Uncle Georges Cocktail Meatballs Recipes

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CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

UNCLE TOM'S APPETIZER MEATBALL SAUCE



Uncle Tom's Appetizer Meatball Sauce image

A Saskatchewan Roughrider recipe that never fails to please. Surprisingly this ketchup based sauce empties long before the other offerings and always an empty platter. So simple ... so good! I love this sauce using our Canadian Diva's Recipe#58094. Recipe courtesy of Tom Whitehouse. Use freshly prepared meatballs or prepared frozen. These can be made and ready to use at a moments notice!

Provided by Gerry

Categories     Low Protein

Time 20m

Yield 25-30 serving(s)

Number Of Ingredients 6

2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
1 cup ketchup
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1 tablespoon white sugar

Steps:

  • In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes.
  • Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball.
  • I assure an empty platter!

Nutrition Facts : Calories 12.8, Sodium 120.4, Carbohydrate 3.2, Sugar 2.8, Protein 0.2

UNCLE GEORGE'S COCKTAIL MEATBALLS



Uncle George's Cocktail Meatballs image

The secret is the simple sauce. Everyone compliments the unique taste. These are great for parties served from a chafing dish or crockpot with toothpicks but can even be served as an entre with pasta. You can even use premade frozen meatballs but they won't be as good.

Provided by Chef J. Bradford

Categories     Meat

Time 40m

Yield 36 cocktail meatballs

Number Of Ingredients 13

1 lb ground beef
1 lb hot breakfast sausage
1 medium yellow onion, finely chopped
1/4 cup parmesan cheese
1/4 cup seasoned dry breadcrumbs
1/4 cup chopped parsley
2 eggs
1 tablespoon salt
1/2 tablespoon pepper
1 tablespoon oil
2 cups ketchup
2 cups dry sherry
1 tablespoon dried oregano

Steps:

  • Combine first nine meatball ingredients well and let rest in refridgerator for min 30 minutes.
  • Roll into meatball shapes (small for cocktails and med-large for entres).
  • Heat oil and brown in skillet over medium heat stirring to brown on all sides. Brown in batches so pan is not crowded and they can brown and not steam. Small meatballs will cook though in about 10 mins (larger ones will obviously take a little longer). You could also brown on oiled sheet pan in 350 degree oven turning every five minutes until browned and cooked through (approx 20 mins).
  • For sauce.
  • Combine ketchup, sherry and oregano and pour over browned meatballs. Heat until sauce simmers and meatballs are warmed through.
  • Serve in a lighted chafing dish (or crockpot) for cocktail party with toothpicks.
  • Meatballs in sauce can be frozen and simply warmed in microwave or stovetop.

Nutrition Facts : Calories 150.3, Fat 6.4, SaturatedFat 2.2, Cholesterol 30.1, Sodium 464.8, Carbohydrate 5.8, Fiber 0.2, Sugar 3.7, Protein 5.8

CLASSIC COCKTAIL MEATBALLS



Classic Cocktail Meatballs image

Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips

Time 36m

Yield 25

Number Of Ingredients 6

2 pounds lean ground beef
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs
1 (12 ounce) jar grape jelly
1 (12 ounce) bottle chili sauce

Steps:

  • Heat oven to 400 degrees F.
  • Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
  • Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
  • Add meatballs to sauce; stir to evenly coat.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 14.4 g, Cholesterol 40.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 134.8 mg, Sugar 8.7 g

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