Lily Cocktail Meatballs are something that’s perfect for entertaining. They are easy to make, have few ingredients, and they are a great appetizer to put in a slow cooker. There is no chopping or extra dirty dishes. You can tailor it to your guests’ tastes. You can eat it with a toothpick. It’s also high protein and low carb, which I think is a good option for a party since there are usually tons of chips and dip items. Those are great, but a little protein can make you feel more satisfied when you’re eating finger foods as a meal.
The meatballs recipes are really just ratios, and you can make sweet ones like the Barbecue Pineapple Meatballs I made for Ben’s party. Or you can go the other way and make Spicy Cranberry Meatballs.
The ratio is about 1 cup of sauce per pound of meatballs. And you can use turkey, beef, or pork. I always use turkey because it’s a little bit lighter. You can make your own meatballs, but I happen to love Wellsley Farms brand turkey meatballs from BJ’s.
Here are some ratios:
- So for the Barbecue Pineapple Meatballs, it’s ½ cup crushed pineapple and ½ cup barbecue sauce per pound of meatballs.
- And for the Spicy Cranberry Meatballs, it’s ½ cup canned cranberry sauce and ½ cup Red Hot sauce, plus 2 tablespoons of sriracha sauce per pound of meatballs.
- For Honey Ginger Meatballs, it’s ½ cup honey and ½ cup soy sauce, 1.5 teaspoons of granulated ginger, and 1.5 teaspoons of granulated garlic per pound of meatballs.
Here is the Method. You’ll memorize it quickly and never need a recipe again. The combinations are only limited by your imagination.
- Add frozen meatballs to a slow cooker.
- Add the sauce on top.
- Cook on low for 6 hours or high for 3-4 hours, stirring every hour.
- After everything has come together, turn the slow cooker down to “keep warm” until you’re done for the night.
