Piquant Meatballs Food

COCKTAIL MEATBALLS

Cocktail Meatballs image

Throw away that recipe that calls for frozen meatballs and grape jelly - these homemade cocktail meatballs are so much better.

Provided by Jennifer Segal

Categories Appetizers

Time 40m

Yield About 25 mini meatballs

Number Of Ingredients 20

Ingredients

1 large egg
¼ cup heavy cream or milk
¾ cup cubed white sandwich bread, crusts removed
½ pound ground pork
1 garlic clove, minced
⅛ teaspoon ground allspice
⅛ teaspoon ground black pepper
¾ teaspoon salt
1 teaspoon baking powder
½ pound ground beef (85% lean)
½ cup ketchup
½ cup packed dark brown sugar
2 tablespoons water
1½ tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
⅛ teaspoon ground black pepper
½ teaspoon salt
Finely chopped parsley, if desired

Steps:

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.
Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form 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.
Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

Nutrition Facts : ServingSize 1 meatball, Calories 85, Fat 5g, Carbohydrate 8g, Protein 4g, SaturatedFat 2g, Sugar 6g, Fiber 0g, Sodium 214mg, Cholesterol 24mg

PIQUANT COCKTAIL MEATBALLS

Piquant Cocktail Meatballs image

These are great for parties

Provided by Kim Chestney

Categories Meat Appetizers

Time 1h

Number Of Ingredients 14

Ingredients

2 lb ground beef
1 c crushed corn flakes
1/3 c parsley flakes
2 large eggs
2 Tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp pepper
1/3 c ketchup
2 tsp instand minced onions
MEATBALL SAUCE
1 can(s) jellied cranberry sauce
1 bottle heintz chili sauce
2 Tbsp brown sugar, firmly packed
1 tsp lemon juice

Steps:

1. Hand mix meatballs and roll in cracker crumbs.
2. Mix together sauce ingredients and top meatballs.
3. bake at 350 degrees

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