Classic Cocktail Meatballs
These Classic Cocktail Meatballs are a staple for parties and get togethers! I love that they can be prepped ahead of time and warmed up when ready to serve!
Italian seasoned bread crumbs
sweet chili sauce
Heat oven to 400 degrees F. Line two baking sheets with
or parchment paper.
Mix together ground beef, bread crumbs, oregano, basil, garlic powder, salt pepper, Worcestershire sauce, eggs, and milk until well combined.
(or tablespoon measuring spoon) to portion the beef mixture into meatballs onto the prepared baking sheets.
Once portioned, use your hands to roll the beef into balls.
Bake for 20 minutes, or until the meatballs are no longer pink in the center and the outsides have browned.
Carefully remove from the oven. Transfer the meatballs to a serving bowl or slow cooker.
Place a medium saucepan over medium heat. Pour the jelly and sweet chili sauce into the pan. Cook until just starting to simmer, whisking often.
Once the jelly is melted and the sauce starts to bubble, remove the saucepan from the stove and pour the sauce over the meatballs.
Gently stir the meatballs so they all get coated in the sauce.
Serve immediately, or cover the slow cooker and turn the heat setting to WARM.