JRChadwick
Member
Get ready for the longest list of ingredients I've ever posted... I made these two days ago for a birthday party.
This month's recipe: Cocktail Meatballs!
Here's what you'll need:
2lbs. of Ground Beef (round used in photo)
1/4C. Diced Garlic.
1 large Yellow Onion.
3tbs. Mustard.
3tbs. Hot Sauce.
1/2C. freshly grated Parmesan Cheese.
3 Eggs.
1/4C. Milk.
1C. Bread Crumbs.
1tsp. Dried Oregano.
1tsp. Dried Basil.
1tsp. Dried parsley.
1/2tsp. Cumin.
1tsp. Chili Powder.
1tsp. Cayenne Pepper.
1tsp. Paprika.
2tsp. Ground Black Pepper.
2tbs. Salt.
2tbs. Butter.
1/4C. Extra Light Olive Oil.
2C. Ketchup.
1/4C. Honey.
1/2C. Brown Sugar.
3tbs. Worcestershire Sauce.
1/2C. Red Wine Vinegar.
Mix together the beef, half the garlic, half the onion, mustard, hot sauce, Parmesan Cheese, eggs, milk, bread crumbs, oregano, basil, parsley, cumin, chili powder, cayenne pepper, paprika, half the black pepper, and half the salt.
Preheat the oven to 350*F. and melt the butter with the olive oil. Use only enough to coat the bottom of a pan (preferably a cookie sheet over the pictured cake pans.)
Roll the meat into balls of about 1/2in. diameter. Roll them in the butter/oil until evenly coated and place them in rows spaced about 1/2-1in. apart. Bake in the oven for five minutes.
Remove from the over, flip once, and place back into the oven for three more minutes (reposition the pans to compensate for any hot spots.)
In another mixing bowl, mix the ketchup, honey, Worcestershire sauce, red wine vinegar, brown sugar, and remaining salt and pepper.
Mix the sauce ingredients thoroughly.
Put the meatballs in a deeper dish and pour the sauce over them. Bake for another 20 minutes.
Place into your serving container, preferably a crock pot to keep them fresh during your dinner.
Note that I made a little more than what the ingredients list suggests.
This month's recipe: Cocktail Meatballs!
Here's what you'll need:
2lbs. of Ground Beef (round used in photo)
1/4C. Diced Garlic.
1 large Yellow Onion.
3tbs. Mustard.
3tbs. Hot Sauce.
1/2C. freshly grated Parmesan Cheese.
3 Eggs.
1/4C. Milk.
1C. Bread Crumbs.
1tsp. Dried Oregano.
1tsp. Dried Basil.
1tsp. Dried parsley.
1/2tsp. Cumin.
1tsp. Chili Powder.
1tsp. Cayenne Pepper.
1tsp. Paprika.
2tsp. Ground Black Pepper.
2tbs. Salt.
2tbs. Butter.
1/4C. Extra Light Olive Oil.
2C. Ketchup.
1/4C. Honey.
1/2C. Brown Sugar.
3tbs. Worcestershire Sauce.
1/2C. Red Wine Vinegar.
Mix together the beef, half the garlic, half the onion, mustard, hot sauce, Parmesan Cheese, eggs, milk, bread crumbs, oregano, basil, parsley, cumin, chili powder, cayenne pepper, paprika, half the black pepper, and half the salt.
Preheat the oven to 350*F. and melt the butter with the olive oil. Use only enough to coat the bottom of a pan (preferably a cookie sheet over the pictured cake pans.)
Roll the meat into balls of about 1/2in. diameter. Roll them in the butter/oil until evenly coated and place them in rows spaced about 1/2-1in. apart. Bake in the oven for five minutes.
Remove from the over, flip once, and place back into the oven for three more minutes (reposition the pans to compensate for any hot spots.)
In another mixing bowl, mix the ketchup, honey, Worcestershire sauce, red wine vinegar, brown sugar, and remaining salt and pepper.
Mix the sauce ingredients thoroughly.
Put the meatballs in a deeper dish and pour the sauce over them. Bake for another 20 minutes.
Place into your serving container, preferably a crock pot to keep them fresh during your dinner.
Note that I made a little more than what the ingredients list suggests.