Description
These Cocktail Meatballs are a perfect appetizer or party snack featuring tender ground beef meatballs baked to perfection and coated in a sweet and tangy chili sauce. Ready in just 30 minutes, these flavorful bite-sized treats are easy to make and always a crowd-pleaser.
Ingredients
Meatballs
- 1 pound ground beef (80% lean)
- 1 large egg
- 1/4 cup breadcrumbs
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce
- 1 cup sweet chili sauce
- 1/3 cup brown sugar
Instructions
- Preheat and prepare: Preheat your oven to 400°F (204°C). Line a baking sheet with aluminum foil and spray it with non-stick cooking spray. Place a cooling rack on top of the foil-lined baking sheet to ensure even cooking and allow fat to drain from the meatballs as they bake.
- Mix ingredients: In a large mixing bowl, combine the ground beef, egg, breadcrumbs, minced garlic, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form meatballs: Using a small cookie scoop or your hands, shape the mixture into small bite-sized meatballs. Arrange them evenly spaced on the prepared cooling rack atop the baking sheet.
- Bake: Place the baking sheet with the meatballs in the oven and bake uncovered for about 15 minutes or until the meatballs are cooked through and no longer pink in the center.
- Warm sauce: While the meatballs are baking, pour the sweet chili sauce and brown sugar into a large saucepan over medium heat. Stir occasionally and cook until the sugar dissolves and the sauce is warm and slightly thickened.
- Add meatballs to sauce: Once the meatballs are done baking, transfer them carefully into the saucepan with the warm chili sauce. Stir gently to coat all the meatballs evenly with the sauce.
Notes
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Use lean ground beef or a mix of beef and pork for juicier meatballs.
- These meatballs can be kept warm in a slow cooker on low after coating with sauce, making them perfect for parties.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a spicier sauce, add a pinch of red pepper flakes to the chili sauce while warming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
