Cocktail Meatballs

Total Time: 40 Minutes

Servings: About 25 mini-meatballs

Baked, not fried, these mini-meatballs are a healthier (and much improved) take on a classic, and super easy to make. Not having a party? Double the recipe, serve over rice and call it dinner. The sweet tangy sauce is good enough to drink, but we suggest sticking with a dry white like Pinot Grigio or Sauvignon Blanc.


RECIPE & PHOTO COURTESY OF: 

Once Upon a Chef

Once Upon a Chef

Cocktail Meatballs
Ingredients
  • 1 large egg
  • 1/4 cup heavy cream or milk
  • 3/4 cup cubed white sandwich bread, crusts removed
  • 1/2 pound ground pork
  • 1 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 pound ground beef (85% lean)

    For The Sauce
  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons water
  • 1-1/2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely grated shallot, from one shallot
  • 1 small clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

    For Serving
  • Finely chopped parsley, if desired
Directions

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 the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.