ISO cocktail meatball recipe
I do a very simple meatball, but it is still yummy and suitable for cocktails. Somewhere between fine and medium chop, process a medium-sized to large-medium onion. Saute in a combo butter and olive oil (a T. of each, a little more if more onion used) til golden brown and quite soft. Add to a pound of ground beef or ground turkey (or other ground meats if you prefer). Add sea salt and freshly ground black pepper (about 1/2 tsp. of each, a little more if you like salt). Blend with your fingers, and move to the fridge for about an hour. Take out, form smallish balls with your fingers (smaller than walnuts), and then saute in butter/olive oil combo. Brown about 1/3 the batch, then when they've cooked down, add more, until all are browned in the pan.
You can always add other items and experiment, but this is a good basic recipe.
Not sure what you're looking for but I love Greek meatballs. They are often an appetizer and work well with wine and beer.
These Greek meatballs are seasoned with a little mint, onions, garlic, and tomato sauce.
2 slices toast, golden brown -- crusts removed
1 medium onion -- chopped
1 fat garlic clove -- chopped
1 cup tomato sauce, homemade or canned
1/2 cup fresh spearmint -- rubbed between hands
OR 2 tablespoons dried spearmint
fresh ground black pepper
1 pound ground beef
1 1/2 cups vegetable oil
1/2 cup olive oil
1 tablespoon flour
2 tablespoons drippings, or lard
1 cup tomato sauce
1 clove garlic -- minced
1 bay leaf
Put the toast torn in pieces, onion, garlic, tomato sauce, eggs, and spearmint in a food processor and process until the mixture is mushy -- like a thick, thick sauce. Season to taste with salt and a lot of freshly ground black pepper. Let this stand until the bread is moistened, about 30 minutes. Add the meat and mix with your hands.
Heat the oils in a frying pan or kettle. (You want the oil to be about 1 1/2 inches deep.) Wet your hands and shape the meat into about 30 small balls. When the oils reach 325 degrees, slip the meatballs in and fry for about 2 minutes on one side. Check to see if they are golden underneath, then turn them and fry 2 minutes more on the other side. Remove and drain.
To make the sauce, toast the flour in a small skillet, stirring, until it turns golden. Mix in the drippings, stir until smooth, then add enough tomato sauce to make a sauce, stirring again until smooth. Add the garlic and bay leaf and simmer for 8 minutes. Put the meatballs in the sauce and heat them through for 1 - 2 minutes. Remove the bay leaf and serve with orzo or rice.
I seem to recall that Mark Bittman had a recipe for a better-than-the-ubiquitous cocktail meatballs in the NYT a couple of weeks back. I tracked the article to here: http://select.nytimes.com/gst/abstrac...
but it is a TimesSelect piece, so you would have to take the dive. Might be able to find elsewhere on the web, but Bittman is reliable. Or, see if Broder's Cucina at 50th and Penn can make some up for you.
They sound dreadfully un-Chowish but yes, they're good, and people always scarf them down (including me). I also make a variation with cranberry sauce -- it's basically just a can of cranberry sauce (or about the same sized jar of grape jelly) and a bottle of Heinz chili sauce simmered together. I don't have a recipe for the meatballs that go in it either, but those are also easy to track down.