Sweet, Hot and Sour Cocktail Meatballs
Updated
Updated
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!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Sweet, Hot and Sour Cocktail Meatballs
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
The only way I’m serving these at the Super Bowl is if I can stand over the serving dish the entire time and stab anyone with a fork if they try to take more than one. ;) They look incredible Amy! Pinned!
I love eating too many appetizers for dinner. It’s one of my favorite pastimes!
This looks awesome. It would be a great addition to any Super Bowl party buffet. We are hosting a Snacks for Super Bowl XLIX party. I hope you can run on over and share this.
Wishes for tasty dishes,
Linda
YUM! This is such a great appetizer!!!
I love these kinds of meatballs! Adding these to my Superbowl plan!
I think I want your sister to be my sister. :)
Eeeee. I love being awesome…and I love that you loved these!
((((squeeze))))
These look delicious! Mustard is a problem due to someone’s dislike; I wonder what I could substitute. Deb has a good idea with using pepper jelly, maybe that will be enough.
Wow. She doesn’t like mustard, either?? Sigh. Maybe horseradish?
Amy these are so good. Thk-u. could u plez help me out and tell me how I could put this make this in a crock pot would save time while making other things to take along to party’s. Thk u so much
Hi Larry! Use a small crock pot (maybe 3 quart), place the meatballs inside, mix all your liquid ingredients together in a bowl and then pour over the meatballs. Cook on low for 3-4 hours or until heated through. Enjoy!
I bet these would be great with pepper jelly in place of the apple jelly!
Yes, Deb! I’ve seen a similar version of these using red pepper jelly and I’m sure they’re delicious, too. But since that’s already hot, I would probably eliminate the Tabasco here, depending how spicy you want it.
These look so good! Perfect football party food. :)
Thanks, Aggie!