Only six ingredients needed for these delicious sweet, hot and sour cocktail meatballs. A guaranteed hit at your next party!
Yet another winning recipe from my sister.
Can we all just agree that she is awesome? Ok, good.
I could eat my weight in these cocktail meatballs. And I think I did.
My sister made these last month for the family. They were supposed to be an appetizer, obviously, but the kids and I sort of filled up on them before dinner. I’m actually making them again tomorrow…and this time, intentionally for dinner. Because, I know now.
Football fans: put these out for Super Bowl. You’ll be so distracted by how good they are, you won’t care who actually wins the game.
Some other Meatball recipes you might like!
Sweet, Hot and Sour Cocktail Meatballs
- 16 ounce package frozen cooked plain meatballs
- 1/3 cup apple jelly
- 3 tablespoons spicy brown mustard
- 3 tablespoons whiskey
- 1/2 teaspoon worcestershire sauce
- Few dashes Tabasco hot sauce
- Chopped parsley , for garnish (optional)
- Preheat oven to 350 degrees F. Place frozen meatballs in a single layer in a shallow baking pan. Bake about 20 minutes or until heated through.
- In a large saucepan, stir together jelly, mustard, whiskey, worcestershire sauce, and Tabasco. Cook and stir over medium heat until jelly is melted and mixture is bubbly.
- Transfer meatballs (using a slotted spoon, if necessary, to drain off the grease) to jelly mixture; stir gently to coat. Return to boiling; reduce heat. Simmer, uncovered, for 3-5 minutes or until sauce is thickened, stirring occasionally. Serve immediately.