Shelly's Recipe

COCKTAIL MEATBALLS I

Category: Meatballs

Meatballs
2 slices high-quality white sandwich bread
1/3 cup buttermilk
3/4 lb (80 percent lean) ground beef
1/4 lb ground pork
1/4 cup grated Parmesan cheese, plus extra for serving
2 tbsp minced fresh parsley leaves
1 large egg yolk
1 clove garlic, minced

Sauce
2 cups ketchup
1 cup packed dark brown sugar
1/2 cup red wine vinegar
1/2 cup water
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 cloves garlic, minced
Salt
Tabasco sauce

Preheat the oven to 450. Remove and discard the crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, 3/4 tsp salt, and 1/8 tsp pepper to the mashed bread. Stir the mixture gently until combined and uniform. Gently form the mixture into 3/4-inch balls (about 70 meatballs).

Spread the meatballs on a rimmed baking sheet and bake until cooked through, about 20 minutes. Transfer to a plate lined with paper towels to drain.

Add the ketchup, brown sugar, vinegar, water, mustard, Worcestershire, and garlic. Bring to a simmer and cook for 15 minutes.

Add the meatballs to the sauce and cook for 10 minutes. Season with salt and Tabasco. Transfer to a bowl and serve immediately or keep warm in a crockpot for up to 4 hours.