See Also: Appetizers · Beef Dishes
Cocktail Meat Balls
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Great grazing food to be scooped up with thin crackers. Try this with Merlot or Cabernet Sauvignon. If it is cab, have a little blue cheese on the cracker and then scoop up the meatball.
1 pound lean ground beef
1/2 cup very finely grated Parmigiano Reggiano cheese
1/2 cup very finely grated onion
1/2 teaspoon Italian herbs, etc.
salt and pepper
3 tablespoons tomato paste concentrate
1/2 to 1 cup fine bread crumbs
2-4 tablespoons olive oil
Blue cheese
Combine meat, onion, seasonings, salt, pepper, tomato paste, 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.
Recipe created 2001-11-17.
