Baked Cocktail Meatballs

Name: Baked Cocktail Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 meatballs
Ingredients: 1 pound lean ground beef; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoom chili powder; Olive oil spray; ½ cup ketchup; 1 tablespoon Dijon mustard; ¼ cup maple syrup

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24 meatballs
Calories
200 kcal
Course
Appetizer
Cuisine
American

Baked Cocktail Meatballs

Winston Campbell

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These juicy cocktail meatballs are ready in just 30 minutes. They are the best appetizer! Coated in a wonderfully flavorful sauce, they are simply irresistible.

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Ingredients

Servings

1 pound lean ground beef 85/15
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoom chili powder optional
Olive oil spray extra-virgin, optional

Sauce (see variation under notes):

½ cup ketchup regular or unsweetened
1 tablespoon Dijon mustard
¼ cup maple syrup real or sugar-free

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Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, mix the beef with the salt, pepper, garlic powder, onion powder, and (if using) chili powder.
Form the mixture into 24 small meatballs, each weighing around 20 grams. I weigh them on a kitchen scale, but you can eyeball it.
Place the meatballs on the prepared baking sheet, not touching each other. Spray them with olive oil (optional), then bake them until cooked through, for 10 minutes.
While the meatballs are baking, whisk together the sauce ingredients (ketchup, mustard, and maple syrup) in a medium saucepan. Heat the sauce over medium-low heat. Bring it to a gentle boil, then lower the heat to low and simmer while the meatballs are in the oven.
Remove the meatballs from the pan with a slotted spatula. Toss them in the sauce until well-coated.
Transfer the meatballs to a serving plate and use a pastry brush to brush them with more sauce. Serve them with any remaining sauce for dipping.

Notes

A variation on the sauce: Use ½ cup of ketchup, two tablespoons of sriracha sauce, and two tablespoons of Worcestershire sauce. When combined with adding chili powder to the meatballs, this results in a mildly spicy flavor profile.
I often use extra-lean ground beef in my recipes. But in this recipe, the meatballs are too dry if using extra-lean ground beef, so it’s best to use lean ground beef.
The nutrition info assumes that unsweetened ketchup and sugar-free maple were used.
You can make this recipe with ground pork.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze them for up to three months. Spread them on a wax paper-lined tray and freeze them for a few hours. Once frozen, you can place them in freezer bags and thaw a few at a time.