Cocktail meatballs

Cocktail meatballs have a hint of Tabasco and make the perfect party food
By Donal Skehan
Cocktail meatballs
  • Rating:
  • Serves: 8
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the meatballs

  • 450 g minced beef
  • 1/2 large onion
  • 1/2 green pepper, finely chopped
  • 4 tbsp fresh white breadcrumbs
  • 1 large egg, beaten
  • a dash of tabasco

For the sauce

  • 30 g butter
  • 1/2 large onion, peeled and finely chopped
  • 1/2/ green pepper, finely chopped
  • 1 340g can condensed tomato soup
  • 2 tbsp soft dark brown sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp English mustard


1. For the meatballs: preheat the grill to high.

2. In a large bowl, combine the minced beef, onion, green pepper, breadcrumbs, egg and tabasco sauce. Mix thoroughly.

3. Form the mixture into bite-sized meatballs (each ball should be about 3cm in diameter).

4. Arrange the meatballs on a baking tray and place under the hot grill for 10-12 minutes. Turn occasionally, until browned all over.

5. For the sauce: melt the butter in a saucepan over a medium heat. Add the onion and pepper and sauté until soft. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 5 minutes.

6. Arrange the meatballs on a serving platter and cover with the sauce, then pass around and enjoy.

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