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Classic Cocktail Meatballs


"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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36 m servings 138 cals
Serving size has been adjusted!
Original recipe yields 25 servings (50 meatballs)


  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  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.


  • 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.

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Read all reviews 11
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I make this sauce all the time for parties. I use frozen meatballs and cook it in the crock pot for simplicity.

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 ...

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 servi...

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...

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 crunc...

I put the sauce in the crockpot on high while I made the meatballs and at first I was nervous the sauce would be too sweet but once the savory meatball mixed with it... Heaven! Thanks for the r...

I have made this several times. At Christmas gatherings to UFC fights. They have been a hit every time. And the first things that are gone. Very very yummy!! I make just as recipe calls. 100% yu...

So easy! We got so many compliments on these and they save you at least half of what you pay for frozen meatballs. Plus, they taste way better. Depending on the stuffing mix brand, you may need ...

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 woul...