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Holiday Apple Meatballs
From Dorothy McNett's recipes at www.dorothymcnett.com. Great served with a warmed chutney as a dipping sauce. Pairs great with a powerful zinfandel or mourvedre! If serving white wine, these are also wonderful with chilled Sauvignon Blanc or Grunner Veltliner. Meatballs like this make a great holiday appetizer.
1 pound lean ground beef
Combine meat, onion, apple, garlic, parsley, walnuts, flour, salt, chili, pepper, and nutmeg in a large bowl. In a small bowl whisk the egg with the wine or brandy and add to the meat mixture. Roll into balls and coat with the bread crumbs. Heat oil in heavy bottomed skillet or saute pan, and cook meatballs until brown and done on the inside. Transfer to chafing dish or other serving dish and provide toothpicks for spearing.
Recipe created 2005-08-23.