Original Recipe HERE
I can't stay away from cocktail meatballs at any party, so I'm always happy to try a new recipe in the comfort of my own home. Where I can eat as many as I want (in the name of quality control, of course) and no one will judge me. These are versatile in that they can be made smaller and served in a crock pot as an appetizer, or they can be served as a main dish over rice or pasta. I also liked that the meat mixture could be made ahead of time and just kept in the fridge - because working with raw meat around curious little ones with grabby hands makes me nervous.
Ingredients for Meatballs
1 ½ pounds lean ground beef [or turkey]
¼ cup shredded parmesan
½ cup dry breadcrumbs
3 Tablespoons dried parsley
¼ cup tomato sauce
1 teaspoon dry mustard
¾ teaspoon dried Italian seasoning
1 teaspoon salt
¼ teaspoon black pepper, or to taste
2 cloves garlic, finely minced or pressed
thinly sliced green onions [optional]
sesame seeds, toasted [optional]
rice or pasta [optional]
Ingredients for Sauce
2 Tablespoons butter
3 cloves garlic, minced
¾ cup ketchup
½ cup honey
¼ cup soy sauce
1) Preheat oven to 400°.
2) Combine the meatball ingredients in a bowl and mix well.
3) Prepare a broiler pan by coating with cooking spray [or line a baking sheet with foil and grease it]. Shape mixture into 30 (1 1/2-inch) meatballs.
4) Bake at 400° for 15 minutes or until done. Drain the grease and set them aside.
5) While meatballs cook, melt butter in saucepan and saute garlic until it is fragrant, about 30 seconds.
6) Add ketchup, honey and soy sauce. Bring to a boil, reduce heat, cover and simmer five minutes.
7) Add meatballs to the sauce. Return to a boil and simmer uncovered until sauce glazes meatballs.
8) If serving over rice or pasta, garnish with green onion and sesame seeds.
* Measure dry ingredients for meatballs
* Practice eating with toothpicks