Make a timeless party favorite: Classic Cocktail Meatballs! Show off your cocktail meatballs on a platter or keep them at a low simmer in a slow cooker.
What You Need
Original recipe yields 50 servings
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
1 jar (12 oz.) grape jelly
1 bottle (12 oz.) HEINZ Chili Sauce
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Let's Make It
Heat oven to 400ºF.
Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to evenly coat.
Meatballs in sauce can also be served in a slow cooker set to warm.
If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
How to Freeze Meatballs
Loosely pack cooled cooked meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before cooking with the sauce until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
50 servings, 1 meatball each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.