With the good brands of frozen meatballs on the market now, cocktail meatballs are an easy addition to a party or holiday buffet. This recipe, which uses a kind of sweet and sour sauce, is so easy. It’s also very popular and requested for potlucks I attend.

I almost always have a bag of meatballs in the freezer just in case. I generally use the turkey or Swedish meatballs, but you can also use the beef (there’s a Black Angus, too).

Keep them warm in a chafing dish or small slow cooker and place a container of toothpicks nearby.

Easy Cocktail Meatballs

Makes 36 to 40 meatballs

2-pound bag frozen meatballs (I use the turkey or Swedish)

1 cup ketchup

1/3 cup firmly packed brown sugar

3 tbsp. vinegar

2 tbsp. light soy sauce

Bake meatballs in a 9x13-inch pan according to package instructions. If there is any oil in the pan, drain it off. (Some brands throw off a lot of grease).

Meanwhile, combine remaining ingredients; pour over meatballs and stir to coat them all. Bake another 5 to 10 minutes or until hot. Serve in a chafing dish with toothpicks.

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