Cocktail Meatballs

Cocktail Meatballs

Cocktail Meatballs

September 20, 2018
: About 4 dozen mini meatballs

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Ingredients
  • 5 slices of packaged white sandwich bread
  • 1 cup milk
  • 3 large eggs, beaten
  • 1 small white onion, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons sweet paprika
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground mace
  • 2 pounds lean ground beef
  • Canola oil, for brushing
  • 1 cup ketchup
  • 1/2 cup currant jelly
  • 1/2 cup dry sherry
  • 1 tablespoon Worcestershire sauce
Directions
  • Step 1 Preheat the broiler.
  • Step 2 In a large bowl, soak the bread in the milk for 1 minute, until softened.
  • Step 3 Squeeze out the excess milk and return the bread to the bowl.
  • Step 4 Add the eggs, onion, salt, paprika, dry mustard, pepper and mace and mix until smooth.
  • Step 5 Add the ground beef and mix until evenly combined.
  • Step 6 Brush a large rimmed baking sheet with oil.
  • Step 7 Using a 2-tablespoon-size ice cream scoop, form the meat into 1 1/2-inch balls.
  • Step 8 Roll until smooth.
  • Step 9 Transfer the meatballs to the baking sheet and brush the tops with oil.
  • Step 10 Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally, until the meatballs are sizzling and browned.
  • Step 11 Meanwhile, in a large, deep skillet, combine the ketchup, jelly, sherry and Worcestershire.
  • Step 12 Add 1/2 cup of water and bring to a simmer, whisking until the jelly is melted.
  • Step 13 Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes.
  • Step 14 Transfer the meatballs to a bowl and serve with picks.

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