Cocktail Meatballs

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

This recipe uses Pluck Zesty Garlic and can easily be swapped out with All-Purpose, Spicy, or Pure.


Step 1

Preheat the oven to 325 degrees F. 

Step 2

In a large mixing bowl, add the ground beef. 

Step 3

In a small mixing bowl, combine the whisked egg, crushed crackers, milk, onion, Pluck seasoning, pepper, and salt. Mash together with a fork.

This recipe features Simple Mills almond flour crackers in place of bread. You can substitute in your favorite cracker here in equal amounts for the almond flour crackers.

Step 4

Add the mixture from the small mixing bowl to the ground beef. Mix with hands to incorporate.

Step 5

In a large saucepan, add the glaze ingredients. Stir to combine. Spoon out 3 tbsp. of combined glaze into the meatloaf mixture. 

Step 6

Using hands incorporate glaze into the meatloaf mixture. Using hands, form into 1.5-inch round meatballs. Place in a greased casserole dish. Pour half of the glaze over meatballs.

These are cooked as mini meatballs for cocktail appetizers. You can also make these as larger sized meatballs; you would just need to adjust the cook time accordingly (more time in the oven).

Step 7

Bake for 30-35 minutes or until desired doneness. 

Step 8

While the meatballs are baking, turn the heat up on the remaining sauce to medium-high. Bring to a low boil and then reduce heat and simmer for 5 minutes.

Step 9

Once meatballs are done, transfer to a serving dish and top with remaining glaze.


For the meatballs

1 pound grass-fed ground beef

1/2 teaspoon Zesty Garlic Pluck seasoning

1 egg, whisked

3/4 cups Simple Mills almond flour crackers, crushed

1/4 cup organic whole milk

1/2 tablespoon dried, chopped onion

1/4 teaspoon black peppe

1/4 teaspoon Himalayan salt

For the glaze

1/2 cup organic ketchup

3/4 cups brown sugar

1/2 teaspoon Zesty Garlic Pluck seasoning

1/8 cup water

1 1/2 tablespoon apple cider vinegar

3/4 tablespoons Worcestershire


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