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Cocktail Meatballs

These easy cocktail meatballs are made with tender ground chicken and coated in a glossy sweet-and-tangy sauce. They are perfect for parties, potlucks, holiday gatherings, or any occasion that calls for a warm make-ahead appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ¼ cup finely grated yellow onion
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons finely chopped fresh parsley
For the Cocktail Sauce
  • 1 cup ketchup
  • ¾ cup grape jelly
  • 2 tablespoons chili sauce optional
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Method
 

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Add the ground chicken, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, paprika, garlic powder, black pepper, and parsley to a large bowl.
  3. Mix gently until just combined. Do not overmix.
  4. Shape the mixture into approximately 30 one-inch meatballs and arrange them on the prepared baking sheet.
  5. Bake for 15 to 18 minutes, or until the meatballs reach an internal temperature of 165°F.
  6. Meanwhile, combine the ketchup, grape jelly, chili sauce, vinegar, Worcestershire sauce, and garlic powder in a large skillet.
  7. Cook over medium-low heat, stirring regularly, until the sauce is smooth and gently simmering.
  8. Add the baked meatballs to the sauce and stir until evenly coated.
  9. Simmer over low heat for five to eight minutes.
  10. Serve warm with cocktail picks, or transfer the meatballs to a slow cooker set to warm.

Notes

  • Regular ground chicken produces juicier meatballs than extra-lean ground chicken breast.
  • Lightly wet your hands before shaping if the mixture feels sticky.
  • Add extra apple cider vinegar when the sauce tastes too sweet.
  • Do not overbake the meatballs before adding them to the sauce.
  • Cooked meatballs can be frozen for up to three months.
  • Keep the finished meatballs warm in a slow cooker during parties.

Nutrition Estimate Per Serving

  • Calories: 285
  • Protein: 16 grams
  • Fat: 8 grams
  • Carbohydrates: 38 grams