fbpx

Cocktail Meatballs in Tomato Sauce

Cocktail Meatballs in Tomato Sauce
Cocktail Meatballs in Tomato Sauce

Cocktail Meatballs in Tomato Sauce

An instant hit at your table. Juicy, tender cocktail meatballs simmered in an irresistibly sticky, sweet and sour sauce are so addictive your guests won’t stop at one.
These well-seasoned meatballs are incredibly tender, cooked directly in a thick tomato sauce.
Total Time 40 mins

Ingredients
  

  • 250 gram ground beef (85% lean)
  • 125 gram ground pork
  • 1 large egg
  • ¼ cup heavy cream or milk
  • ¾ cup breadcrumbs
  • 1 garlic clove, minced
  • teaspoon ground allspice
  • teaspoon ground black pepper
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 10 gram chopped flat-leaf parsley
  • ½ teaspoon ground fennel
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red chilli pepper flakes

FOR THE SAUCE

  • ½ cup ketchup
  • 30 ml olive oil
  • 2 tablespoons water
  • 1-½ tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely grated shallot, from one shallot
  • 1 small clove garlic, minced
  • teaspoon ground black pepper
  • teaspoon salt

FOR SERVING

  • Finely chopped parsley, if desired

Instructions
 

  • Preheat the oven to 325.
    Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray 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 aside.

PREPARING MEATBALLS

  • In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
  • Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.

PREPARING SAUCE

  • Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.

FOR SERVING

  • Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
  • Finely chopped parsley, if desired
  • Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Keyword Cocktail, Meatballs, Tomato, Sauce,

Leave a Reply

Main Menu

CREATE A FREE ONLINE STORE

Create your ecommerce store with www.localfreshfoods.co.uk
TRY FOR FREE, NO CREDIT CARD REQUIRED

FREE ONLINE STORE BUILDER

There’s no trial. Start without subscription costs or hidden fees.

TAKE YOUR BUSINESS ONLINE

Create your store in minutes. Publish your store, add unlimited produce. Reach more customers.

SELL YOUR PRODUCE TO EVERYONE

Sell your products online, locally and beyond.