Cocktail Meatballs



  • 2 large egg
  • 1/2 cup heavy cream or milk
  • 1 1/2 cup cubed bread, crusts removed
  • 1 pound Keenan Family Farms ground pork
  • 2 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 pound ground Reverent Acres Water Buffalo


  • 1 cup ketchup
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons water
  • 3 tablespoons cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons finely grated shallot
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt


  • Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.

  • Add egg and cream together in a medium bowl, whisk. Add bread and mash until no large bread chunks remain. Set aside.

  • In a stand mixer, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute. Add the water buffalo and mix on medium-low speed until just incorporated, about 20 seconds.

  • Wet your hands before forming the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

  • Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.

  • Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.


  • Cook's Note: Keep the meatballs and sauce warm in a crockpot and add toothpicks for a perfect crowd pleasing appy. Or serve over rice for an excellent kid-friendly meal.

  • Editor's Note:

    Order your Pasture Raised Pork from Keenan Family Farms here:

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