Italian Cocktail Meatballs

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“A favorite at all of our gatherings. They are usually the first thing on the table to disappear. If made ahead and placed in the fridge or freezer, you may want to thin the sauce out a bit. I find a tablespoon or two of water does the trick very nicely.”
2hrs 45mins
36 piecres

Ingredients Nutrition


  1. Thoroughly mix all the meatball ingredients, except olive oil. Roll into ½” balls and fry in oil until well browned. Drain, set aside until sauce is ready.
  2. Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it – leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese.
  3. These freeze well – just be careful when defrosting and breaking them up. Be gentle – so not to break up the meatballs.
  4. Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!

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