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Appetizer Meatballs

Appetizer Meatballs

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Meatballs are the perfect nibble to serve during the game — whether on toothpicks, sandwich rolls, or a pizza (yep, we said it). This recipe uses an easy meat blend and pairs it with a barbecue sauce made of ingredients you probably have stored in your pantry.


For the meatballs

  • 1 egg, lightly beaten
  • 1/2 Cup soft breadcrumbs
  • 1/4 Cup 2 percent milk
  • 1/3 Cup finely chopped onion
  • 1 Teaspoon salt
  • 1/2 Teaspoon Worcestershire sauce
  • 1 Pound ground beef
  • Vegetable oil

For the sauce

  • 1/2 Cup ketchup
  • 1/2 Cup chopped onion
  • 1/3 Cup sugar
  • 1/3 Cup vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1/8 Teaspoon pepper

Savory Glazed Meatballs

This glazed meatball recipe always serves to please! It only takes a few simple steps to make your own meatballs and that irresistible sweet and sour glaze. To make this appetizer recipe even easier, just prepare the glaze and add it to your slow cooker with frozen meatballs instead. Just be sure to use Smucker’s ® Natural Concord Grape Fruit Spread to ensure that your jelly meatballs are jam-packed with flavor. Try them out for your next event!


  • 2 large eggs, beaten
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1/4 cup milk
  • 1 tsp. salt
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. pepper
  • 1 lb. ground beef
  • 1/4 cup Crisco ® Pure Vegetable Oil
  • -or-
  • 1 (16 oz.) pkg. frozen prepared, bite-sized meatballs
  • 1 cup Smucker’s ® Natural Concord Grape Fruit Spread
  • OR
  • 1 (12 oz.) bottle chili sauce


WHISK eggs in large bowl. Add bread crumbs, onion, milk, salt, Worcestershire and pepper mix well. Add crumbled ground beef mix until combined. Shape into 36 (1-inch) meatballs.

HEAT oil in large skillet over medium heat. Cook meatballs in hot oil, in batches, about 10 minutes or until browned on all sides. Drain on paper towels.

HEAT fruit spread and chili sauce in large skillet over medium heat, stirring occasionally. Add cooked or thawed frozen meatballs. Cover and simmer 10 minutes, stirring occasionally, until meatballs are thoroughly heated.

TRANSFER to a chafing dish or slow cooker, if desired. Serve with toothpicks.

Meatball Appetizers Recipes

Take a bite of one of our meatball appetizer recipes at your next party! Here you'll find classic cocktail meatball appetizer recipes, Salsa-Meatball Appetizers, Healthy Living meatballs and more. Many of our meatball appetizer recipes are made with lean ground beef and take less than 45 minutes to make. Pair your meatball appetizer recipes up with other appetizers like hot appetizers, seafood appetizers or even bacon appetizers. Get ready for the party with My Food and Family and some meatballs!

Take a bite of one of our meatball appetizer recipes at your next party! Here you'll find classic cocktail meatball appetizer recipes, Salsa-Meatball Appetizers, Healthy Living meatballs and more. Many of our meatball appetizer recipes are made with lean ground beef and take less than 45 minutes to make. Pair your meatball appetizer recipes up with other appetizers like hot appetizers, seafood appetizers or even bacon appetizers. Get ready for the party with My Food and Family and some meatballs!

Begin by combining the egg, cream and bread cubes in a small bowl.

Mash with a fork until the bread is mostly dissolved.

Next, combine the ground pork, garlic, baking powder and spices in an electric mixer and whip until the mixture is smooth and pale. (I know it seems odd to make meatballs in an electric mixer, but the technique makes the texture tender with a nice snap, which is what we’re going for.)

Add the egg mixture and beat until smooth.

Add the ground beef and mix again until just combined.

Using moistened hands, form the meat mixture into balls and place on a rack over a foil-lined baking sheet. The rack is useful because any fat from the meatballs drips down but if you don’t have one, don’t worry about it. It’s fine to just place the meatballs directly on the baking sheet.

Bake the meatballs for about twenty minutes.

Meanwhile, make the sauce by combining the ketchup, brown sugar, cider vinegar, grated shallot, garlic, Worcestershire sauce, water, salt and pepper in a sauté pan large enough to hold all the meatballs. Simmer the sauce for about ten minutes, until slightly thickened.

Add the baked meatballs to the sauce and stir to coat evenly.

Transfer to a serving platter, garnish with finely chopped parsley if desired, and spear with pretty toothpicks.

Note: The technique for mixing the meatball ingredients, for the most part, come from Cook’s Illustrated’s Swedish Meatball recipe.

You can find these bamboo forks on Amazon — Norpro 190 72-Pack Bamboo Party Forks, Brown.

Mini Meatball Subs

You Will Need:

1 package refrigerated biscuits
24 frozen meatballs, thawed
Tomato or Pizza Sauce
Shredded Mozzarella cheese


Line a mini muffin pan with liners and press one half of the refrigerated biscuit into the pan. Press meatball into the cup and top with a spoonful of tomato or pizza sauce and shredded cheese. Bake at 350 degrees for 8-10 minutes or until cheese is melted and bubbly and pastry is golden brown.

These appetizer meatball recipes are sure to be a huge hit at your next party or gathering. Do you have a favorite recipe to share or would like to leave a review or suggestions for any of these here? Share your thoughts and ideas in the comments below!

A Note About Sauces

Most of the sauces here can be used for any type of meat. We cooked our sauces and meats on the stovetop. To do so, simply combine all ingredients in a saucepan and bring them to a low boil. Most sauces and meats will be ready after simmering for between 30 minutes and an hour.

For parties, you can prepare the sauce and meat on the stove, then transfer them to a crock pot or chafing dish to keep them warm.

Alternately, put the meatballs and sauce in the crock pot on low for 4 to 6 hours before your event.

1. Basic Meatballs

Homemade meatballs cooking in a pan.

Don’t get me wrong, I’m all for homemade. But when it comes to meatballs, I buy frozen. When you&aposre buying, keep in mind which sauce you&aposre planning to use and whether it&aposd best complement plain or Italian meatballs.

For those who prefer to make their own meatballs, I have included a basic recipe.


  • 1 pound ground beef
  • 1/2 cup dried breadcrumbs
  • 1/3 cup onions, chopped
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon black pepper
  • Cooking oil, for browning meatballs

Form the meat into balls one inch in diameter.


  1. Combine all ingredients except cooking oil in a bowl and thoroughly combine.
  2. Shape into meatballs, approximately 1 inch in diameter.
  3. Heat oil in skillet. Add meatballs and cook until browned, about 5 to 7 minutes. Drain on paper towel.

First freeze the meatballs in a single layer so that they don&apost stick together. Then you can place them all in a bag for storage.

Freezing Homemade Meatballs for Future Use

It&aposs easy to make a huge batch of meatballs and store for parties or meals:

  1. Freeze the cooked meatballs in a single layer so they don&apost stick together, then place meal-sized potions in freezer bags.
  2. Cook meatballs in sauce from frozen for a quick and easy meal.

1/3 cup of honey
¼ cup of apricot jam
½ cup of ketchup
2 tbsps. of soy sauce
3 garlic cloves, minced
500 g (1 pound) of minced beef
A pinch of chili flakes and chopped green onion for serving.

1. Season minced beef with salt and pepper and roll into 12-15 meatballs. Brown meatballs in a pan over high heat.
2. Transfer pre-cooked meatballs into a slow cooker.
3. Combine honey with apricot jam, ketchup, soy sauce and garlic. Taste and adjust seasoning if needed.
4. Pour the glaze over meatballs, cover and cook on LOW for 4 hours. Serve sprinkled with chili flakes and green onions.

Ground beef and spices give these meatballs a wonderful flavor

Homemade glaze with honey, soy sauce and ketchup really sets these meatballs apart from others

Just pour the glaze over your meatballs and the crock pot does all of the work for you

Homemade meatballs are a great treat any time of the day or night


In a medium mixing bowl, combine ground ground beef, egg, salt, pepper, bread crumbs and milk. Mix until fully blended. Shape mixture into 1 1/4-inch meatballs and place on a baking sheet near cooking area.

Melt butter in a large skillet over medium-high heat, then add meatballs in batches, leaving enough room for meatballs to move around while cooking. Brown meatballs in butter until done (about 7-10 minutes), shaking skillet occasionally to roll meatballs around so they brown evenly. (Tip: If meatballs stick to the skillet, simply use a flat spatula to loosen them.) Once the first batch of meatballs is cooked, transfer to a plate or baking sheet and cover with aluminum foil to keep warm. Repeat process with remaining meatballs until all meatballs are cooked.

In a mixing bowl, whisk together water, vinegar, ketchup, brown sugar, peppercorns, crumbled bay leaf, salt, crushed gingersnaps and raisins (if using). Pour sauce mixture into skillet and bring to a boil over medium heat, then Immediately reduce heat to low. Return meatballs to skillet, gently tossing to coat meatballs with sauce. Cover and simmer for 5-10 minutes, stirring once or twice until sauce thickens yet is still pourable. (Tip: If sauce appears too thick, stir in a little water until desired consistency is reached. If sauce appears too runny, continue to cook a little longer until it thickens to desired consistency.)

When cooked, transfer meatballs with sauce to a warming dish to keep warm. Serve with toothpicks.

Add a little pizazz to your next gathering or event with these sweet and tangy Asian meatballs! Party appetizers will never be the same from the moment you bite into one of one of these flavorful snacks! My family snatched them up in a matter of seconds and I’m sure yours will too!

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