Sweet and Spicy Cocktail Meatballs
Jessica McNiff
ingredients
- 3/4 lb. ground beef
- 1/4 lb. ground lean pork or veal
- 1/3 c. fresh bread crumbs
- 1/8 c. milk
- 2 T. Worcestershire sauce
- 2 T. very finely chopped onion
- 1 egg, beaten
- 1/4 tsp. each salt and pepper
- For sauce:
- 1 1/2 T cornstarch
- 1/2 cup cold water
- 1/4 cup soy sauce
- 3T ea. brown sugar and honey
- 1/2 tsp. ea. ground ginger and garlic powder
directions
- 1
Combine egg, milk, and Worcestershire sauce. Add meats, onion, bread crumbs, and salt and pepper; mix well. Roll into small cocktail size meatballs (about 1 inch) and place on a baking sheet and bake for 12-15 minutes in a 350-degree oven. Set aside.
- 2
Sauce:
- 3
In a sauce pan, combine cornstarch and water. Stir in remaining ingredients and cook until mixture boils and continue boiling for 1 minute.
- 4
Stir in meatballs and allow to marinate in sauce for several hours or overnight (two nights is OK, too). When ready to eat, heat through. Serve in chafing dish with picks.
Source: Newspaper
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