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!
