Today marks the start of tales of the cocktail, the annual summer gathering of bartenders and drinks professionals.
Classic Cocktail Meatballs
20 classic cocktails every drinker should try.
Recipe Summary Classic Cocktail Meatballs
Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.Ingredients | Classic Cocktails
2 pounds lean ground beef
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs
1 (12 ounce) jar grape jelly
1 (12 ounce) bottle chili sauce
Directions
Heat oven to 400 degrees F.
Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to evenly coat.
Meatballs in sauce can also be served in a slow cooker set to warm.
If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
Info | Classic Cocktails
prep:
20 mins
additional:
16 mins
total:
36 mins
Servings:
25
Yield:
50 meatballs
