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    You are in: Home / Recipes / Italian Cocktail Meatballs Recipe
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    Italian Cocktail Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Bobbie's Note:

    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.

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    Units: US | Metric




    1. 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. 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. 3
      These freeze well – just be careful when defrosting and breaking them up. Be gentle – so not to break up the meatballs.
    4. 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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    Nutritional Facts for Italian Cocktail Meatballs

    Serving Size: 1 (1915 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.7
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.0 g
    Cholesterol 33.1 mg
    Sodium 176.7 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.5 g
    Sugars 1.3 g
    Protein 6.4 g

    The following items or measurements are not included:

    italian seasoning

    italian seasoning

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