reggiano!!
Date published: 2009-12-23
Rated 4 out of 5 by from It tastes even better with a few additions. It tastes even better with a few additions. Add parmesan cheese to the meatball mixture, up to 1/4c. Add 1tbsp. worcestershire sauce and 1/4c light cream to the sauce. It's delicious!
Date published: 2009-12-28
Rated 5 out of 5 by from LOVED it! LOVED it! I used strawberry jam instead of grape for a different flavor, and a hot chili sauce. Took it to a potluck and got raves, no leftovers! Next time I'm going to try apricot preserves. I noticed with the hot chili sauce I used only a couple of tablespoons for flavor, nowhere near a 12-oz bottle. The meatballs were too easy, I'll never buy frozen, bagged meatballs again.
Date published: 2009-12-22
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