What are cocktail meatballs and why do I need 3 ways to make them? Cocktail meatballs are a cult favorite that taste too good to go out of style. Generally a combination of a tomato-based sauce and grape jelly, heated to coat mini meatballs, this Cocktail Meatballs 3 Ways starts with that classic, using spicy picante sauce as the base. For a twist, you can trade the grape jelly for apricot preserves and ginger or try a version with gochujang and soy sauce. They're all delicious and will be a hit at your next party. It's a good thing you know how to make these Cocktail Meatballs 3 Ways, since you'll be making them on repeat!
Heat the picante sauce and jelly in a 12-inch skillet over medium heat until the jelly is melted, stirring occasionally.
Add the meatballs to the skillet and stir to coat. Cook for 10 minutes or until the meatballs are hot. Serve with toothpicks.
For Sweet & Sassy Meatballs, omit the grape jelly. Add 1/3 cup apricot preserves, 2 tablespoons soy sauce and 2 tablespoons minced peeled ginger (or 1 teaspoon ground ginger) to the picante sauce and cook as shown above.
For Korean-Style Meatballs, omit the grape jelly. Add 2 tablespoons each gochujang, soy sauce and agave syrup to the picante sauce and cook as shown above. Serve sprinkled with sliced green onions.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.