Cocktail Meatballs

Get ready to become everyone’s favorite party host! These irresistible cocktail meatballs combine juicy, perfectly-seasoned meat with a sticky-sweet glaze that’ll have your guests begging for the recipe.

The magic is in the unexpected combination of tender pork and beef meatballs with a tangy-sweet sauce that transforms them into pure party gold. Each bite-sized morsel delivers the perfect balance of savory meat and glossy, finger-licking sauce.

Ingredients

For the Meatballs:

• 2 large eggs
• ½ cup heavy cream or milk
• 1½ cups cubed white sandwich bread, crusts removed
• 1 pound ground pork
• 1 large garlic clove, minced
• ¼ teaspoon ground black pepper
• 1½ teaspoons salt
• 2 teaspoons baking powder
• 1 pound ground beef (85% lean)

For the Sauce:

• 1 cup ketchup
• 1 cup packed dark brown sugar
• ¼ cup water
• 3 tablespoons cider vinegar
• 1½ tablespoons Worcestershire sauce
• 2 tablespoons finely minced shallot
• 2 small cloves garlic, minced
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

For Garnish:

• Finely chopped parsley (optional)

Steps

1. Preheat oven to 325°F (163°C). Line a baking sheet with aluminum foil and place an ovenproof rack on top. Spray rack thoroughly with nonstick cooking spray to prevent sticking.
2. Create the panade: Whisk 2 eggs and ½ cup cream in a medium bowl until fully combined. Add bread cubes and mash with a fork until bread breaks down into a smooth paste. This mixture helps keep meatballs tender.
3. Using a stand mixer with paddle attachment, combine pork, garlic, seasonings, and baking powder. Beat on high speed for 2 minutes until mixture becomes pale and smooth. The texture should be almost paste-like for the best bind.
4. Add bread mixture to meat and beat on high for 1 minute until fully incorporated. Add beef and mix on medium-low for just 20 seconds – don’t overmix or meatballs will be tough.
5. Shape mixture into 1½-inch balls using wet hands (keep a bowl of water nearby – this prevents sticking). Place on prepared rack. Bake for 25 minutes until internal temperature reaches 165°F (74°C).
6. Meanwhile, prepare sauce: Combine all sauce ingredients in a large skillet. Bring to a boil, then reduce heat to maintain a steady simmer for 10-12 minutes until sauce coats the back of a spoon.
7. Add cooked meatballs to sauce and simmer for 2-3 minutes until heated through. Transfer to serving platter, add toothpicks, spoon extra sauce over top, and garnish with parsley if desired. Serve while hot.

Smart Swaps

• Replace bread with 1 cup rolled oats for a whole-grain option
• Use turkey and chicken instead of beef and pork for lighter meatballs
• Substitute coconut aminos for Worcestershire sauce to make gluten-free

Make It Diabetes-Friendly

• Replace brown sugar with ¾ cup monk fruit sweetener
• Use whole grain breadcrumbs instead of white bread (reduces carbs by 8g per serving)
• Portion into 1-inch balls to reduce carb content per piece
• Serve with vegetables to slow glucose absorption

Pro Tips

• Don’t skip the baking powder – it keeps meatballs light and tender
• For perfect spheres, chill formed meatballs for 15 minutes before baking
• Make ahead and freeze for up to 3 months – reheat in sauce until warmed through