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Cocktail Meatballs II

"Everybody loves meatballs at parties, and this recipe won't let you down! Seasoned beef meatballs are simmered in a sweet and spicy sauce. You can also use ground venison instead of the ground beef."
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1 h servings 727 cals
Original recipe yields 4 servings


  • Calories:
  • 727 kcal
  • 36%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 88.7g
  • 29%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 759 mg
  • 30%

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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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
  2. Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
  3. Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
  4. Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 50
  1. 63 Ratings

Most helpful positive review

I adapted this recipe for the crockpot. I used these ingredients, with the addition of fresh parsley from my garden, and baked them in glass dishes at 350 for around 13 minutes. I stored them ...

Most helpful critical review

I followed this recipe exactly how it was described. Everything was fine until I started browning the meatballs. They started falling apart as the cooked. By the time they were brown,all of them...

Most helpful
Most positive
Least positive

I adapted this recipe for the crockpot. I used these ingredients, with the addition of fresh parsley from my garden, and baked them in glass dishes at 350 for around 13 minutes. I stored them ...

This worked out great. Baked meatballs at 375 for 20 minutes. Mixed sauce in crockpot. Tossed cooked meatballs in the crockpot with the sauce, and took to a party. This was the first thing gone...

I've received high praise from people who entertain regularly and take pride in their own preparation of appetizers such as these. I often substitute frozen meatballs when short on time, and on...

The sauce is awesome, toooooo much bread crumbs in the meat! I'll cut the bread crumbs in half next time! My 3 year old PICKY nephew twins had seconds! My husband really liked the sauce, just co...

I have made these meatballs several times - My husband & daughter love them. There is nothing hard at all about the recipe, just takes a little bit of time to roll up all them meatballs!

These meatballs were a huge hit. I made the meatballs the weekend before our party. I doubled the recipe and it made 13 dozen bite-sized meatballs. The sauce was awesome, and several people a...

I don't know what it is about me but I can never make a recipe exactly as listed. I added lipton onion soup mix instead of the minced onion and crushed saltines instead of the breadcrumbs. For...

Taking a hint from previous reviews, I baked the meatballs on a lined cookie sheet at 350F for 20 minutes while making the sauce. The meatballs then got dumped into the sauce and simmered for 30...

Got a wild craving for this so I made them for dinner. Only change was I used fresh bread-crumbs from a loaf of homemade bread somebody forgot to wrap up properly. HUGE hit. No matter what I tho...