Cocktail meatballs ? Do people still serve those things?
Just when you think it's safe... I have never had any desire to make these part of a menu. I do however remember gazing into crock pots
filled with dayglow orange or black plum colored lumps ~ this was around the time we moved to the suburbs in the 80's ~~ strange brew indeed! Now I have had two reouests to include them in our Christmas
Eve party. I am here to serve (family and old friends).
How about it, anyone ever had a good one? Is there actually an old popular recipe using nothing more than chili sauce and grape jelly
for the sauce?
Ah, memories of those stoned college days.
Vienna sausages simmered in grape jelly, mustard, and chili sauce.
Sometimes, if we were flush, we used big hot dogs.
But, really, meatballs were far too complicated for our then-simple minds.
My recollection, all these years later, is that this dish, especially the Vienna sausage variation, was sublime. I'm tempted to give this another try. Thanks for the reminder.
I just made some cocktail sized meatballs from ground chicken to eat in lettuce wraps, but you may be able to adapt for an hor d'ouvre.
1 lb ground chicken
2 cloves garlic, mashed to a paste
1/2 tsp salt
mix and form small meatballs, brown on stove top, then add a simmer sauce of chicken broth, sesame oil, sugar and more ginger.
In a pinch, use a sesame ginger marinade, watered down significantly, and let reduce to a thin sauce to glaze meatballs.
Let me know what you think! DH loved them.
Larwry's Prime Rib in Beveryly Hills has them as complimentary hors d'oeuvres in their waiting area with a marinara sauce.
I found out they use the Costco meat balls which I've bought on many occaisions the same way or with a store bought teriyaki sauce. Naturally their good with spaghetti. Handy to keep in the freezer.
I loved those meatballs. Used to go to the Lawry's bar and make a whole dinner of them. I always assumed they were lovingly made from scratch by hand from all those wonderful Prime Rib scraps and trimmings, and was shocked when the hostess told me where they were from.
Now I always keep a bag or two of Costco/Kirkland meatballs in the freezer so I can have them whenever I want. I have absolutely stopped making them from scratch.
Oh Mannnnn...vienna sausage was bad enough ~seeing it all soft and pale in those little cans... I thought it best not to disturb it in anyway, so I never actually tried it Atlantis `has to be a guy ~ Tapas ! yeh that's the ticket!