Jason's Cocktail MeatballsFeatured by Jason-Stephens Winery in the Gold Wine Club.
These meatballs are a perfect party snack or appetizer. Spiced, flavorful and especially delicious alongside a nice Zinfandel.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• 5 slices of packaged white sandwich bread
• 1 cup milk
• 3 large eggs, beaten
• 1 small white onion, minced
• 1 Tbs. salt
• 2 tsp. sweet paprika
• 1 tsp. dry mustard
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground mace
• 2 lbs. lean ground beef
• Vegetable oil, for brushing
• 1 cup ketchup
• 1/2 cup currant jelly
• 1/2 cup dry sherry
• 1 Tbs. Worcestershire sauce
Preheat the broiler.
In a large bowl, soak the bread in the milk for 1 minute, until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper and mace and mix until smooth. Add the ground beef and mix until evening combined.
Brush a large rimmed baking sheet with oil. Using a 2-Tbs. size ice cream scoop, form the meat into 1 1/2-inch balls; roll until smooth. Transfer the meatballs to the baking sheet and brush the tops with oil.
Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally, until the meatballs are sizzling and browned.
Meanwhile, in a large, deep skillet, combine the ketchup, jelly, sherry, and Worcestershire. Add 1/2 cup of water and bring to a simmer, whisking until the jelly is melted. Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes.
Transfer the meatballs to a bowl and serve with picks.
Recipe provided by Jason- Stephens Winery.