Old School Cocktail Meatballs

Old School Cocktail Meatballs

Old-school cocktail meatballs with Heinz chili sauce and Welch’s grape jelly are a true vintage appetizer — the kind you’d find at 1960s potlucks, holiday parties, and various buffets. They’re simple, sweet–tangy, and strangely irresistible.

Cocktail meatballs are one of those retro appetizers that never quite went out of style. They’re a classic for a reason.

Not being a fan of the grape jelly (too grape-y tasting) I substitute apricot preserves. And in the past I’ve tried to doctor the sauce with lemon, vinegar, chile flakes, BBQ sauce, soy sauce, even MSG! But in my recipe notes I wrote in bold letters: 1 bottle Heinz chili sauce, 1 jar Bonne Maman apricot preserves, and water as needed, NOTHING ELSE.

I’ve also made it with store-bought meatballs, but the rave reviews come when I make meatballs from scratch. And for an extra kick, we serve them with Trader Joe’s Calabrian Chile Sauce on the side. Now this is a combo that guests absolutely devour!

Old School Cocktail Meatballs Recipe

Meatball Ingredients

• 2 lb. ground beef (85/15 mix)
• 1 c. panko bread crumbs (or gluten-free)
• 2/3 c. finely minced onion
• 1/2 c. milk
• 2 eggs, beaten
• 2 T. parsley, finely chopped
• 1 T. worcestershire sauce
• 2 t. fine sea salt
• several grinds of fresh ground pepper
• avocado oil for cooking

Method

In a large bowl, combine all ingredients except oil, then roll the mixture into small, cocktail-size meatballs about 1  – 1 1/2 inches each. Brown them in a skillet in a thin layer of avocado oil until they’re browned on all sides; they don’t need to be fully cooked at this stage, as they’ll finish cooking in the sauce.

Hostess Tip: Cook the meatballs a day ahead to free up the kitchen on Thanksgiving. Let meatballs come to room temperature, then cover and refrigerate overnight to finish just before serving on the Appetizer Buffet.

To Finish

• one bottle Heinz Chili Sauce
• 1 jar Bonne Maman Apricot Preserves

Remove partially cooked meatballs from refrigerator about 30 minutes before cooking.

In a Dutch oven or Staub Pumpkin Cocotte, add the chili sauce and apricot preserves. Add water to half-way fill the empty Heinz bottle, and shake to release the remaining sauce. Add this water to the pot. Stir to combine.

Heat sauce over medium until the mixture is hot. Add the browned meatballs, then cover and simmer for 30 – 40 minutes, gently stirring occasionally, until they’re nice and hot and cooked through. Put the pot on a trivet on the buffet. Serving them in the cooking vessel helps keep the meatballs warm.

Open a jar of Trader Joe’s Calabrian chile sauce to serve on the side.

What else besides Cocktail Meatballs was on our Thanksgiving Appetizer Buffet this year?

• Homemade sourdough bread and Irish butter
• “9 Cheese” cheeseboard with assorted  jams, spreads, and crackers
• Zucchini carrot dip with horseradish, grilled artisan bread and cucumber slices
• Potato chips and smokehouse almonds
• Chocolate truffles

They’re the perfect snacks to enjoy while watching football as the turkey is cooking!