Classic Cocktail Meatballs Recipe -
Classic Cocktail Meatballs Recipe
  • READY IN 36 mins

Classic Cocktail Meatballs

Recipe by  

"Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker."

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Ingredients Edit and Save

Original recipe makes 50 meatballs Change Servings
  • PREP

    20 mins

    36 mins


  1. Heat oven to 400 degrees F.
  2. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
  3. Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
  4. Add meatballs to sauce; stir to evenly coat.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Meatballs in sauce can also be served in a slow cooker set to warm.
  • NOTE
  • If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
  • Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.

Reviews More Reviews

Nov 20, 2013

I make this sauce all the time for parties. I use frozen meatballs and cook it in the crock pot for simplicity.

Dec 18, 2013

This a very tasty meatball. The packaged stuffing mix added great flavor. I made this actually as written. I have made it many times now. I also have froze the meatballs and added sauce on serving day.Then served in a slow cooker for a brunch.


9 Ratings

Dec 25, 2014

These meatballs were delicious and so easy! The only change I would make is to crush up the StoveTop stuffing before adding it to the meat. I think it would make the meatballs less chunky. Will definitely make again.

Dec 31, 2013

Great Idea!! We loved the sauce. I noticed that most people used premade frozen meat balls. I used 1.5 lbs of ground beef and 1 lbs of Italian hot ground pork sausage. I added about seasoning of about or more of the the following; onion powder, garlic powder, celery salt, mixed pepper seasonings, oregano, and parsley flakes with the Stove top chicken stuffing mix 2 eggs and I used a 1/4 cup of red wine and 3/4 cup of water. The sauce I did not change with the 12 oz of grape jelly and chilli sauce. (used sriacha)Awesome meatballs,, I never thought it would of been so good!!

Jul 06, 2015

Yep I use Pepperidge Farm Seasoned Stuffing mix It has herbs and not heavy on sodium. I find cooking them on the stove, in the particular sauce, keeps them much more flavorful and never crunchy or browned like a commercial burger. Simmer a large batch with a top and later lower heat to low. It usually takes about 75 minutes at best!! Bon Appetite MEATBALLS

Apr 10, 2015

Yummy! Took these to a church reception in a slow cooker. Used four pounds of precooked frozen meatballs and doubled the sauce. I felt it needed more grape jelly than called for; otherwise would have given 5 stars. Will make again!

Aug 23, 2014

Easy and great.

Mar 23, 2014

man these are the best thanks so much for sharing we do alot of parties with friends in the summer and this one i wrote the stuff down and put in my recipe box but never wrote the name down ..... so when it got lost I searched and searched for it ah ha found it finely..... lol's it's now locked in my folder wont lose it again.... again thanks for sharing....


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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