Cocktail Meatballs

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We experimented on our neighbors at the annual block party. BIG hit!
I used 1 1/2 pounds of ground meat, onion powder and granulated garlic in the sauce, cut the vinegar in half, and chopped the onions VERY fine. We made them a day ahead, just in case we found any issues. We then re-heated in the oven the next day for 45 minutes at 200 degrees in a covered pan. Also since there was more meat than in the original recipe, I supplemented the sauce with a 1/2 jar of Newman's marinade. Yummy-we were hoping for leftovers, but none this time!

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Very tasty; I did not find the sauce to cover the meatballs properly, next time will increment the sauce by 1/2.

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Everyone loves these. I have been making them for several years. The only change I make is to add some grape jelly to taste near the end. I originally found the recipe a little too spicy - the grape jelly takes that down a bit an makes more of a sweet and sour meatball.

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tasted better the same day but still the ketchup was way to prevalant for me so i probably won't make these again.

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**Added Notes: Made these again and this time baked the meatballs did NOT fry = GREAT. Also made both a day ahead of time and combined in baking dish the night of and kept warm in chafing dish = GREAT.** I tried this recipe for a NYE party this year thinking it looked like a "good" recipe for meatballs. Well what a surprise when our friends commented they were "the best meatballs they've ever had". They were needless to say a HUGE hit ! Will continue to make these for every party we have/attend.

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They are amazing!! I made these for Thanksging, and making them again tonight for my family in a spaghetti recipe just because I got rave reviews!! Emeril is usually known for using exotic ingredients we don't find here in northern New Mexico, but this is a recipe I can make from the pantry! Love 'em!!

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These are incredible! I made them for my housewarming party of 15-20 people- a quadruple batch- and they were gone that night! A few of our friends (foodies told us that these are better than their grandmother's meatballs, which they've been raving over and devouring their whole lives. After cooked, they transfer and hold up well on the warm setting in a crock pot. I highly recommend a food processor to get the onions to their proper fine chopped/grated states. They do take some time, but they're worth it. Enjoy!

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Actually a 6 star recipe. It takes a bit longer than the recipe indicates. Make the sauce first, dump all the meatball ingredients in 1 bowl. Then set everything up, frying pan, butter/oil in pan, paper towels on side of stove, pan ready to put them in, utensils. Then with 2 rubber gloves on mix the meat mixture. If it seems a bit soft, add a little more bread crumbs. Make all the meatballs and put on cookies sheet, then remove only 1 glove. The gloved hand can put the meatbals in the pan to fry. I now always make at least 2 recipes worth, believe me they will be gone. As I take them out of frying pan, put on paper towels to drain, then into baking dish. I use a 9X12 ceramic pan. You can do these the day before and bake prior to needing. Can be kept warm in a crock pot too. If any are left, they make a great meat dish for dinner the next day. Have made this recipe many times, everyone loves them & asks me to bring them.

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These are awesome. I made these for my sister and brother-in-law's party and they loved it! Now they want it in their menu for their wedding.

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These were a huge hit at my football party! I kept them warm in the slow cooker and people kept asking if I got 'em from a restaurant.. A few things: Make sure you really do mince the onions super tiny, don't make the balls too big, and enlist a helper during the frying. It was kinda hard to pull the last few steps together without an extra set of hands, which was nice because it is something easy hubby can do in the kitchen. Delicious!