Cocktail Meatballs Recipe | PBS Food

Cocktail Meatballs

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Yield: 30 balls



  • 1 lb. ground beef
  • 1/2 cup dry breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/8 teaspoon pepper
  • Salt to taste
  • 1 teaspoon worchestershire sauce
  • 1 TBS parsley
  • 1 12 oz bottle chili sauce
  • 1 10 oz jar grape jelly (cut down to make less sweet)
  • Soy sauce (to taste)
  • Hoisin sauce (to taste)


  1. Mix together and lightly shape meatballs into 1" rounds. Brown in 1/4 cup Crisco (they don't have to cook through). Drain meatballs on paper towels.
  2. Mix the sauce ingredients (chili sauce, grape jelly, soy sauce, hoisin sauce) together in a large skillet or dutch oven. Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes. Serve in a chafing dish.
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