Snappy Cocktail Meatballs with Creamy Mustard Sauce
I’m not sure if you’ve noticed, because I haven’t even really noticed myself. But apparently I’ve been on a huge meatball kick lately. I’ve made soup with meatballs, a salad with meatballs, meatball subs, Mediterranean meatballs, Korean meatballs, and heck, even meatless “meat”balls.
When I did a quick search of my computer to find the photos I needed to put together this post, I was inundated with “meatball” results. Ummm….maybe I have some sort of problem.
I honestly don’t know where this meatball obsession even came from. I mean, my mom did make Swedish meatballs every New Year’s Eve, and I looked forward to those. But beyond that, I don’t think I grew up eating any other kind of meatball.
Maybe the Italian Grandma that is living inside of me is making up for lost time. Maybe they’re just delicious, super easy to make, and bring out a party mood whenever they’re served.
These cocktail meatballs truly couldn’t be any simpler to prepare. Just combine lean ground beef, horseradish, fresh parsley, dried basil leaves and a package of brown gravy mix for seasoning.
While these meatballs are fantastic on their own, I’m of the belief that it’s not a party without a dipping sauce. I just stirred together some creamy Greek yogurt, whole grain mustard and chopped chives and I was good to go!
More Foxes Love Lemons Favorites
Snappy Cocktail Meatballs with Creamy Mustard Sauce
Ingredients
For the Snappy Cocktail Meatballs:
- 1 package (1 ounce) brown gravy mix
- 1-1/2 pounds lean ground beef
- 1 tablespoon chopped fresh parsley
- 1 tablespoon prepared horseradish
- 1 teaspoon dried basil leaves
For the Creamy Mustard Sauce:
- 1 cup Greek yogurt
- 1/4 cup whole grain mustard
- 2 tablespoons chopped fresh chives
Instructions
- Make the Snappy Cocktail Meatballs: Preheat oven to 375 degres F. In large bowl, combine gravy mix, beef, parsley, horseradish and basil. Stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into 1-inch balls and place on large baking pan.
- Bake meatballs 14 to 16 minutes until internal temperature reaches 160 degrees F.
- Meanwhile, make Creamy Mustard Sauce: In small bowl, stir together yogurt, mustard and chives. Serve meatballs with sauce.
These meatballs look amazing! I can’t believe I have never tried making meatballs before!!
Say what?!? Come on over, we’ll have a meatball-making PARTY!
Having eaten these last night I can attest to the deliciousness of the meatballs. However, the sauce is where it is at! I put it on the meatballs, dipped my greenbeans in it, and even slapped some on some bread. Amazingly tasty, healthy, and easy to whip up.
Who knew a three ingredient sauce could make a husband so happy?