This is the best cocktail meatball recipe that my friend, Maria Alison, shared with me many years ago. Sticky and saucy, they are tender on the inside, perfectly browned on the outside, and coated in a glossy, sweet and spicy glaze that clings to every bite.
Made with a hearty blend of ground pork and beef, they strike that just-right balance between savory comfort food and irresistible snacks. Serve them with hot spinach and artichoke dip, crispy rutabaga fries, and bacon-wrapped asparagus, for a completely from-scratch party fare.
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Quick Look at This Recipe
- ✅ Recipe Name: Best Cocktail Meatball Recipe
- 🕒 Ready In: 35 to 40 minutes
- 🍞 Method: Skillet browned and oven-baked
- 👪 Yield: About 8 servings
- 🍽 Calories: Approximately 420 per serving
- 🥄 Tools: Mixing bowl, skillet, baking sheet, saucepan
- ❄️ Freezer Friendly: Yes
- 📖 Dietary Info: Can be made gluten-free
- ⭐ Why You’ll Love It: Sweet, savory, and perfect for both parties and dinners
- 👩🍳 Tip: Double the sauce if serving over rice or for extra dipping
Why This Recipe Works
What makes this recipe one you will come back to again and again is how practical and versatile it is, without sacrificing flavor.
- Simple – Attainable from-scratch cooking made with real food ingredients from simple pantry staples and freezer-friendly meat.
- Irresistible Flavor – The secret to this sauce is using my homemade grape jelly (apricot or this red pepper jelly recipe works great, too!) It creates a sweet, tangy, and lightly spicy flavor that everyone loves.
- Versatile – Works just as well for weeknight dinners as holiday gatherings, and easy to double or triple for feeding a crowd.
- Convenient – Great make-ahead option for stress-free entertaining.
Key Ingredients:
A full ingredients list, including measurements, can be found in the recipe card below.
- Ground Pork and Ground Beef – This combination gives the meatballs richness and tenderness without being greasy.
- Bread Crumbs – You can use cracker crumbs, but be mindful that they are typically salted, so you won’t want to overdo it.
- Fruit Preserves – Grape, apple, or apricot are good choices for the sweet base of the sauce.
- Barbecue Sauce – Try this sweet and smoky BBQ sauce recipe.
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Recipe Substitutions and Variations
- Sweetener – You can swap honey for brown sugar if that’s what you have on hand.
- Meat – Ground pork makes these meatballs rich and tender, but if you don’t have any on hand, you can use all beef.
- Gluten Free Option – For gluten-free meatballs, use cornmeal.
Recipe Instructions
Step 1: Preheat the oven to 350°F. In a medium bowl, combine the ground pork, ground beef, cracker crumbs or bread crumbs, onion, garlic, salt, pepper, and egg. Mix gently using your hands.
Step 2: Form the mixture into 1-inch meatballs and set aside.
Step 3: Heat the cooking oil in a skillet over medium heat. Brown the meatballs in batches, turning occasionally.
Step 4: Transfer the browned meatballs to a cookie sheet and bake for 10 minutes.
Step 5: While the meatballs bake, combine the preserves, brown sugar or honey, sriracha, barbecue sauce, and apple cider or juice in a saucepan. Bring to a boil, then reduce the heat and simmer until thickened, about 10 minutes.
Step 6: Add the baked meatballs to the sauce, stir to coat, and serve hot.
Recipe Tips
- Plan on about 30 to 40 minutes from start to finish, depending on your prep speed.
- If serving over rice or noodles, double or triple the sauce because extra sauce is never a bad thing.
- An ice cream scoop makes quick work of shaping uniform meatballs and works just as well for cookies.
Storage and Make Ahead Instructions
Once the meatballs have cooled, transfer any leftovers to an airtight container and keep them in the refrigerator, where they will stay fresh for up to four days.
If you would like to make them ahead or save extras for later, these meatballs freeze beautifully right in the sauce for up to three months. When you are ready to serve them again, reheat gently on the stovetop or in a slow cooker until warmed all the way through.
FAQ’s
A simple binder like breadcrumbs or crushed crackers mixed with egg is the secret to tender, juicy meatballs that never turn dense.
A sweet and tangy sauce made with fruit preserves, barbecue sauce, and a little heat is a classic pairing that keeps people coming back for more.
The real secret is mixing gently and stopping as soon as everything comes together so the meatballs stay light and flavorful.
Overmixing the meat, skipping the binder, and cooking too hot or too fast are the most common mistakes that lead to dry, tough meatballs.
Other Posts You May Enjoy
Homemade Grape Jelly (Low Sugar)
Spinach and Artichoke Dip Recipe
Crispy Rutabaga Fries Recipe
Bacon Wrapped Asparagus (Easy Appetizer or Side Dish)
Do you agree that this is the best cocktail meatball recipe? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
The Best Cocktail Meatball Recipe
Equipment
- Mixing Bowl
- Baking Sheet
- Large Skillet
Ingredients
For the Meatballs:
- 3/4 lb. ground pork
- 3/4 lb. ground beef
- 1/2 cup bread crumbs or cornmeal for gluten-free
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 1/2 teaspoon salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
- 1/2 teaspoon pepper
- 1 egg
- 2-3 tablespoons cooking oil
For the Sauce:
- 8 ounces grape jelly apricot or apple preserves
- 1/4 cup brown sugar or honey
- 3 tablespoons sriracha sauce or hot chili sauce
- 1/2 cup barbeque sauce Try this sweet and smoky BBQ sauce recipe.
- 3/4 cup apple cider or apple juice
Instructions
- Pre-heat oven to 350 degrees F.
- In a medium sized bowl, combine the meat, bread crumbs, onion, salt, pepper, and the egg using your hands.
- Form 1 inch balls and set aside.
- Heat the oil in a skillet. Brown the meatballs in batches, turning occasionally.
- Bake the meatballs on a cookie sheet for 10 minutes.
- While the meatballs are baking, bring all of the sauce ingredients to a boil. Reduce heat and let simmer until thick (about 10 minutes).
- Mix in the baked meatballs and serve hot.
Notes
- Plan on about 30 to 40 minutes from start to finish, depending on your prep speed.
- If serving over rice or noodles, double or triple the sauce because extra sauce is never a bad thing.
- An ice cream scoop makes quick work of shaping uniform meatballs and works just as well for cookies.
I needed a quick party snack and these cocktail meatballs were a total hit, easy to make, full of flavor, and the first thing to disappear from the table.
I love the idea of having another recipes that uses preserves. My bbq chicken uses preserves mixed into the bbq sauce. Gives me another reason and use for the preserves.
I am excited to try this recipe!
Hi…..just wanted to let you know that when I went to pin this and clicked on the “Pin Recipe” button in your recipe, it posted with the photo of the meatballs, but with the recipe name/description as “Easy Flaky Buttermilk Biscuits Ready to Eat in 20 Minutes.” However, when I used the “Save” button at the bottom, it posted with the correct recipe name.
I kicked it up a notch and use a jar of Habanero jelly in place of the apricot, grape, or apple preserves ! One word yummy !
Wonderful recipe
Interesting recipe for sweet & sour meatballs. But there is no need to pan fry the meatballs and bake them too. Just line a jelly roll pan with tin foil. Place a cooling rack on top, spray it with Pam. And just bake all your meatballs at once and eliminate the frying. This way all the fat drips down into the pan. Once there fully cooked. Let them simmer in the sauce in either a saucepan or slow cooker. The longer they simmer, the better they’ll be.
Thanks for the tip, Paul! I love the slow cooker for simmering as I don’t have to watch it as much.