Sweet + Sour Honey Cocktail Meatballs


These little cocktail meatballs just do it for me.

Before you blink, it will be holiday time (sorry but it’s true!), and you’ll need to think of some nice appy’s to share with family and friends.  And Rosh Hashanah is literally a couple weeks away (whaaaat), and I’m always wanting to switch up the appetizer situation with these sweet, tangy, and straight up delicious cocktail meatballs. 

Makes 20- 24 mini meatballs

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 1 lb lean ground beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp butter or butter alternative

  • 3 garlic cloves minced/ 1 tbsp

  • 1 small shallot minced/1 tbsp

  • 1 cup ketchup

  • 1 cup honey

  • 1/4 cup liquid aminos/soy sauce

  • 2 tbsp tomato paste

  • Kosher salt + black pepper to taste


For the meatballs

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix together the ground beef, salt, onion powder, garlic powder, pepper, panko, and egg in a bowl until combined. Form 1.5-2 tbsp round balls and place them on the baking sheet. Bake for about 15-20 minutes (up to 20, but you don’t want to over cook these guys, they are small they should read 165 degrees and no longer be pink in the middle). 

For the Sweet and Sour Honey Sauce

While the meatballs cook, melt the butter in a small sauté pan and add the garlic and shallot. Cook on medium low until translucent, about 5 minutes. Remove from heat and pour into a bowl. Next, combine the honey, soy sauce or liquid aminos, ketchup, and tomato paste into the bowl. 

Pour the sauce on top of the meatballs, place on a serving platter, and serve with toothpicks!