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Cocktail Meatballs are the ultimate appetizer for holidays, parties and get togethers with friends! These Italian Sausage Meatballs are super simple and can be smoked, grilled or baked in the oven.
Meatballs are actually really simple to make and they are always a hit on the appetizer menu. A great make ahead party snack that your guests will love!
Just take me to the recipe! Scroll on down to the bottom for a the easy printable recipe card. Otherwise, read on for step by step photos and directions.
Meatballs are a huge favorite at our house with everyone but me. Well that is until we put them on the grill and added a little wood smoke. Now, I’m hooked! The texture is amazing and the flavor of these meatballs are incredible.
We used our homemade Mustard BBQ Sauce that is really simple to make. However, you can use your favorite honey mustard or barbecue sauce in this recipe.
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How to Make Cocktail Meatballs:
- Place Italian sausage, diced onion and eggs to a bowl.
- Mix together with your hands or a wooden spoon until combined.
- Add finely grated Parmesan cheese.
- Mix until thoroughly combined.
- Mix in Mustard BBQ Sauce.
- Form into 1 1/2 inch balls – we used our OXO cookie scoop.
- Place on a baking sheet about 1/2 inch apart.
- Prepare grill or smoker to 300° or oven to 325°.
- Cook meatballs for 30-45 minutes to one hour or until internal temperature reaches 160° with a meat thermometer.
- Use party picks inserted into meatballs and place on a serving platter.
Meatballs are delicious served hot off of the grill or at room temperature.
This recipe can be halved for a smaller batch.
Can you freeze meatballs?
Meatballs can be frozen raw or cooked.
To freeze raw meatballs: Place on a sheet pan and place in the freezer for 2 hours or until frozen. Remove from sheet pan and place in a zip top freezer bag. Will keep for 3-4 months frozen.
To cook, place on a baking sheet and cook at 350° for 30-40 minutes or until internal temperature reaches 160°.
To freeze cooked meatballs: Place cooled meatballs on a baking sheet and freeze for 2 hours. Remove from baking sheet and place in a zip top freezer bag. Freeze for 1-2 months.
To reheat, place on a baking sheet and cook at 350° for 25-30 minutes or until internal temperature reaches 160°.
Meatballs are the perfect make ahead dinner or appetizer. It’s so easy to make a double batch of meatballs and put half in the freezer for busy weeknights or last minute entertaining.
My family loves meatball hoagies and the combination of Italian sausage with the Mustard BBQ Sauce is crazy- good. We plan to make sub sandwiches with these meatballstopped with melted Swiss cheese. I’m starving just thinking about it.
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- 2 pounds Italian Sausage
- 1 cup diced onion
- 2 eggs
- 1 cup finely grated Parmesan
- 1/2 cup Mustard BBQ Sauce
Add Italian sausage to a bowl with diced onion and eggs. Mix well with your hands or a wooden spoon.
Add grated Parmesan and mix well.
Mix in Mustard BBQ Sauce.
Use a medium sized cookie scoop to make 1 1/2 inch balls.
Place on a baking sheet about 2 inches apart.
Prepare grill fire to 300° or preheat oven to 325°.
Cook meatballs for 30-45 minutes or until internal temperature is 160°.
Serve with cocktail picks on a platter.
Honey mustard or your favorite barbecue sauce can be substituted for the Mustard BBQ Sauce.
Amount Per Serving: Calories: 377 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 60mg Sodium: 1027mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 21g