Name: Cocktail Meatballs
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Ingredients: 1 pound ground beef; 1 egg; 2 tablespoons bread crumbs; ¼ cup seltzer or club soda; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; For sauce; 1 15-ounce can jellied cranberry sauce; 1 12-ounce bottle chili sauce; Rice pilaf (cooked according to package directions(optional))

Cocktail Meatballs

Everybody loves spearing these cute little Cocktail Meatballs!

For the ultimate do-ahead tip: Prepare meatballs, place on trays and freeze. When they’re frozen, transfer to sealable plastic bags, pop back into the freezer and use as needed.

Serve with a toothpick in each meatball or over rice pilaf if desired.

Cocktail Meatballs

Prep Time 12

Cook Time 45

Total Time 57

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Servings

Ingredients

1 pound ground beef
1 egg
2 tablespoons bread crumbs
¼ cup seltzer or club soda
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
For sauce
1 15-ounce can jellied cranberry sauce
1 12-ounce bottle chili sauce
Rice pilaf cooked according to package directions(optional)

Instructions

Place beef, egg, bread crumbs, seltzer or soda, garlic powder, salt and pepper in a bowl. Mix lightly but well to combine all ingredients.
Shape into ¾-inch round balls, using your hands, a melon baller or a small scoop. Don’t over-handle them, though, or they’ll get tough. Set aside.
In a 2- to 3-quart saucepan, heat cranberry sauce and chili sauce over medium heat, stirring to combine. Bring to a simmer.
Drop meatballs into sauce. Return to a simmer. Cook, uncovered, for 45 minutes.
Serve with a toothpick in each meatball, or over rice pilaf if desired.
Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).