Recipe
Cocktail Meatballs
Ingredients
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/4 cup fine dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons milk
- 2 teaspoons Creole mustard
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Emerilís Original Essence
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 2 teaspoons vegetable oil
- 2 teaspoons unsalted butter
- SAUCE:
- 1/2 cup ketchup
- 1/2 cup grated yellow onions
- 1 teaspoon minced garlic
- 1/4 cup packed light brown sugar
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
Directions
- Preheat the oven to 350°F.
- In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into mini-sized meatballs, about 1-inch in diameter.
- In a medium skillet, heat 1 teaspoon of the oil and 1 teaspoon of the butter over medium-high heat. Add half of the meatballs and cook, turning until brown on all sides, about 4 minutes. Transfer to a 2 1/2-quart baking dish. Add the remaining teaspoon of oil and butter to the skillet and cook the remaining meatballs.
- Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and blend. Adjust the seasoning to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, about 20 minutes. Remove from the oven and serve immediately.
Recipe Details
- Source: Emeril Talks Turkey, November 2001
- Dish Type: Appetizer
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