Every Christmas Eve my husband's Aunt Becky makes these scrumptious cocktail meatballs. The sauce is sweet and tangy. I really look forward to them and it's pretty much all I can do to keep myself from pulling up a chair and devouring the entire chafing dish. My seven-year-old could easily eat half the dish with me (if I let her get her little elbow in edgewise). So of course, I asked for the recipe. It's easy because the sauce is made with a base of Heinz chili sauce and cranberry sauce. Of course I had to complicate things by making the chili sauce from scratch because I'm just not busy enough as it is. Now that I think about it, that's 20 extra minutes I could have been sleeping. I really need to reprioritize.
COCKTAIL MEATBALLS & SAUCE
Yield: 24 small
meatballs
Meatballs:
1 lb. ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 tablespoon finely chopped fresh parsley
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Sauce:
12 oz. Heinz chili sauce (or 1 1/2 x copycat recipe - see below)
10 oz. jellied cranberry sauce (or grape jelly)
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
a dash of hot sauce or pinch of cayenne (optional)
1.
Combine all meatball ingredients in a large bowl.
Mix thoroughly using your hands. Roll the meatballs to about the size of a golf
ball. Can substitute plain (not Italian) frozen
cocktail meatballs.
2.
Combine all the sauce ingredients in a medium pot.
Bring to a simmer; stir until smooth.
3.
Gently drop the meatballs in the sauce. Keep at a
low simmer for about 30 minutes (or until the meatballs are cooked/heated through). Or you can simmer in a crockpot on
high for 3 hours.
meatballs: adapted from food.com
by ~In*Memory*of*Brats~
sauce: adapted from heinzchilisauce.com
- - - - -
HEINZ CHILI SAUCE
(COPYCAT RECIPE)
(COPYCAT RECIPE)
Yield: 1 cup
1 cup tomato puree
1/3 cup agave (or light corn syrup)
1/4 cup white vinegar
2 teaspoons dried onion flakes
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/3 cup agave (or light corn syrup)
1/4 cup white vinegar
2 teaspoons dried onion flakes
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1. Whisk all the ingredients together
in a small saucepan.
2. Place over medium heat. When
mixture begins to bubble reduce heat to low and simmer for 30 minutes.
3. Cover and cool.
4. Refrigerate when cold.
barely adapted from
Todd Wilbur’s Top Secret Recipes
all the meatball ingredients Ignore the parmesan cheese, I decided it would be better without it (so as not to compete with the sauce) |
mixed |
cocktail size meatballs |
all the sauce ingredients |
sauce mixed |
adding the meatballs If you prefer, you can cook the meatballs separately and then add them to the sauce (cook until heated through). |
meatballs submerged and cooking in the sauce |
mmm...cooked and saucy |
cocktail meatballs & sauce |
cocktail meatball cross section |
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