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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. This makes between 24 – 48 depending on the size you roll them. For a cocktail meatball, you will want to roll them smaller around 1 to 1-1/2 inch round, then cover them 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 them 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.
- 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 (diced small)
- 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 an internal temp of 165°.
- 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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