Sweet and Sour Cocktail Meatballs
User Reviews
5
Sweet and Sour Cocktail Meatballs
Description
Sweet and Sour Cocktail Meatballs combines small meatballs, either homemade or frozen, with a sauce that balances sweetness from apricot preserves and smoky tang from barbecue sauce. Homemade meatballs are made by mixing lean ground beef with finely diced onion, breadcrumbs, eggs, and black pepper before baking until cooked through. The sauce is prepared by heating the preserves and barbecue sauce together until the preserves begin melting, then the meatballs are added and simmered until the sauce thickens slightly and adheres well.
The resulting meatballs are moist and flavorful, with a sticky, sweet-and-sour glaze that works well served warm at parties or alongside rice during casual meals. The recipe recommends alternate sauce combinations, like strawberry preserves with ketchup or cranberry sauce with chili sauce, allowing flexibility in flavor. Leftovers keep well refrigerated for a few days and can also be frozen for longer storage.
For fully cooked frozen meatballs, baking can be skipped and simmering time adjusted to ensure thorough heating. This convenience option offers a quick way to enjoy these flavorful meatballs.
Ingredients
Meatballs
- 2 pounds meatballs frozen
OR
- 2 pounds ground beef lean
- ½ small onion very finely diced
- ½ cup bread crumbs
- 2 egg
- 1 teaspoon black pepper
Sauce (see notes)
- 10 ounces apricot preserves
- ⅔ cup barbecue sauce
Instructions
- Preheat oven to 350°F. Line a baking pan with parchment paper.
- If making homemade meatballs, combine ground beef, diced onion, bread crumbs, eggs, and pepper in a medium bowl. Divide the mixture into 1-inch meatballs.
- Bake homemade meatballs for 18-20 minutes or bake frozen meatballs according to package directions.
- In a large saucepan over medium-low heat, combine apricot preserves and barbecue sauce. Stir until the preserves start to melt.
- Add in meatballs and bring the mixture to a boil.
- Reduce heat to low and simmer for 10-15 minutes or until the sauce is slightly thickened.
Notes
- If using fully cooked meatballs, baking first is unnecessary; adjust simmering time as needed for thorough heating.
- Store leftovers in the refrigerator for 3-4 days or freeze in an airtight container for up to 2-3 months.
- Alternate sauces include combinations like strawberry preserves with ketchup or jellied cranberry sauce with chili sauce for different sweet and tangy profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48meatballs
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 56 | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 93mg | 4% |
| Potassium | 99mg | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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