* Cocktail Meatballs
Jaime Farms Local Organic Eggs, 1 Dozen_THUMBNAIL
In Stock
$6.99
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Organicville Ketchup, 24oz._THUMBNAIL
In Stock
$6.49
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Lea & Perrins Worcestershire, 10 fl oz_THUMBNAIL
In Stock
$4.99
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Edward & Sons Organic Breadcrumbs, 15oz._THUMBNAIL
In Stock
$6.79
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Aleia's Gluten Free Italian Bread Crumbs, 13 oz._THUMBNAIL
In Stock
$6.99
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Organic White Onion, ea._THUMBNAIL
In Stock
$1.49
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Crofter's Organic Concord Grape Jam, 16.5 oz._THUMBNAIL
In Stock
$5.99 $4.99
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Organicville Chili Sauce, 13.5oz_THUMBNAIL
In Stock
$5.29
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Wholesome Organic Light Brown Sugar, 1.5lb._THUMBNAIL
In Stock
$6.49
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Spectrum Organic Distilled White Vinegar, 32oz._THUMBNAIL
In Stock
$6.99
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Cocktail Meatballs

  • ·         2 pounds ground beef
  • ·         2 large eggs
  • ·         1/4 cup ketchup
  • ·         1 tablespoon Worcestershire sauce
  • ·         1 cup plain breadcrumbs
  • ·         1/3 cup onion, finely chopped or grated
  • ·         16.5 ounces grape jelly
  • ·         13.5 ounces chili sauce (adjust to suit your tastes/heat preference)
  • ·         2 tablespoons brown sugar
  • ·         2 teaspoons white vinegar 

1.    Preheat oven to 350°F. Like a baking sheet with parchment paper. Set aside.

2.    In a large bowl, mix together the beef, eggs, ketchup, Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop (1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.)

3.    Bake in preheated oven for 20 to 25 minutes, turning once while cooking.

4.    While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving.

OPTIONAL: Transfer to slow cooker bowl and set to 'keep warm' setting to enjoy warm meatballs through the evening. Makes about 50 meatballs.

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