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Cocktail Meatballs

soy glazed mini 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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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 whole cranberry sauce
  • 1 (12-ounce) bottle chili sauce
  • Rice pilaf, cooked according to package directions(optional)


  1. Place beef, egg, bread crumbs, seltzer or soda, garlic powder, salt and pepper in a bowl. Mix lightly but well to combine all ingredients.
  2. 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.
  3. In a 2- to 3-quart saucepan, heat cranberry sauce and chili sauce over medium heat, stirring to combine. Bring to a simmer.
  4. Drop meatballs into sauce. Return to a simmer. Cook, uncovered, for 45 minutes.
  5. 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).