Cocktail meatballs are one of the tastiest party appetizers and always a crowd pleaser! You can conveniently make this recipe ahead of time and keep it warm in the slow cooker.
Combine all meatball ingredients in a medium bowl. Gently mix everything well to combine.
Use a small cookie scoop to portion the meat mix. Roll these portions into small balls using your hands. It’ll be about 24 meatballs (the amount will depend on the size of your meatballs).
Spray cooking oil on a baking sheet and place the meatballs on it.
Bake for approximately 15-20 minutes or until they are evenly brown.
While the meatballs are in the oven, let’s make the sauce. Combine all ingredients in a skillet large enough to hold all the meatballs. Simmer the sauce over medium-high heat for about ten minutes, until slightly thickened.
Add the baked meatballs into the sauce and stir to coat.
Place the meatballs on a serving tray and spoon some of the sauce over them. Garnish with chopped fresh parsley and serve warm, with toothpicks.
Notes
The nutrition facts don't include the meatball sauce.
Don't overmix meatball ingredients.
Line baking sheet with parchment paper or foil for fast cleanup.
Be careful not to overbake your meatballs, they may become dry.
If you want a thicker sauce, simply cook it longer.
Use a skillet big enough to hold sauce and all of your meatballs.
Try using Swerve for a keto-friendly sugar alternative, if desired.
Double or triple this recipe for a big gathering!
If you want to keep the meatballs and sauce warm for a party, place them in a slow cooker.
To store: Place meatballs and sauce in an airtight container in the fridge for up to 3 days.
To reheat: Reheat cocktail meatballs in the microwave or on the stovetop.
To freeze: You can freeze cocktail meatballs in a freezer-safe bag or container for up to 3 months.