What are cocktail meatballs and why do I need 3 ways to make them? Cocktail meatballs are a cult favorite that taste too good to go out of style. Generally a combination of a tomato-based sauce and grape jelly, heated to coat mini meatballs, this Cocktail Meatballs 3 Ways starts with that classic, using spicy picante sauce as the base. For a twist, you can trade the grape jelly for apricot preserves and ginger or try a version with gochujang and soy sauce. They're all delicious and will be a hit at your next party. It's a good thing you know how to make these Cocktail Meatballs 3 Ways, since you'll be making them on repeat!
Ingredients
- 1 cup Pace® Picante Sauce
- 1/2 cup grape jelly
- 40 frozen fully-cooked beef meatballs (1/2 ounce each) (about 1 1/4 pounds)
Instructions
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Step 1
Heat the picante sauce and jelly in a 12-inch skillet over medium heat until the jelly is melted, stirring occasionally.
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Step 2
Add the meatballs to the skillet and stir to coat. Cook for 10 minutes or until the meatballs are hot. Serve with toothpicks.
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Step 3
For Sweet & Sassy Meatballs, omit the grape jelly. Add 1/3 cup apricot preserves, 2 tablespoons soy sauce and 2 tablespoons minced peeled ginger (or 1 teaspoon ground ginger) to the picante sauce and cook as shown above.
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Step 4
For Korean-Style Meatballs, omit the grape jelly. Add 2 tablespoons each gochujang, soy sauce and agave syrup to the picante sauce and cook as shown above. Serve sprinkled with sliced green onions.
