Looks good for New Years!
MT C
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Asian-inspired Mini-Meatballs
A perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries. This was so tasty when I first made my version, the kitchen just ate ‘em. Now its a go-to for a party appetizer. So I’m sharing with you. As always - it is important to have all your mise en place before you begin. Ingredients
- The Meatballs
- 2 TBS olive oil
- 3 lbs 80% lean ground beef
- 1 lb 80% lean ground pork
- ¼ C panko bread crumbs (regular or gluten free work fine)
- ¼ C masa flour
- 1 egg lightly beaten
- 2 tsp Worcestershire sauce
- ½ tsp fresh ground black pepper
- 3 tsp fine sea salt
- The Sauce
- 1½ C whole cranberry sauce
- ½ C soy sauce
- 1/3 C apple jelly
- 1/3 C dry white wine
- 2 TBS Chinese cooking wine (like Fukien cooking wine)
- 2 TBS dried cranberries
- 2 TBS honey
- 1 tsp Sriracha (you can add more if you dare, but this will satisfy most folks for that nice light 'follow up heat')
- 1 TBS fresh ginger, finely minced
- 1 tsp sesame oil
- 2 green onions (trim off the hollow tops, slice longways, turn, slice longways again, then mince)
- ½ tsp fine sea salt
- ½ tsp fresh ground black pepper
- The Garnish
- 3 green onions, tops trimmed, finely sliced
- 2 TBS sesame seeds, toasted
- 2 TBS dried cranberries, chopped
Directions
- For the meatballs:
- Combine the beef and pork well
- Combine the egg and Worcestershire sauce with the meats
- Combine the panko , masa, salt and pepper with the meat mixture
- Form 1” to 1¼ “ balls (this is an appetizer, not a main dish) by rolling the meat mixture quickly in the palms of your hands. Compression is good. You’re going to cook them in batches.
- Heat the oil in a large skillet and brown the first batch over medium heat, shaking the skillet to roll the meatballs and lightly brown them evenly, then transfer to a 3-qt crock pot. While they brown, make a second batch, and repeat until all meatballs are browned and in the crock pot.
- For the Sauce:
- Combine all the sauce ingredients in a sauce pan and heat thoroughly until slightly thickened
- Cook:
- Pour the sauce over the meatballs and make sure all are coated
- Turn the temperature to High and set the timer for 1 hour
- Options:
- You can move the finished appetizers to a serving dish prior to garnishing or garnish in the crock pot and turn it to low to keep the dish warm. These are also excellent as a cold appetizer, believe it or not.
- Garnish:
- Sprinkle the green onions and cranberries over the now-cooked meatballs and well-thickened sauce. Finish with the sprinkling of the toasted sesame seeds.
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