A Cocktail Meatball Fit For A President?- Lol - From the Ozark Kitchen Blog at Allrecipes.com - 312156

From the Ozark Kitchen

A Cocktail Meatball fit for a President?- LOL 
 
Oct. 4, 2013 4:27 pm 
Updated: Oct. 8, 2013 2:52 am
I offer a recipe today that I have used for many years for entertaining—I can honestly say it is one that I even fixed one time for then Governor Bill Clinton- ha-ha.
It is really simple to make and is slightly different from most of the recipes you find for this particular dish.
Savory Cocktail Meatballs
1 lb. Ground Beef- 90/10 if possible
1 lb. Ground Pork
1 lb. Ground Turkey
2 Tbs. Tomato Paste
1 Egg
1 Cup Quick Cook Oats
1 Tbs. Zesty Spaghetti seasoning or Italian seasoning if can’t find the other
4 Cloves of Garlic-Grated
2 Medium Onions Diced Fine
1 Medium Bell Pepper Diced Fine
½ Cup freshly grated Romano Cheese
½ Cup freshly chopped Italian Leaf Parsley
1 tsp. Salt
1 tsp. Black Pepper
¼ Teaspoon Red Pepper Flakes (Optional)
1 Tbs. Sugar
Combine all of the above ingredients well; be sure your meat is almost at room temperature when you mix it to make sure it is well blended.  I use a 1 oz scoop to measure the mixture and help form into meatballs. I bake them on a well sprayed Broiler to allow for the grease to flow down and do them in batches. Set your oven to about 375 and make sure that you do not overcook them, about 13-25 minutes is plenty. When done place them in a large mixing bowl to add the glaze. Mix with glaze well and place in chafing dish—they will cook a in the dish as well, this is the reason NOT to overcook them.
Glaze
2 Large Bottles of Heinz 57 Sauce
2 Large Jars of Apricot Preserves
Mix Well over low heat. 
Add 1 Cup of an excellent white wine, yes I know it’s the wrong type.
Allow to simmer and cook till raw alcohol is removed and mellows with the sauce, Combine with your meatballs for a unique treat for a cocktail party most have not tried.
 
Comments
Oct. 4, 2013 5:05 pm
Oh my yum! Gonna make these ... but as I was reading and drooling over this recipe .... ya think I can make a meat loaf with it? And if so... smother it with that sauce? What the hey.... gotta try... right? Thanks for that recipe big guy! I'm a fan!
 
Oct. 4, 2013 5:50 pm
I was happy to find you had written it up as a personal recipe. I saved it from your recipe box! Thanks for sharing, it sounds so yummy!
 
Oct. 5, 2013 4:56 am
Thank you so much! This sounds delicious, and it is right on time. Football season is here and the holiday season will be on us before you know it. I can't wait to try it!
 
Oct. 5, 2013 6:05 am
I was just wondering the other day while choosing a wine if it was all right to use a white instead of a red with beef. Great looking recipe!
 
 
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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