Time: 40 minutes
Yield: 25 servings
Can any party that does not feature a plate of Yummy Cocktail Meatballs as an appetizer really be called a party? Likewise, can Yummy Cocktail Meatballs appear and not immediately start a party? We don't know for sure, but your tastebuds will be throwing a party once you serve these up! The meatballs are tender, juicy, and savory, and the sauce is sweet and packed with tang and umami flavors. It's impossible to have just one of these meatballs, so you may want to consider making a double batch just in case!
IngredientsFor the meatballs: • 1 large egg • 1/4 cup heavy cream or milk • 3/4 cup white sandwich bread, cubed, crusts removed • 1/2 pound ground pork • 1 clove of garlic, minced • 1/8 teaspoon ground allspice • 1/8 teaspoon ground black pepper • 3/4 teaspoon salt • 1 teaspoon baking powder • 1/2 pound ground beef, 85% lean For the sauce: • 1/2 cup ketchup • 1/2 cup dark brown sugar, packed • 2 tablespoons water • 1 1/2 tablespoons cider vinegar • 2 teaspoons Worcestershire sauce • 1 tablespoon shallot, finely grated • 1 small clove of garlic, minced • 1/8 teaspoon ground black pepper • 1/2 teaspoon salt For serving: • parsley, optional, finely chopped
Preheat the oven to 325 degrees F.
Line a baking sheet with aluminum foil.
Place an ovenproof baking rack over the prepared baking sheet. Spray the rack generously with nonstick cooking spray.
Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set the bread mixture aside.
In a stand mixer fitted with the paddle attachment, beat the pork, 1 clove of garlic, allspice, 1/8 teaspoon pepper, 3/4 teaspoon salt, and baking powder on high speed until smooth and pale, about 2 minutes. Scrape down the sides of the bowl as needed.
Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute. Scrape down the sides of the bowl as needed.
Add the beef and mix on medium-low speed until just incorporated about 20 seconds. Be careful not to overmix.
Using moistened hands, form the meat mixture into tablespoon-sized round meatballs.
Place the meatballs on the prepared rack.
Bake until just done at 145 degrees F internally, about 20 minutes.
In a large sauté pan, mix the ketchup, brown sugar, water, cider vinegar, the Worcestershire sauce, shallot, remaining garlic, remaining pepper, and remaining salt.
Bring the mixture to a simmer and cook gently until thickened, about 10 minutes.
Add the baked meatballs to the sauce and stir to coat evenly.
Transfer the meatballs to a serving plate, spooning the remaining sauce over them.
Spear each meatball with a toothpick.
Garnish with parsley and serve.