I am not sure what it is about this time of year – but find myself making a lot of meatballs. I keep thinking of things I want to make, and they all have meatballs in them – Italian Wedding Soup, Meatball Sandwiches, cocktail meatballs, etc… My neighbors decided to have a happy hour, and asked everyone to bring an appetizer – so what did I make? You got it – meatballs. I found this recipe in one of Maryana Vollstedt’s cook books called The Big Book of Potluck. She has a way of making very simple dishes that do not compromise on flavor. I decided on this one because of the spicy sauce – I thought they would go well with the drinks they were serving. The best part was I made the meatballs in the morning, put them on a cookie sheet and put plastic wrap on top – then baked them in the oven right before we headed over. When the meatballs and sauce were ready, I put them into a small crock pot, and as soon as I got to their house – plugged it in. They stayed wonderfully warm throughout the evening – and when it was time to go – there was only one left, which immediately went right into my mouth. I think they were a big hit.
- 1 can (8 ounces) tomato sauce
- 1/4 cup ketchup
- 3 tablespoons beef broth
- 1 tablespoon water
- 2 tablespoons packed brown sugar
- 1 garlic clove, minced
- 1 tablespoon minced yellow onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1 to 2 drops of Tabasco sauce
- 1 pound lean ground beef
- 1/2 cup fine dry bread crumbs
- 1 tablespoon flour
- 1/2 teaspoon salt
- freshly group pepper
- 2 tablespoons minced yellow onion
- 2 teaspoons prepared horseradish
- 1 large egg, lightly beaten
To make the sauce: In a large saucepan over medium high heat combine all ingredients. Bring to a simmer and continue summering, uncovered, until flavors are blended, about 10 minutes.
To make the meatballs: Preheat the oven to 400 degrees. In a medium bowl, combine all ingredients and mix well, using your hands. Form into 1/2-inch balls and place on a baking sheet. Bake until browned, about 10 to 12 minutes. Add meatballs to sauce and simmer 10 minutes. Transfer to a chafing dish to serve.
For a printer friendly version of this recipe, please click here: Spicy Cocktail Meatballs