Spicy Cocktail Meatballs (makes about 80)
1 1/2 lbs ground beef
1/2 lb ground pork (one time we used veal and it was terrific)
1 C milk
1/2 C fresh whole-wheat bread crumbs
1 1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp freshly ground white pepper
2 scallions with tops, minced
1 Tbs unsalted butter
Directions:
- Mix beef and pork - process 1/2 at a time with steel blade until meat is smooth (15-30 seconds)
- Combine meat, milk, bread crumbs, salt, ginger, allspice and pepper in large bowl. Let stand 5 minutes
- Heat oven to 500 degrees
- Saute scallions in butter in small skillet until soft, about 2 minutes.
- Add meat to mixture; mix thoroughly
- Shape mixture into very small balls, about 1 rounded teaspoonful each (a #70 scoop can be used to shape balls quickly)
- Place in jelly-roll pan. Bake until lightly browned, 10-15 minutes
- Transfer to a clean baking pan; cool
- Freeze in pan in single layer
- Transfer to airtight containers. Freeze up to 1 month.
1 recipe spicy cocktail meatballs
1/2 C minced onion
1/4 C unsalted butter
1/4 C all-purpose flour
1 1/2 C beef stock or broth
1/2 C dry white wine
1 C dairy sour cream
1/2 tsp dried dillweed
salt
freshly ground pepper
Directions:
- Make Meatballs - freeze
- Saute onion in butter in large saucepan over medium-high heat until soft (about 1 minute)
- Stir in flour; cook, stirring constantly, until bubbly
- Gradually stir in stock and wine
- Heat over high heat to boiling; reduce heat to medium-low
- Cook, stirring constantly, until sauce thickens and bubbles for 1 minute
- Remove from heat
- Stir in sour cream, dillweed, salt, pepper
- Gently stir in frozen meatballs (they don't have to be frozen)
- Cook, covered, under low heat until meatballs are heated through, about 15 minutes
- Keep warm in chafing dish or warming tray
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