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Classic Cocktail Meatballs

Classic Cocktail Meatballs recipe
average rating
4.5 4
rate/review
prep time
20 min
total time
36 min
makes
25 servings, 2 meatballs (71 g) each
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kraft
recipe by: kraft

What You Need

2 lb. (900 g) lean ground beef
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs
1 jar (500 mL) grape jelly
1 bottle (455 mL) chili sauce

Make It

HEAT oven to 400ºF.

LINE 2 (15x10x3/4-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.

BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

kraft kitchens tips

Serving Suggestion
Meatballs in sauce can also be served in a slow cooker set to warm.
Note
If you don't have 2 (15x10x3/4-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

nutritional information

K:57238v0ec:114809

most recent review

"these meatballs are absolutely amazing! i will be making them ALL the time,from now on! "
reviewed by: samando666
on: 12/22/2011
 samando666
see all reviews 

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