Party Meatballs


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These meatballs are great for a crowd. They are quite versatile and can be served in the traditional ways with spaghetti sauce, sweet and sour sauce or Swedish. They make between 40 – 48 depending on the size you roll them so they are also perfect as a cocktail meatball, covered in barbecue sauce or a party sauce.

You can make the meatballs ahead of time. They freeze really well or they can be kept in the fridge for a few days before you use them.

Mix all of the meatball ingredients together with a spoon, or by hand.

Then roll the meatballs 1 to 1-1/2 inches and place on a baking tray or broiler pan.

Bake for 20-25 minutes at 400° or until the internal temp is 165°. Add your favorite sauce and enjoy. I made these meatballs the day before I planned on using them. Four hours before party time I placed the meatballs and my sauce in my slow cooker, using a Reynolds slow cooker liner for easy cleanup. This party sauce was made with a jar of chili sauce and a can of cranberry sauce. A simple recipe that can be used on store bought frozen meatballs if you’re pressed for time.

Party Meatballs

Course: Appetizer, Main Course


  • 2 lb lean ground beef (great with wild game)
  • 1 cup dry bread or cracker crumbs
  • ¼ cup milk
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 small onion
  • 2 eggs


  • Heat oven to 400°
  • Mix all ingredients. Shape mixture into 40-48 meatballs 1" to 1-1/2" round. Place on an ungreased baking sheet or broiler pan.
  • Bake for 20 to 25 minutes, or until they reach internal temp of 165°.

Party sauce

  • 1- 12 oz. bottle or can chili sauce
  • 1- 14 oz. can jellied cranberry sauce or 2 cups grape jelly
  • Mix the sauce ingredients together and pour on top of meatballs. In a saucepan or skillet heat until the jelly is melted and the sauce is warm. Or put the meatballs and sauce in your slow cooker for 3-4 hours on low.

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