Make Ahead

Holiday Cocktail Meatballs

September 18, 2011
Author Notes

My brother is coming up for a visit in a couple of weeks..I haven't seen him in over two years..and I've been going over some of his favorites from my collection. We'll have a family get-together while he's here so there will be lots of appetizers and good food. I seem to remember that this is one of his favorites which I adapted from a recipe of a good friend and which is always on the appetizer table at Christmas.
The meatballs and sauce can be made ahead and frozen separately for the busy holiday season. Easy, easy to make, but so delicious!! So...grab your toothpicks and spear a few! —inpatskitchen

  • Serves a crowd
  • 3 pounds bulk pork hot sausage
  • 2 cups ketchup
  • 1 1/4 cups light brown sugar
  • 2 teaspoons ground dried ginger powder
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
In This Recipe
  1. Shape the meat into one inch meatballs and bake at 350F for 20 to 25 minutes.
  2. Combine the ketchup, brown sugar, ground ginger, soy sauce and red wine vinegar and heat to boiling. ( At this point you can cool the meatballs and sauce separately and freeze ).
  3. To serve: Gently heat ( or reheat thawed sauce and meat) the meatballs combined with the sauce until hot in a medium saucepan on top of the stove.

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  • BerryBaby
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  • inpatskitchen
  • WileyP

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!