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 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.
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.