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Cocktail Meatballs

Cocktail Meatballs

These tiny meatballs are cooked in a sweet and savory sauce that is sure to delight your guests of all ages. If you prefer the sauce to be a little more savory just cut down on the amount of sugar. This is a great dish to make ahead and reheat just before serving.

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: About 3 dozen


  • 1 pound ground beef
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons grated Parmesan
  • 2 tablespoons milk
  • 2 teaspoons Creole mustard
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon Essence
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot red pepper sauce
  • 2 teaspoons vegetable oil
  • 2 teaspoons unsalted butter
  • SAUCE:
  • 1 cup ketchup
  • 1/2 cup grated yellow onions
  • 1 teaspoon minced garlic
  • 1/4 cup packed light brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt


  • Preheat the oven to 350 degrees F.

    In a large bowl, combine all the ingredients for the meatballs except the oil and butter. Mix well with your hands and form into individual meatballs, each about 1-inch in diameter.

    In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until browned on all sides. Transfer to a 2 1/2 quart baking dish.  


  • Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste.

    Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately.