Sweet & Sour Cocktail Meatballs

Sweet & Sour Cocktail Meatballs

Jessica Paige

This is now a combination of three recipes. Made homemade chile sauce and used sauerkraut and cranberry sauce to achieve the sweet and sour notes.

Modified from: Cocktail Meatballs II

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1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Whisk together tomato puree thru allspice in a small saucepan; place over medium heat. When mixture begins to bubble reduce heat to low and simmer for 30 minutes; set aside.
  2. Preheat oven to 350 degrees. Place aluminum foil on large jelly roll pan to cover; set aside.
  3. In a large bowl, combine the ground venison thru egg. Mix thoroughly. Shape the beef mixture into 1 inch meatballs and place on jelly roll pan. Bake for 20 minutes.
  4. Meanwhile, in a large Dutch oven, mix the chile sauce, sauerkraut, cranberry sauce, pineapple and brown sugar over medium heat, stirring occasionally, until cranberry sauce has melted.
  5. Remove meatballs from jelly roll pan and place in sauce; simmer for 20 minutes.


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