Cocktail Meatballs

I have made these cocktail meatballs for years, modifying the recipe with different types of jam, or adding various types of beer or liquor to the sauce. This recipe is easy to modify and definitely worth trying. It’s a hearty and delicious bite sized appetizer and there are rarely any leftovers.

2 lbs. Ground Beef (85%)
1 ½ Cups Seasoned Breadcrumbs
1 Egg
1 Pkg. Onion Soup Mix (Knorrs)
1 Stick Butter
1 16-oz. Jar Black Cherry Jam
2 ½ Cups Ketchup
6 Drops Tabasco Sauce
6 oz. Beer

In a large bowl, combine all meatball ingredients (except for butter). Using a melon ball scoop, shape small cocktail sized meatballs. In a large sauté pan, over medium heat, melt the stick of butter. Place the meatballs in the sauté pan and brown each side. In a separate sauté pan, over medium heat, mix the sauce ingredients until well combined and hot, approx. 15 minutes. Drain the meatballs and add them to the sauce mixture. Simmer for approximately 1 hour, until meatballs are cooked through and flavors are combined. Serve warm. (If desired, meatballs can be kept refrigerated in an airtight container for several days before serving, or can be frozen for several weeks.)