Cocktail Meatballs

Yield 4 dozen
1 ratings


1 pound fresh ground beef

1 pound fresh ground pork

1 cup bread crumbs

⅔ cup finely minced onion

½ cup milk

2 eggs

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Sauce, if serving immediately:

1 cup ketchup

1 cup packed dark brown sugar

¼ cup water

3 tablespoons apple cider vinegar

1½ tablespoons Worcestershire sauce

2 tablespoons finely minced shallot, from one shallot

2 small cloves garlic, minced

1 teaspoon salt

¼ teaspoon ground black pepper


Preheat the oven to 400ºF.

In a large bowl, knead together the ground beef, ground pork, bread crumbs, minced onion, milk, eggs, Worcestershire sauce, 1 teaspoon salt and ½ teaspoon black pepper using a strong spatula or your hands. Form into 1-inch meatballs.

Line a rimmed baking sheet with foil and place a rack on top. Arrange the meatballs on the rack and bake until browned with crispy edges, about 20 minutes (internal temperature should reach 155ºF).

To freeze: Remove meatballs from oven and allow them to cool completely. Arrange in a single layer on a baking tray and place in the freezer until frozen solid. Transfer frozen meatballs to a freezer bag or other freezer-safe container. Label the container with the contents and date.

Alternatively, you can serve immediately: Make a sauce by combining the ketchup, brown sugar, water, cider vinegar, Worcestershire sauce, shallot, garlic, salt and pepper in a sauté pan large enough to hold all the meatballs. Simmer the sauce for about 10 minutes, until slightly thickened. Add the baked meatballs to the sauce and simmer until the meatballs are warmed through. Transfer to a serving platter and spear with toothpicks.