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Cocktail meatballs

These are a fun way to use up some ground beef. I’ve never tried the standard grape jelly/chili sauce glaze, but from what I’ve read this recipe is a step above it. I used lipton onion soup mix, which was better than just regular diced onions. I baked the meatballs at 400 for about 10 minutes, but I’d try them simmering them in the sauce or using the crock-pot next. I just didn’t want to wait that long. 😛

There is a recipe on All Recipes for homemade chili sauce, which I would like to try some time. It has tomato sauce, brown sugar, vinegar, and allspice.

Cocktail Meatballs (All Recipes)

Original Recipe Yield 10 servings


  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 3 tablespoons minced onion
  • 1 (8 ounce) can jellied cranberry sauce (I used more)
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

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