Cocktail Meat Balls Recipe

From Dorothy McNett's Recipe Book.

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Cocktail Meat Balls

From Dorothy McNett's recipes at Great grazing food to be scooped up with thin crackers. Have a little blue cheese on the cracker and then scoop up the meatball. I make these every year for holiday parties!

1 pound lean ground beef (grass fed is best)
1/2 cup very finely grated onion
1/2 teaspoon dried herbs (thyme, tarragon, oregano...)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup barbeque sauce, or catsup, salsa, etc.
1/3 - 1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 to 1 cup fine bread crumbs (panko)
2-4 tablespoons olive oil

thin crackers, blue cheese for serving

Combine meat, onion, dried herbs, salt, pepper, barbeque sauce, cheese, and just enough bread crumbs to be able to shape small meat balls with your hands so that they stay together. This makes about 20. Heat olive oil and saute the meat balls until browned and done, adding more oil if necessary. Serve with thin crackers and blue cheese.

Recipe created 2001-11-17.

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