18 Savory Cocktail Meatball Recipes Tasty

Craving cozy, crowd-pleasing bites? These 18 savory cocktail meatball recipes are your ticket to easy entertaining or weeknight wins—packed with bold flavors, from sticky-sweet glazes to zesty herb twists. Whether you’re hosting a party or just treating yourself, these little flavor bombs deliver big satisfaction. Ready to roll? Let’s dive into the tastiest meatball ideas you’ll want to make on repeat!

Classic Swedish Cocktail Meatballs

These bite-sized meatballs are a cozy, crowd-pleasing appetizer with a creamy gravy that’s perfect for dipping crusty bread or lingonberry jam.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 lb ground pork
• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk
• 1 large egg
• 1 small yellow onion, finely grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/4 cup heavy cream

Instructions:

1. In a bowl, soak panko breadcrumbs in whole milk for 5 minutes. Add ground beef, ground pork, egg, grated onion, salt, black pepper, allspice, and nutmeg. Mix gently until just combined.
2. Roll into 1-inch balls (about 40). Heat butter in a large skillet over medium heat. Brown meatballs in batches, 3–4 minutes per side, then transfer to a plate.
3. Whisk flour into the skillet drippings, cooking 1 minute. Gradually whisk in beef broth and heavy cream, scraping up browned bits. Simmer 3–4 minutes until slightly thickened.
4. Return meatballs to the skillet, coating in gravy. Cover and simmer on low 10 minutes until cooked through.

The secret? A pinch of nutmeg and allspice gives these meatballs their signature warmth—like a hug in every bite.

Tip: For extra richness, stir a spoonful of lingonberry jam into the gravy just before serving.

Sweet and Sour Cocktail Meatballs

These tangy-sweet meatballs are a guaranteed crowd-pleaser, perfect for game day or holiday parties—just try not to eat them all straight from the tray!

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely minced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp soy sauce

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, breadcrumbs, egg, onion, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Roll into 1-inch balls and arrange on the baking sheet.
3. Bake for 18–20 minutes until browned and cooked through.
4. Meanwhile, whisk together 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup vinegar, and 1 tbsp soy sauce in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
5. Toss baked meatballs in the sauce until fully coated. Serve warm with toothpicks.

The magic here? The sauce caramelizes just enough in the oven, giving each bite a sticky-sweet glaze with a vinegar kick.

Tip: For extra tang, add a pinch of red pepper flakes to the sauce while simmering.

BBQ Glazed Cocktail Meatballs

These sticky-sweet BBQ glazed meatballs are the ultimate party appetizer—just pop them in the slow cooker and let the magic happen!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup BBQ sauce (store-bought or homemade)
• 1/4 cup honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. In a large bowl, combine ground beef, panko breadcrumbs, whole milk, egg, Worcestershire sauce (2 tsp), garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Mix gently with your hands until just combined.
2. Roll into 1-inch balls (about 24 total) and arrange on a parchment-lined baking sheet. Bake for 18–20 minutes until browned and cooked through.
3. Meanwhile, whisk together BBQ sauce (1 cup), honey (1/4 cup), and apple cider vinegar (1 tbsp) in a slow cooker. Add baked meatballs and stir gently to coat.
4. Cover and cook on LOW for 2 hours (or HIGH for 1 hour) until glaze thickens and clings to the meatballs.

The combo of tangy BBQ sauce and honey creates a glossy, finger-licking glaze that caramelizes slightly at the edges—perfect for skewering with toothpicks!

Tip: For extra smokiness, swap regular paprika for the smoked variety in the meatball mix.

Cranberry Sauce Cocktail Meatballs

These sweet-tangy meatballs are a guaranteed crowd-pleaser, with cranberry sauce adding a festive twist to a classic appetizer.

Ingredients:

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14 oz) can jellied cranberry sauce
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 375°F. In a bowl, combine ground beef, breadcrumbs, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently, then roll into 1-inch meatballs (about 24).
2. Arrange meatballs on a parchment-lined baking sheet and bake for 18–20 minutes until browned and cooked through.
3. Meanwhile, in a saucepan over medium heat, whisk together cranberry sauce, ketchup, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce. Simmer for 5 minutes, stirring occasionally, until smooth.
4. Toss baked meatballs in the cranberry sauce until coated. Serve warm with toothpicks.

The glossy, sticky glaze clings perfectly to each meatball, balancing richness with a bright pop of cranberry. Tip: For extra depth, add a splash of orange juice to the sauce!

Teriyaki Cocktail Meatballs

These sweet-savory meatballs are the ultimate party starter—glazed in sticky teriyaki sauce and ready to disappear off the platter in minutes.

Ingredients:

• 1 lb ground pork or chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp minced green onion
• 1 tbsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup teriyaki sauce (divided)
• 1 tbsp sesame oil
• 1 tbsp honey
• Toasted sesame seeds and extra green onion for garnish

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground meat, panko, egg, green onion, ginger, garlic powder, black pepper, and 2 tbsp teriyaki sauce. Roll into 1-inch balls (about 24).
3. Bake: Arrange meatballs on the sheet and bake for 18–20 minutes until internal temp reaches 165°F.
4. Glaze: Meanwhile, whisk remaining 6 tbsp teriyaki sauce, sesame oil, and honey in a skillet over medium heat. Simmer 2 minutes until slightly thickened. Toss baked meatballs in the glaze until coated.
5. Serve: Garnish with sesame seeds and green onion. Keep warm in a slow cooker for parties!

The magic here? Double-hit of teriyaki—mixed into the meatballs and brushed on after baking for extra glossy, finger-licking flavor.

Tip: For crispier edges, broil glazed meatballs for 1–2 minutes before serving.

Honey Garlic Cocktail Meatballs

These sticky-sweet meatballs are the ultimate crowd-pleaser, with a glossy glaze that clings to every bite—perfect for game day or holiday gatherings.

Ingredients:

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1 large egg
• 2 tbsp milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup honey
• 1/3 cup soy sauce
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, salt, and black pepper. Roll into 1-inch balls (about 24) and place on the baking sheet.
3. Bake: Bake for 18–20 minutes until browned and cooked through.
4. Make glaze: Meanwhile, whisk honey, soy sauce, minced garlic, rice vinegar, and sesame oil in a saucepan over medium heat. Bring to a simmer, then stir in cornstarch slurry. Cook for 2–3 minutes until thickened.
5. Toss: Add baked meatballs to the glaze, gently coating each one. Simmer together for 1–2 minutes.

The magic here? The glaze caramelizes slightly on the meatballs, giving them a lacquered shine and bold sweet-savory punch. Serve with toothpicks for easy snacking!

Tip: For extra depth, add 1/2 tsp grated ginger to the glaze.

Buffalo Sauce Cocktail Meatballs

These zesty, crowd-pleasing meatballs pack all the bold flavor of buffalo wings in bite-sized form—perfect for game day or your next potluck.

Ingredients:

• 1 lb ground chicken (or turkey)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp minced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buffalo hot sauce (like Frank’s RedHot)
• 1/4 cup honey
• 2 tbsp melted butter
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground chicken, panko, egg, minced onion, garlic powder, salt, and black pepper until just combined. Roll into 1-inch balls (about 20) and arrange on the baking sheet.
3. Bake for 18–20 minutes until lightly browned and cooked through.
4. Meanwhile, whisk buffalo hot sauce, honey, melted butter, and apple cider vinegar in a saucepan over medium heat. Simmer for 3 minutes until slightly thickened.
5. Toss baked meatballs in the sauce until fully coated. Serve warm with toothpicks and ranch or blue cheese dressing for dipping.

The magic here? The honey balances the heat while the vinegar adds a tangy punch—no one will guess how simple these are to make!

Tip: For crispier meatballs, broil for 1–2 minutes after saucing, but watch closely to avoid burning.

Spicy Sriracha Cocktail Meatballs

These Spicy Sriracha Cocktail Meatballs are the perfect bite-sized party snack—packed with heat, sweetness, and a sticky glaze that’ll have everyone reaching for more.

• 1 lb ground pork or beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce
• 2 tbsp minced green onions
• 2 cloves garlic, minced
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground meat, panko, egg, soy sauce, green onions, and garlic. Mix gently until just combined—don’t overwork the meat.
3. Roll into 1-inch balls (about 20–24) and place on the baking sheet. Bake for 18–20 minutes until cooked through.
4. Meanwhile, whisk together Sriracha, honey, rice vinegar, and sesame oil in a saucepan over medium heat. Simmer for 3–4 minutes until slightly thickened.
5. Toss baked meatballs in the glaze until fully coated. Serve warm with toothpicks.

The magic here? That glossy, fiery-sweet glaze clings perfectly to the tender meatballs—no soggy bottoms or messy drips.

Tip: For extra kick, add a pinch of red pepper flakes to the glaze!

Cheesy Stuffed Cocktail Meatballs

These bite-sized meatballs pack a gooey, cheesy surprise inside—perfect for game day or your next party spread!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz mozzarella cheese, cut into 1/2-inch cubes
• 1/4 cup olive oil (for frying)
• 1/2 cup marinara sauce (for serving)

Instructions:

1. In a bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch balls, pressing a mozzarella cube into the center of each and sealing the meat around it.
3. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning often, until browned and cooked through (internal temp of 160°F).
4. Transfer to a paper towel-lined plate. Serve warm with marinara sauce for dipping.

The melty mozzarella center turns these into irresistible pull-apart bites—guests will love the cheesy reveal!

Tip: For a crispier crust, roll the formed meatballs in extra breadcrumbs before frying.

Asian-Inspired Cocktail Meatballs

These sticky-sweet meatballs pack a punch of umami flavor, perfect for your next game-day spread or holiday appetizer table.

Ingredients:

• 1 lb ground pork or chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup chopped green onions
• 1/2 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• Sesame seeds and extra green onions for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground meat, panko, egg, garlic, ginger, and green onions. Roll into 1-inch balls (about 24) and arrange on the baking sheet.
3. Bake for 18-20 minutes until internal temperature reaches 165°F.
4. Meanwhile, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a saucepan over medium-low heat. Simmer for 3 minutes until glossy.
5. Toss baked meatballs in the sauce until fully coated. Garnish with sesame seeds and green onions.

The magic here? That quick simmer transforms the sauce into a lacquered glaze that clings to every nook of the meatballs.

Tip: For extra caramelization, broil the sauced meatballs for 1-2 minutes before serving.

Herb-Infused Cocktail Meatballs

These juicy, flavor-packed meatballs are a party favorite, with fresh herbs and a hint of garlic that make them irresistible straight from the oven.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp finely chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil (for baking)

Instructions:

1. Preheat oven to 400°F and lightly grease a baking sheet with 1 tbsp olive oil.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, rosemary, minced garlic, Worcestershire sauce, salt, and black pepper. Mix gently until just combined—don’t overwork the meat.
3. Roll the mixture into 1-inch balls (about 24 total) and place them on the prepared baking sheet. Drizzle with remaining 3 tbsp olive oil.
4. Bake for 18–20 minutes, turning halfway, until the meatballs are browned and cooked through.

The fresh rosemary and parsley give these meatballs a bright, aromatic depth that pairs perfectly with their juicy interior. Serve warm with toothpicks for easy grabbing!

Tip: For extra flavor, toss the baked meatballs in a quick glaze of 1/4 cup honey mixed with 1 tbsp Dijon mustard.

Mustard and Brown Sugar Cocktail Meatballs

These sweet and tangy meatballs are a party favorite—just a few pantry staples transform humble ground beef into irresistible bite-sized glazed perfection.

Ingredients

• 1 lb ground beef (85% lean)
• 1/3 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, and salt. Mix gently with hands, then roll into 1-inch balls (about 20). Arrange on the baking sheet.
3. Bake meatballs for 15 minutes until lightly browned.
4. Meanwhile, whisk ketchup, brown sugar, mustard, and apple cider vinegar in a saucepan over medium heat. Simmer for 3 minutes until thickened slightly.
5. Toss baked meatballs in the glaze until coated. Return to the oven for 5 minutes to set the glaze.

The magic here is the glaze—it caramelizes into a sticky-sweet shell with just enough mustard zing to keep things interesting. Perfect for skewering with toothpicks!

Tip: For extra caramelization, broil the glazed meatballs for 1–2 minutes at the end (watch closely!).

Maple Glazed Cocktail Meatballs

These sweet-savory meatballs are the ultimate party starter, with a sticky maple glaze that’s impossible to resist.

Ingredients:

• 1 lb ground pork (or a mix of pork and beef)
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp finely minced onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika

Instructions:

1. Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground pork, breadcrumbs, egg, minced onion, garlic powder, salt, and black pepper. Roll into 1-inch balls (about 24) and place on the baking sheet.
3. Bake: Bake for 18–20 minutes until internal temperature reaches 160°F.
4. Make glaze: While meatballs bake, whisk maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and smoked paprika in a saucepan over medium heat. Simmer for 3–4 minutes until slightly thickened.
5. Glaze & serve: Toss baked meatballs in the warm glaze until coated. Transfer to a serving dish and skewer with toothpicks.

The magic here? The glaze caramelizes just enough to cling to each bite without being overly sweet—thanks to that tangy mustard and vinegar balance.

Tip: For extra depth, swap half the maple syrup with bourbon and simmer a minute longer.

Greek-Style Cocktail Meatballs

These Greek-Style Cocktail Meatballs are bursting with Mediterranean flavors—juicy, herb-packed, and perfect for dunking in creamy tzatziki. They’re a guaranteed crowd-pleaser at any gathering!

• 1 lb ground lamb (or beef)
• 1/4 cup finely grated red onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp olive oil (for frying)

1. In a bowl, combine ground lamb, red onion, garlic, parsley, 1 tbsp oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, breadcrumbs, and egg. Mix gently until just combined—don’t overwork the meat.
2. Roll into 1-inch meatballs (about 20–24).
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning often, until browned and cooked through.

The oregano and cumin give these meatballs a warm, earthy depth, while the fresh parsley keeps them bright—ideal for pairing with cool, tangy tzatziki.

Tip: For extra tenderness, soak the breadcrumbs in 2 tbsp milk for 5 minutes before mixing into the meat.

Jalapeño Popper Cocktail Meatballs

Jalapeño Popper Cocktail Meatballs

These spicy, cheesy meatballs pack all the bold flavor of jalapeño poppers into a bite-sized party snack—perfect for game day or happy hour!

Ingredients

• 1 lb ground pork (or ground chicken)
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced jalapeños (seeds removed for milder heat)
• 1/4 cup panko breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slices bacon, cut into 1-inch pieces
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, cream cheese, cheddar cheese, jalapeños, panko, egg, garlic powder (1 tsp), onion powder (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) until just combined.
3. Roll into 1-inch balls (about 20 total), then wrap each with a bacon piece, securing with a toothpick.
4. Bake for 20–25 minutes until bacon is crispy and meatballs reach 165°F internally.
5. Garnish with cilantro and serve warm.

The crispy bacon wrap keeps these meatballs juicy while adding smoky depth to the creamy jalapeño filling—trust us, they’ll disappear fast!

Tip: For extra kick, stir 1/4 tsp cayenne into the meat mixture.

Bourbon Glazed Cocktail Meatballs

These sticky-sweet bourbon-glazed meatballs are the ultimate party appetizer—packed with smoky depth and just the right kick.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp grated yellow onion
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup ketchup
• 1/3 cup bourbon
• 1/4 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground beef, panko, egg, grated onion, garlic powder (1 tsp), salt (1 tsp), and black pepper (1/2 tsp). Roll into 1-inch balls (about 20) and arrange on the baking sheet.
3. Bake: Bake for 15 minutes until lightly browned.
4. Make glaze: Meanwhile, whisk ketchup (3/4 cup), bourbon (1/3 cup), brown sugar (1/4 cup), vinegar (2 tbsp), Worcestershire (1 tbsp), and smoked paprika (1/2 tsp) in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
5. Glaze & finish: Toss baked meatballs in the glaze until coated. Return to the oven for 5 minutes to caramelize.

The bourbon’s caramel notes balance the tangy glaze, while smoked paprika adds a whisper of campfire warmth—no toothpick required, these vanish fast!

Tip: For extra stickiness, double-glaze: brush meatballs with extra sauce after baking.

Pesto and Parmesan Cocktail Meatballs

These bite-sized meatballs pack a punch of herby pesto and nutty Parmesan, making them the ultimate crowd-pleasing appetizer.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup basil pesto (store-bought or homemade)
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine ground beef, panko, 1/4 cup Parmesan, pesto, egg, garlic powder, salt, and pepper. Mix gently with your hands until just combined—don’t overwork the meat.
2. Roll the mixture into 1-inch balls (about 24 total).
3. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning occasionally, until browned and cooked through.
4. Transfer to a serving platter, sprinkle with extra Parmesan, and serve warm.

The pesto keeps these meatballs incredibly juicy while adding a bright, fresh flavor that pairs perfectly with the savory Parmesan.

Tip: For extra crispiness, broil the cooked meatballs for 1–2 minutes before serving.

Garlic Butter Cocktail Meatballs

These juicy, garlicky meatballs are the ultimate party snack—glazed in a rich butter sauce and ready to disappear in minutes.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 4 cloves garlic, minced (divided)
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, panko, Parmesan, egg, 2 cloves minced garlic, Worcestershire sauce, salt, and black pepper. Mix gently with hands, then roll into 1-inch balls (about 20). Arrange on the baking sheet.
3. Bake for 18–20 minutes until browned and cooked through.
4. Meanwhile, melt butter in a skillet over medium heat. Add remaining 2 cloves minced garlic and sauté for 1 minute until fragrant. Toss baked meatballs in the garlic butter until coated, then sprinkle with parsley.

The magic here? The double-hit of garlic—mixed into the meatballs and toasted in the butter glaze—creates layers of savory depth.

Tip: For extra-crispy edges, broil the meatballs for 1–2 minutes after baking.

Conclusion

With 18 deliciously savory cocktail meatball recipes, you’re sure to find a new favorite for your next gathering! Whether you prefer classic flavors or bold twists, these recipes are perfect for impressing guests or treating yourself. Give them a try, and don’t forget to leave a comment with your top pick—or share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!