Recipe: Cocktail Meatballs

Cocktail Meatballs
Cocktail Meatballs, Courtesy:

These versatile homemade cocktail meatballs can be used in a variety of your favorite sauces.  The mix of beef and pork really give these meatballs a fabulous flavor and texture! They can be made ahead and frozen for later use.

1 lb. lean ground beef
½ pound ground pork
1 medium onion, finely chopped (1/2 cup)
¼ cup seasoned bread crumbs
½ tsp. seasoned salt
½ tsp. ground mustard (optional)
1/8 tsp. pepper
1 egg


  1. Heat oven to 375°.
  2. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray.
  3. Mix all ingredients in large bowl.
  4. Shape into 1-inch meatballs. Place in pan.
  5. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
  6. Cool completely. Cover tightly and refrigerate until ready to use.
  7. Use in your favorite sauce if desired.

Food Mingle Blog Alternatives and Substitutions:

  • The original recipe calls for plain breadcrumbs, but I found that the seasoned bread crumbs enhance the flavor of the meatballs.
  • I listed the ground mustard as optional because I prefer these meatballs without it, but you can make this to your own taste.
  • Mix the mixture well, but don’t over-handle the meat; – prolonged mixing or rolling of the meatballs will make them very dense.
  • Betty Crocker’s Tip: to easily divide the meat mixture, press it into a 10×6-inch rectangle, then cut it into 10 rows by 6 rows, and shape into meatballs.

Yield: 60 cocktail-size (1”) meatballs

Adapted From:



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