Cocktail Meatballs
Cocktail meatballs are a classic party appetizer that never goes out of style, but there's always room for a fresh twist. Instead of the usual grape jelly sauce, Ree mixes chili sauce (usually found near the ketchup), apricot preserves, soy sauce, and sriracha for a delightful balance of sweet and spicy. These ingredients are simply combined in the slow cooker, and then meatballs made from equal parts ground beef and pork are added, cooking low and slow for four hours. It’s a super easy and tasty dish!
Ingredients
For the Meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1 cup breadcrumbs
- 1/2 cup grated onion (about 1 small onion)
- 1/2 cup fresh parsley. finely chopped
- 2 large eggs
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
For the Sauce
- 1 12-ounce bottle chili sauce
- 1/2 cup apricot preserves
- 1 Tbsp. soy sauce
- 1 Tbsp. sriracha
Instructions
- For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.
- For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in 2 layers.
- Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.
Nutrition
Calories: 368kcalCarbohydrates: 24gProtein: 19gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 739mgPotassium: 466mgFiber: 2gSugar: 13gCalcium: 57mgIron: 3mg
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