co*cktail Meatballs (Cranberry Meatballs) Recipe - The Cookie Rookie® (2024)

FAQs

What is co*cktail meatballs made of? ›

co*cktail meatballs were a popular appetizer in the 1960s and 1970s. My mother and grandmother used to make them from a well-known recipe that called for frozen meatballs, grape jelly, and Heinz chili sauce.

In a large skillet or pot, heat your tomato sauce on medium-high heat. Add your meatballs to the sauce and bring it to a boil. Turn the stove down to medium-low heat and allow the meatballs to simmer for about 30 minutes or longer. Enjoy!

Yes, you can cook raw meatballs directly in the sauce. This method infuses the meatballs with the flavors of the sauce as they cook, resulting in a delicious and savory dish.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

How do you keep meatballs from getting tough? ›

BEEF, PORK, CHICKEN MECHANICALLY-SEPARATED, WATER, DEXTROSE, TEXTURED SOY FLOUR, SOY PROTEIN CONCENTRATE, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), CONTAINS LESS THAN 2% OF THE FOLLOWING: ONION POWDER, SALT, MALTODEXTRIN, GARLIC POWDER, BEEF BASE (ROASTED BEEF INCLUDING NATURAL BEEF JUICES, SALT, HYDROLYZED SOY PROTEIN, ...

All you need is some ground beef, plus milk, eggs, breadcrumbs, and a few seasonings. The secret to these sweet and sour meatballs is the deliciously sticky sauce. (and the sauce ingredients are super simple to grab!) Not only is it soaked into every bite, but it creates a glossy coating that lets these beauties shine!

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

Meatballs: Ground Beef, Onion, Breadcrumbs (unbleached wheat flour, sugar, yeast, salt), Pecorino Romano Cheese (pasteurized sheep's milk, cheese culture, salt, enzymes), Parmesan Cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), Whole Eggs, Parsley, Salt, Pepper. ALLERGENS: MILK, WHEAT, EGG.