WWLP Cook: Cocktail Meatballs with Horseradish Sauce

This recipe comes from McCall’s Cocktail-Time Cookbook and was intended for cocktail parties year round.


cocktail meatballs


  • 3/4 lb ground chuck
  • 2 T raw quick-cooking oats
  • 1/2 t ginger
  • 1 egg
  • 1/2 t salt
  • 1/2 t monosodium glutamate
  • 2 T milk
  • 1/2 t onion powder
  • 1 can (3oz) whole mushrooms, drained

For the sauce:

  • 1 cup dairy sour cream
  • 1/2 t salt
  • 1/8 t pepper
  • 2 t prepared horesradish


  1. Preheat oven to 350*
  2. Toss chuck with oats, ginger, egg, salt, monosodium glutamate, milk, and onion powder; toss lightly to combine
  3. Form mixture into 1-inch balls; press mushroom into center of each
  4. Place meatballs in single layer in shallow baking pan. Bake 12 minutes
  5. Meanwhile, make Sauce: Combine all ingredients in small saucepan. Heat gently; do not boil
  6. Spear meatballs with a wooden pick; dip into warm sauce

Makes 6 Servings


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