Cocktail meatballs

Cocktail meatballs

Cocktail meatballs

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Recipe by Rob Mejia Course: Dinner, side dishDifficulty: Intermediate


Prep time


Cooking time



Sweet, savory, and slightly spicy are the best ways to describe these
party-favorite meatballs. They are one of the first dishes to disappear
at a gathering. I adapted this from my mother-in-law’s recipe.


  • Meatballs
  • 1 lb ground beef

  • 3/4 cup rolled oats

  • 1/2 cup milk

  • 1 TB Worcestershire sauce

  • 1/2 tsp onion powder

  • pinch salt

  • dash hot sauce (Tabasco-style)

  • 2 TB infused butter

  • Sauce
  • 3/4 cup water

  • 3/4 cup vinegar

  • 3/4 cup sugar or pineapple juice

  • 1 tsp paprika

  • 2 tsp cornstarch

  • 1 TB cold water


  • Meatballs
  • In a large bowl, combine ingredients for meatballs.
  • Make individual meatballs about the size of a golf ball.
  • Brown the meatballs in a skillet over medium heat until cooked
    through, giving them some exterior color and texture.
  • Sauce for Cocktail Meatballs
  • In large sauce pan, add water, vinegar, sugar or pineapple juice,
    and paprika. Simmer for 5 to 10 minutes
  • Combine corn starch with cold water
    and add to sauce. Let thicken and then place browned meatballs
    in sauce. Can be served warm or at room temperature.

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