Spicy Cocktail Meatballs

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 8 servings
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For the meatballs:

1 pound ground beef

1 pound ground pork

1 cup plain bread crumbs

1/2 cup milk

1/2 cup finely chopped onion

2 eggs

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons adobe sauce (from can of chipotle peppers in adobo)

1 1/2 teaspoons salt

1 tablespoon canola oil

For the sauce:

2 tablespoons canola oil

1 cup finely chopped onion

2 teaspoons crushed red pepper flakes

2 cups ketchup

1/4 cup brown sugar

2 tablespoons red wine vinegar


  1. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
  2. To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
  3. Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.