BBQ Cocktail Meatballs Recipe: With Step By Step Photos

BBQ Cocktail Meatballs offer a sticky, sweet, and slightly spicy appetizer perfect for parties, made with ground beef meatballs simmered in a unique BBQ sauce.

Ingredients

For the Meatballs

• 1lb of Ground Beef, 85/15 is good here
• 10 Ritz Crackers, crushed until really fine, no chunks
• 2 Cloves of Garlic, minced or grated
• 2 Tbsp of Finely Chopped Parsley
• 1 Tbsp of Garlic and Herb Seasoning
• Few Dashes of Worcestershire Sauce
• 1 Egg
• Salt and Pepper to taste
• Drizzle of Olive Oil

For the Sauce

• 3/4 cup of Spicy Sweet BBQ Sauce
• 1/4 cup of Thai Sweet Chili Sauce
• Few Dashes of Worcestershire Sauce
• 3 tbsp of Grape Jelly
• 1 Jalapeno, thinly sliced

1. Gather and Prep Ingredients

Start by assembling all ingredients in your workspace to ensure a smooth process. Take the 1lb of ground beef, preferably 85/15 for balanced flavor and moisture, and place it in a large ceramic or mixing bowl.

Crush 10 Ritz crackers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin until no chunks remain; this adds buttery sweetness without overpowering the beef. Mince or grate 2 cloves of garlic finely with a microplane to avoid chunks and release maximum flavor, then finely chop 2 tablespoons of fresh parsley for a bright, herby note.

Measure out 1 tablespoon of garlic and herb seasoning, which enhances taste without excess salt, a few dashes of Worcestershire sauce for umami depth, one egg as a binder, salt and pepper to taste, and a drizzle of olive oil to keep the mixture moist. For the sauce, gather 3/4 cup spicy sweet BBQ sauce, 1/4 cup Thai sweet chili sauce, more Worcestershire dashes, 3 tablespoons grape jelly for stickiness, and thinly slice one jalapeno, keeping seeds for heat. Rinse the jalapeno first to remove any residue. This prep stage takes about 15 minutes total and sets the foundation for success.

2. Mix the Meatball Mixture

With all components ready, crack the egg into the bowl with the ground beef, ensuring no shell fragments sneak in by cracking it separately first, especially with farm-fresh eggs. Add the fine Ritz cracker crumbs, which provide structure and a subtle sweetness ideal for non-Italian style meatballs. Incorporate the grated garlic, chopped parsley, garlic and herb seasoning, Worcestershire sauce dashes, salt, pepper, and olive oil drizzle.

Use your hands to gently mix everything together, folding rather than overworking to prevent tough meatballs; the mixture should feel cohesive and slightly sticky. Taste a tiny pinch if desired after cooking a test bit later but avoid raw tasting. This step builds flavor layers, with crackers mimicking breadcrumbs but adding richness, as noted in the preparation. Let the mixture rest for 5 minutes if time allows, allowing flavors to meld.

3. Form the Meatballs

Portion the mixture into small meatballs, about 1-inch diameter for cocktail size, using a small scoop or tablespoon for uniformity; aim for 40-50 pieces from 1lb beef. Roll each between dampened palms to seal smoothly without cracks, making them slightly larger if patience allows but keeping bite-sized for easy eating.

I emphasize smaller sizes for parties, perfect with cocktails or game nights. Place formed meatballs on a parchment-lined tray to avoid sticking. This can be done ahead: freeze uncooked on a tray, then bag for up to a month, thawing before cooking. Forming takes 10 minutes and ensures even cooking.

4. Sear the Meatballs

Heat a drizzle of olive oil in a Dutch oven or large skillet over medium-high heat until shimmering. Sear meatballs in batches, avoiding overcrowding to maintain heat and achieve browning; cook 2-3 minutes per side until golden crust forms, turning with tongs.

Transfer seared batches to a bowl; searing creates flavor via Maillard reaction, essential before saucing. If using oven method alternative, bake at 400-425F for 10-15 minutes on a sheet pan. Batches prevent steaming, yielding about 10 minutes total searing time.

5. Prepare the Sauce

While searing, mix sauce in a measuring cup: combine 3/4 cup spicy sweet BBQ sauce (store-bought or homemade), 1/4 cup Thai sweet chili sauce (scrape jar clean with water for every bit), few dashes Worcestershire, 3 tbsp grape jelly for glossy stickiness, and sliced jalapeno with seeds for spice.

Stir vigorously until jelly dissolves and sauce is smooth; it thickens during cooking. Grape jelly’s unexpected role adds sheen and balances heat, a key secret. Add 1/4 cup water if needed for pourable consistency. This quick mix elevates the dish.

6. Simmer Meatballs in Sauce

Return all seared meatballs to the Dutch oven, pour sauce over without disturbing shapes, and gently nudge to coat. Bring to gentle simmer, cover, and cook on low for 1 hour, stirring occasionally; sauce thins then clings beautifully. Meatballs tenderize, absorbing sweet-spicy notes; longer simmers enhance flavor. Crockpot alternative: transfer seared meatballs and sauce, cook low 2-4 hours, warm during serving. After 1 hour, they are sticky-sweet perfection.

7. Optional Bread Bowl and Serve

Hollow a round boule bread, leaving thick walls, for presentation; pour in meatballs, letting sauce soak bread. Skewer with cocktail toothpicks. Tear soaked bread at end for next-level enjoyment. Serve hot; leftovers reheat well. Total cook time yields crowd-pleasing results.

Essential Equipment Guide

1. Large ceramic or mixing bowl
2. Microplane or grater for garlic
3. Dutch oven or large skillet
4. Tongs for turning
5. Measuring cup for sauce
6. Small scoop or spoon for portioning
7. Parchment-lined sheet tray (optional oven sear)
8. Cocktail toothpicks for serving
9. Round boule bread (optional presentation)

Prep, Cook, Servings

1. Prep Time: 15 minutes
2. Cook Time: 1 hour 15 minutes
3. Servings: Serves 8

Nutritional Information

Pairings

• Crisp lager or IPA beer to cut sweetness
• Chex mix for game night crunch
• Sparkling wine for holiday fizz
• Coleslaw for cool contrast

Variations

• Use cocktail wieners instead of meatballs
• Swap grape jelly for pepper jelly for extra kick
• Bake meatballs at 400F instead of searing
• Crockpot on low for 4 hours

Tips

• Crush Ritz crackers finely to avoid texture issues; use food processor for speed.
• Sear in batches to build flavor, never skip for best taste.
• Make ahead: form, freeze raw meatballs, thaw and cook day-of.
• Grape jelly creates sticky glaze; do not omit for authentic shine.
• Adjust jalapeno seeds for heat level; infuse longer mellows spice.
• Simmer covered 1+ hours for tenderness; crockpot keeps warm perfectly.
• Mix meat gently to prevent dense meatballs; hands work best.
• Use 85/15 beef for juiciness without excess grease.
• Bread bowl soaks sauce; hollow thick to avoid leaks.
• Toothpicks make easy party grabbing; serve hot.
• Double batch for crowds; freezes well post-simmer.
• Worcestershire adds umami; dashes suffice.
• Garlic herb seasoning elevates; link provided for exact.
• Test one meatball raw mix pinch for seasoning pre-forming.
• Water in chili jar maximizes flavor extraction.

BBQ Cocktail Meatballs Recipe: With Step By Step Photos

Print Recipe

Print Recipe

BBQ Cocktail Meatballs offer a sticky, sweet, and slightly spicy appetizer perfect for parties, made with ground beef meatballs simmered in a unique BBQ sauce.

• Total Time: 1 Hr 30 Mins

Ingredients

For the Meatballs

• 1lb of Ground Beef, 85/15 is good here
• 10 Ritz Crackers, crushed until really fine, no chunks
• 2 Cloves of Garlic, minced or grated
• 2 Tbsp of Finely Chopped Parsley
• 1 Tbsp of Garlic and Herb Seasoning
• Few Dashes of Worcestershire Sauce
• 1 Egg
• Salt and Pepper to taste
• Drizzle of Olive Oil

For the Sauce

• 3/4 cup of Spicy Sweet BBQ Sauce
• 1/4 cup of Thai Sweet Chili Sauce
• Few Dashes of Worcestershire Sauce
• 3 tbsp of Grape Jelly
• 1 Jalapeno, thinly sliced

Instructions

1. Gather and Prep Ingredients

Start by assembling all ingredients in your workspace to ensure a smooth process. Take the 1lb of ground beef, preferably 85/15 for balanced flavor and moisture, and place it in a large ceramic or mixing bowl.

Crush 10 Ritz crackers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin until no chunks remain; this adds buttery sweetness without overpowering the beef. Mince or grate 2 cloves of garlic finely with a microplane to avoid chunks and release maximum flavor, then finely chop 2 tablespoons of fresh parsley for a bright, herby note.

Measure out 1 tablespoon of garlic and herb seasoning, which enhances taste without excess salt, a few dashes of Worcestershire sauce for umami depth, one egg as a binder, salt and pepper to taste, and a drizzle of olive oil to keep the mixture moist. For the sauce, gather 3/4 cup spicy sweet BBQ sauce, 1/4 cup Thai sweet chili sauce, more Worcestershire dashes, 3 tablespoons grape jelly for stickiness, and thinly slice one jalapeno, keeping seeds for heat. Rinse the jalapeno first to remove any residue. This prep stage takes about 15 minutes total and sets the foundation for success.

2. Mix the Meatball Mixture

With all components ready, crack the egg into the bowl with the ground beef, ensuring no shell fragments sneak in by cracking it separately first, especially with farm-fresh eggs. Add the fine Ritz cracker crumbs, which provide structure and a subtle sweetness ideal for non-Italian style meatballs. Incorporate the grated garlic, chopped parsley, garlic and herb seasoning, Worcestershire sauce dashes, salt, pepper, and olive oil drizzle.

Use your hands to gently mix everything together, folding rather than overworking to prevent tough meatballs; the mixture should feel cohesive and slightly sticky. Taste a tiny pinch if desired after cooking a test bit later but avoid raw tasting. This step builds flavor layers, with crackers mimicking breadcrumbs but adding richness, as noted in the preparation. Let the mixture rest for 5 minutes if time allows, allowing flavors to meld.

3. Form the Meatballs

Portion the mixture into small meatballs, about 1-inch diameter for cocktail size, using a small scoop or tablespoon for uniformity; aim for 40-50 pieces from 1lb beef. Roll each between dampened palms to seal smoothly without cracks, making them slightly larger if patience allows but keeping bite-sized for easy eating.

I emphasize smaller sizes for parties, perfect with cocktails or game nights. Place formed meatballs on a parchment-lined tray to avoid sticking. This can be done ahead: freeze uncooked on a tray, then bag for up to a month, thawing before cooking. Forming takes 10 minutes and ensures even cooking.

4. Sear the Meatballs

Heat a drizzle of olive oil in a Dutch oven or large skillet over medium-high heat until shimmering. Sear meatballs in batches, avoiding overcrowding to maintain heat and achieve browning; cook 2-3 minutes per side until golden crust forms, turning with tongs.

Transfer seared batches to a bowl; searing creates flavor via Maillard reaction, essential before saucing. If using oven method alternative, bake at 400-425F for 10-15 minutes on a sheet pan. Batches prevent steaming, yielding about 10 minutes total searing time.

5. Prepare the Sauce

While searing, mix sauce in a measuring cup: combine 3/4 cup spicy sweet BBQ sauce (store-bought or homemade), 1/4 cup Thai sweet chili sauce (scrape jar clean with water for every bit), few dashes Worcestershire, 3 tbsp grape jelly for glossy stickiness, and sliced jalapeno with seeds for spice.

Stir vigorously until jelly dissolves and sauce is smooth; it thickens during cooking. Grape jelly’s unexpected role adds sheen and balances heat, a key secret. Add 1/4 cup water if needed for pourable consistency. This quick mix elevates the dish.

6. Simmer Meatballs in Sauce

Return all seared meatballs to the Dutch oven, pour sauce over without disturbing shapes, and gently nudge to coat. Bring to gentle simmer, cover, and cook on low for 1 hour, stirring occasionally; sauce thins then clings beautifully. Meatballs tenderize, absorbing sweet-spicy notes; longer simmers enhance flavor. Crockpot alternative: transfer seared meatballs and sauce, cook low 2-4 hours, warm during serving. After 1 hour, they are sticky-sweet perfection.

7. Optional Bread Bowl and Serve

Hollow a round boule bread, leaving thick walls, for presentation; pour in meatballs, letting sauce soak bread. Skewer with cocktail toothpicks. Tear soaked bread at end for next-level enjoyment. Serve hot; leftovers reheat well. Total cook time yields crowd-pleasing results.

• Author: Ida Sorenson
• Prep Time: 15 Mins
• Cook Time: 1 Hr 15 Mins