Cocktail Meatballs in a super easy sweet and sour sauce with a subtle kick of chili. The best appetizer and an instant hit at your table! Your guests won't stop at one... watch them disappear in minutes.
PREP:30 MINS COOK:1 HR 30 MINS TOTAL:2 HRS
SERVES: 70 - 80 MEATBALLS
INGREDIENTS
2 pounds (1 kg) lean ground beef mince
2 large eggs
1/4 cup ketchup (Australian tomato sauce)
1 tablespoon Worcestershire sauce
1 cup plain breadcrumbs
1/3 cup onion, finely chopped or grated
16 ounces jellied cranberry (Ocean Spray brand)
12 ounces Heinz chili sauce (adjust to suit your tastes/heat preference)
2 tablespoons brown sugar
2 teaspoons white vinegar (or fresh squeezed lemon juice)
INSTRUCTIONS
Preheat oven to 350°F (175°C). Like a baking sheet with parchment paper. Set aside.
In a large bowl, mix together the beef, eggs, ketchup (tomato sauce), Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop ( 1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.)
Bake in preheated oven for 20 to 25 minutes, turning once while cooking.
While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving.
NOTES OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening.
NUTRITION
Calories: 41kcal | Carbohydrates: 5g | Protein: 3g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 74mg | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.5mg
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