Cocktail hour is one of my favorite times to entertain, and what better way to impress your guests than with sweet and sticky cocktail meatballs? These tiny bites are bursting with flavor and are perfect for any gathering or celebration. In this tutorial, I’ll guide you through making these delicious morsels that are sure to be a hit at your next party.
To start, gather your ingredients. You will need:
- 1 pound of ground beef (or any other meat of your choice)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup barbecue sauce
- 1/2 cup grape jelly
Now that you have all your ingredients ready, it’s time to make the meatballs. In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper. Using your hands, mix the ingredients until they are just combined. Be careful not to overmix, as this can lead to tough meatballs.
Next, preheat your oven to 350°F (175°C). While the oven is heating, I like to roll the meat mixture into meatballs, about 1 inch in diameter. You should end up with around 20-25 meatballs, depending on how big you roll them. Place the meatballs on a baking sheet lined with parchment paper to prevent sticking.
Now, bake the meatballs in the oven for about 20-25 minutes, or until they are cooked through and reach an internal temperature of 160°F (70°C). You’ll know they’re done when they are nicely browned on the outside.
While the meatballs are baking, let’s prepare the sweet and sticky sauce. In a medium saucepan over low heat, combine the barbecue sauce and grape jelly. Stir the mixture until the jelly has completely melted and the sauce is smooth. This sweet and savory combination is what makes these meatballs so irresistible!
Once the meatballs are out of the oven, it’s time to combine them with that sticky sauce. I usually transfer the cooked meatballs to a slow cooker or a large bowl, then pour the sauce over them. Toss gently to coat each meatball evenly in the sauce.
If you’re serving these immediately, you can keep them warm in the slow cooker on the “warm” setting. Alternatively, if you’re preparing them ahead of time, cover and refrigerate until you’re ready to serve. You can always reheat them gently in the slow cooker or microwave.
For presentation, I love serving my sweet and sticky cocktail meatballs with toothpicks. This makes them easy for your guests to grab and enjoy without a mess. You can also garnish with some chopped parsley for a pop of color. Trust me, these meatballs are going to be a crowd favorite, so sit back and enjoy the compliments!
Sweet and Sticky Cocktail Meatballs
Ingredients
- 1 pound of ground beef (or any other meat of your choice)
- 2 cups breadcrumbs
- 4 cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup barbecue sauce
- 2 cups grape jelly
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, garlic powder, and onion powder. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through and browned.
- While the meatballs are baking, in a saucepan over medium heat, combine the barbecue sauce and grape jelly. Stir until the jelly is melted and the mixture is well combined.
- Once the meatballs are done baking, remove them from the oven and add them to the saucepan with the sauce. Stir to coat the meatballs in the sweet and sticky sauce.
- Serve warm and enjoy your sweet and sticky cocktail meatballs!
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