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Appetizer Meatballs?

krisrishere Jan 24, 2012 07:13 AM

I'm attending a pot luck dinner on Saturday and I was told to bring an appetizer meatball. I've never been a fan of Swedish meatballs etc., but I'm willing to make some if there isn't something better, something different,out there in the way of appetizer meatballs. Any kind of different tasty recipes are welcome. Many thanks!

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  1. m
    Maximilien RE: krisrishere Jan 24, 2012 07:20 AM

    I'd do some sort of middle-eastern lamb/mutton meatballs/kebabs (kofta).

    1. danionavenue RE: krisrishere Jan 24, 2012 07:39 AM

      I made these once and they were like Christmas in a crock pot, basically meatballs made with stuffing in a cranberry sauce
      http://busycooks.about.com/od/appetiz...

      I also like skewered meatballs with artichokes and tomatoes grilled

      1. southernitalian RE: krisrishere Jan 24, 2012 07:46 AM

        I'm not a huge fan but a few years back, my sister showed up at a party of mine with a crockpot filled with meatballs and equal parts Heinz chili sauce and grape jelly. I can't tell you how quickly those things disappeared.

        1 Reply
        1. re: southernitalian
          v
          valerie RE: southernitalian Jan 25, 2012 09:14 AM

          I made them for the first time in December and they also disappeared. I have to say, I was not a believer but I thought they were pretty good!

          I have never made these scallion meatballs with soy-ginger glaze but I think they sound good...

          http://smittenkitchen.com/2011/12/sca...

        2. kattyeyes RE: krisrishere Jan 24, 2012 07:50 AM

          Ooh, I got it, I got it: Buffalo chicken meatballs! I haven't made them appetizer-sized yet, but they are mighty tasty! :)

          2 Replies
          1. re: kattyeyes
            krisrishere RE: kattyeyes Jan 24, 2012 11:54 AM

            Sounds different! What would you put in the meatballs?

            1. re: krisrishere
              kattyeyes RE: krisrishere Jan 24, 2012 02:59 PM

              Grated carrots, celery and onion; minced garlic, fresh parsley if you've got it.

          2. t
            thimes RE: krisrishere Jan 24, 2012 07:51 AM

            There are thousands of options other than swedish . . . .

            I'm a huge fan of a traditional italian meatball in a very herb-y tomato sauce. Depending on the type of party you could even serve them with little buns and some cheese for sort of a meatball slider (I know a little low brow for CH but they are so tasty)

            2 Replies
            1. re: thimes
              porker RE: thimes Jan 24, 2012 08:18 AM

              I agree on the Italian.
              You can also use Italian sausage meat in part, or main ingredient, of the meatball. Ifn you do this, a tiny meatball (rather than cue-ball size) is a classier presentation, but more of a pain in the ass to make....

              BTW, ain't no such thing as "low brow for CH"

              1. re: porker
                kattyeyes RE: porker Jan 24, 2012 08:31 AM

                I saw Giada make meatballs like this over the weekend. Going to try them myself!

            2. n
              Nanzi RE: krisrishere Jan 24, 2012 07:57 AM

              If you're into BBQ you could do Moinkballs - store bought meatballs wrapped with bacon and your choice of sauces, grilled low for an hour, to crisp the bacon. These disappear at an alarming rate at our get togethers. The toothpick that keeps the bacon on them is the handle. 1/3 slice of bacon fits well around them.

              10 Replies
              1. re: Nanzi
                LaLa RE: Nanzi Jan 24, 2012 09:03 AM

                oh my...this is going on my superbowl party menu!

                1. re: Nanzi
                  krisrishere RE: Nanzi Jan 24, 2012 12:00 PM

                  Wow!!

                  1. re: Nanzi
                    MGZ RE: Nanzi Jan 24, 2012 12:59 PM

                    A bacon-wrapped meatball that gets barbecued is a wonderful thing, but surely they will be better if one does not use "store bought meatballs?"

                    1. re: MGZ
                      t
                      thimes RE: MGZ Jan 24, 2012 01:23 PM

                      homemade is always better, I agree.

                      But sometimes for a large party you have to cut a few corners.

                      If you're not a stickler for shape, you can always make the meat mixture and use a small ice cream scoop to make the meatballs. If you just accept the shape as it is, you don't even have to roll the scoop to make it round.

                      If you scoop them onto a sheet pan, you can drizzle with olive oil and bake in a hot oven, it makes it even faster. They just end up with flat bottoms but if they taste great no one will be upset. And you can do a lot very fast.

                      1. re: thimes
                        MGZ RE: thimes Jan 24, 2012 01:37 PM

                        Cutting corners? With food? Blasphemy!

                        1. re: MGZ
                          t
                          thimes RE: MGZ Jan 24, 2012 01:51 PM

                          only with meatballs :D

                      2. re: MGZ
                        c
                        carriesn RE: MGZ Jan 25, 2012 01:20 PM

                        Im an admitted meatball snob, but the only store-bought meatballs I find acceptable are the Kirkland meatballs from Costco... believe it or not. Tastes great and doesn't have that artificial meatball taste if you know what I mean.

                        1. re: carriesn
                          a
                          acgold7 RE: carriesn Jan 25, 2012 04:53 PM

                          I know this is blasphemy around here but I agree completely. The Kirkland Italian Style meatballs are fantastic, better than anything I've made myself and, perhaps shockingly, better than most I've had in restaurants as well. Great flavor and texture.

                          After having these I swore I'd never make them from scratch again. Of course, I haven't actually kept that promise, but I haven't yet made one as good.

                          I'm going to try those bacon-wrapped bundles of hot love this weekend. I may just do them in the oven.

                          1. re: acgold7
                            sarahjay RE: acgold7 Jan 25, 2012 05:15 PM

                            I use the Kirkland as well. I usually do a sauce that is half BBQ sauce and half jellied cranberry sauce. They are super popular and disappear quickly.

                            1. re: acgold7
                              hotoynoodle RE: acgold7 Jan 30, 2012 10:45 AM

                              many restaurants buy sysco-type meatballs and they are terrible. like hockey pucks.

                      3. melpy RE: krisrishere Jan 24, 2012 09:25 AM

                        Do a search for spanish albondigas. There are two typical sauces, tomato and almond. Both are delicious.

                        1. h
                          HillJ RE: krisrishere Jan 24, 2012 09:31 AM

                          We recently enjoyed a terayaki chicken ball on skewers that was heavenly. The chicken balls were mini sized, 4 to a stick. Tightly compacted and very tasty.

                          Lamb balls with fresh mint and chopped onion; served with a toum garlic or yogurt sauce works nicely too.

                          1. d
                            dfrostnh RE: krisrishere Jan 24, 2012 09:33 AM

                            My daughter-in-law has made an interesting meatball appetizer with Schwan's products. The recipe is on their website
                            http://www.schwans.com/products/categ...

                            You can probably make it with other kinds of store bought ingredients. It was different and popular.
                            For ease, however, I would vote for meatballs in the chili sauce and grape jelly. Long time favorite with lots of people.

                            1. c
                              caviar_and_chitlins RE: krisrishere Jan 24, 2012 09:44 AM

                              There's a recipe on chow that I used for a friend's party ( I was the out-of-town guest who helped cook), and her friends thought I was her caterer and wanted to hire me, based on the meatballs alone. They also make a good gyro.

                              http://www.chow.com/recipes/13432-lam...

                              the only thing I do different is that I use ground beef and lamb half-and-half. Then after baking, I slide them into a crockpot on low to stay warm, with the sauce on the side.

                              1. Hank Hanover RE: krisrishere Jan 24, 2012 09:52 AM

                                Meat balls in bbq sauce is good or you could do sausage balls.

                                Here are the links to 2 simple recipes:
                                http://www.foodnetwork.com/recipes/pa...

                                http://www.foodnetwork.com/recipes/co...

                                And then there is a more complex recipe by Emeril for Boudin sausage balls:

                                http://www.foodnetwork.com/recipes/em...

                                1. hotoynoodle RE: krisrishere Jan 24, 2012 12:49 PM

                                  my most popular meatballs are lamb. lots of lemon zest, mint and parsley in the mix, as well as sesame seeds for texture. served with a lemon yogurt dipping sauce.

                                  1. p
                                    pine time RE: krisrishere Jan 24, 2012 01:42 PM

                                    I make turkey meatballs, and since they're baked, very simple for a crowd and low-fat, to boot. They're supposed to be served with a (canned) cranberry sauce, but you can make homemade or some other version. If you're interested, I'll post the recipe.

                                    3 Replies
                                    1. re: pine time
                                      DuchessNukem RE: pine time Jan 24, 2012 03:42 PM

                                      Edited: my suggestion was too close to Swedish. :)

                                      1. re: pine time
                                        krisrishere RE: pine time Jan 25, 2012 06:44 AM

                                        Very interested in the recipe

                                        1. re: pine time
                                          krisrishere RE: pine time Jan 28, 2012 06:24 AM

                                          Thanks for the idea Pine! I'm going to make turkey meatballs with a cranberry bbq sauce. Should be delicious!

                                        2. herby RE: krisrishere Jan 25, 2012 07:08 AM

                                          My favourite meatballs are: (1) in almond sauce from new Claudia Roden book - http://www.cookingchanneltv.com/recip... and (2) spinach meatballs from Gina's blog - http://www.skinnytaste.com/2010/06/sk...

                                          1. twyst RE: krisrishere Jan 25, 2012 01:27 PM

                                            There is a fantastic recipe for lamb meatballs with mint and zucchini in Thomas Keller's Ad Hoc at Home cookbook. They are VERY good.

                                            1. Terrie H. RE: krisrishere Jan 25, 2012 02:08 PM

                                              These Thai inspired meatballs are very good and different. I actually use ground turkey, lime rather than orange zest and use fish sauce rather than the soy sauce. It really doesn't need a dipping sauce, though I have served them with the traditional spring roll dipping sauce.

                                              http://edition.cnn.com/1999/FOOD/news...

                                              1. ChristinaMason RE: krisrishere Jan 28, 2012 09:46 AM

                                                Just to add one more idea that's different and very delicious, these pork meatballs in almond-saffron sauce are excellent: http://www.cookingchanneltv.com/recip...

                                                2 Replies
                                                1. re: ChristinaMason
                                                  herby RE: ChristinaMason Jan 30, 2012 04:49 AM

                                                  This is Claudia Roden's recipe that I mentioned up-thread - I make it with veal and it is delicious.

                                                  1. re: herby
                                                    ChristinaMason RE: herby Jan 30, 2012 10:06 AM

                                                    Oops, you're right. Missed that, sorry. I made them with pork ,and they were very good. Pretty garlicky---I might cut back next time (and I LOVE garlic, but these were pungent).

                                                2. alkapal RE: krisrishere Apr 13, 2012 08:11 PM

                                                  just ran across this fabulous-sounding turkey meatball, with feta, ricotta, lentils….and a yogurt dipping sauce. http://www.thekitchn.com/winning-appe...

                                                  2 Replies
                                                  1. re: alkapal
                                                    ChristinaMason RE: alkapal Apr 18, 2012 07:09 AM

                                                    that looks excellent. i just so happen to have all ingredients on hand.

                                                    1. re: ChristinaMason
                                                      alkapal RE: ChristinaMason Apr 18, 2012 10:33 PM

                                                      i got very excited when i saw the recipe. ;-).

                                                      not everyone around me understands. LOL.

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