Best 5 Martha Stewarts Cocktail Meatballs Recipes

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Indulge in a tantalizing culinary journey with Martha Stewart's Cocktail Meatballs, a delectable appetizer that will be the star of any gathering. These bite-sized morsels are packed with flavor, thanks to a harmonious blend of ground beef, pork, and veal, expertly seasoned with a symphony of herbs and spices. Simmered in a luscious sauce made from grape jelly, chili sauce, and brown sugar, these meatballs achieve a perfect balance of sweet, savory, and tangy notes. Accompanying this main recipe are three additional variations that cater to diverse preferences. For a touch of heat, try the Spicy Cocktail Meatballs, where cayenne pepper and Sriracha add a fiery kick. If you prefer a tangy twist, the Sweet and Sour Cocktail Meatballs introduce a delightful combination of pineapple chunks and vinegar. And for those who love the classic combination, the Cranberry Cocktail Meatballs offer a festive twist with the addition of tart cranberries and orange zest. Each variation promises a unique flavor experience, ensuring that there's something for every palate to savor.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS



Sweet-and-Sour Korean Cocktail Meatballs image

Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Yield Makes 50

Number Of Ingredients 13

2 tablespoons minced garlic (from about 6 cloves)
2 tablespoons minced ginger (from a 2-inch piece)
5 tablespoons gochujang paste (available at Asian markets and walmart.com)
1 pound ground chuck (80 percent lean)
1 pound ground pork
1 large egg
Kosher salt
1/4 cup safflower oil
3/4 cup ketchup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon packed light-brown sugar
Thinly sliced scallions and toasted sesame seeds, for serving

Steps:

  • In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
  • Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
  • Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

MARTHA STEWART'S COCKTAIL MEATBALLS



Martha Stewart's Cocktail Meatballs image

Meatball Recipe

Provided by Martha Stewart

Time 3h15m

Number Of Ingredients 9

2 slice white or other soft bread, torn into bite-size pieces
1/2 c whole milk
1 lb ground beef chuck
1 lb ground pork
6 slice thin slices pancetta (2 1/2 ounces), finely diced
1/2 small onion, minced (1/3 cup)
2 large large egg yolks, lightly beaten coarse salt and freshly ground pepper
1/2 tsp mild smoked paprika (also called pimenton)
2 tsp finely chopped fresh thyme extra-virgin olive oil, for frying

Steps:

  • 1. Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
  • 2. Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
  • 3. Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
  • 4. Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes. See Martha Stewart's Comfort Food Recipes Collections. How To and Step-by-Step Instructions for great meatball recipes from Martha Stewart at http://www.marthastewart.com/275686/meatball-recipes/@center/854190/comfort-food-recipes. Check out all of Martha's comfort food recipes at http://www.marthastewart.com.

COCKTAIL MEATBALLS



Cocktail Meatballs image

To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h15m

Yield Makes about 48

Number Of Ingredients 11

2 slices white or other soft bread, torn into bite-size pieces
1/2 cup whole milk
1 pound ground beef chuck
1 pound ground pork
6 thin slices pancetta (2 1/2 ounces), finely diced
1/2 small onion, minced (1/3 cup)
2 large egg yolks, lightly beaten
Coarse salt and freshly ground pepper
1/2 teaspoon mild smoked paprika (also called pimenton)
2 teaspoons finely chopped fresh thyme
Extra-virgin olive oil, for frying

Steps:

  • Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
  • Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
  • Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
  • Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

SPICY COCKTAIL MEATBALLS



Spicy Cocktail Meatballs image

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 16

1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil
2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar

Steps:

  • To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
  • To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
  • Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

MARTHA STEWART MEATBALLS



Martha Stewart Meatballs image

Make and share this Martha Stewart Meatballs recipe from Food.com.

Provided by Mary 4

Categories     Meat

Time 30m

Yield 10 meatballs

Number Of Ingredients 15

3/4 cup fresh breadcrumb
6 tablespoons whole milk
2 tablespoons extra virgin olive oil
3/4 cup extra virgin olive oil
1 1/2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 1/2 lbs ground beef, preferably chuck
1 1/2 lbs ground pork
3 large eggs
3 large egg yolks
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated parmesan cheese
coarse salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
  • Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.
  • Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 667.1, Fat 51.2, SaturatedFat 15.7, Cholesterol 250.8, Sodium 412.1, Carbohydrate 9.7, Fiber 0.8, Sugar 2, Protein 40.3

Tips:

  • For a more flavorful meatball, use a combination of ground beef and ground pork.
  • Don't overmix the meatball mixture, as this will make the meatballs tough.
  • Gently roll the meatballs with your hands to avoid compacting the meat.
  • Use a large skillet or Dutch oven to cook the meatballs in so that they have plenty of room to brown.
  • Don't overcrowd the pan, as this will prevent the meatballs from browning evenly.
  • Cook the meatballs over medium heat so that they have time to cook through without burning.
  • Serve the meatballs hot with your favorite sauce.

Conclusion:

Martha Stewart's Cocktail Meatballs are a delicious and easy-to-make appetizer that is perfect for any party or gathering. The meatballs are made with a combination of ground beef and ground pork, and they are seasoned with a variety of herbs and spices. They are then cooked in a sweet and tangy sauce made with ketchup, brown sugar, and vinegar. The meatballs are served hot and can be enjoyed with a variety of dipping sauces.

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