Party Meatballs

An old favorite (served at parties we catered in early 70’s) — Party Meatballs, presented with two very different sauces, are a good addition to a buffet table, useful for potluck, and, if the meatballs are relatively small, also a good appetizer.


 Use these meatballs with either

            Swedish-style (mocha-cream) sauce


            Italian-style Tomato Sauce


Basic Small Party Meatballs

            (Mix in 3 lb. amounts; that’s about all mixer can handle.)


3 pounds meat, ground

2 cups soft bread crumbs (about 5 slices)

1/2 cup milk

1 cup chopped onions

4 tablespoons  butter

1 pint half-and-half

1/2 cup finely chopped parsley

2 teaspoons salt

1/2 teaspoon  ginger, ground

1/4 teaspoon  freshly ground black pepper


            Sauté finely chopped onions in 4 tablespoons butter until soft. Mix with all the rest of the above ingredients. 

            Preheat oven to 375° F.

            Make meatballs about 1″ or 1 1/2″ around. (Your preference, but smaller may be better for party.)
            Brown in oven (375° F.) for about 12 minutes.


For Swedish-style meatballs in mocha-cream sauce

            Save pan drippings.  Heat and blend with flour.  Stir over heat to cook flour.  Add half-and-half, some chicken-seasoned stock base and a small amount of instant coffee, the secret ingredient..

For Italian-style Tomato sauce

            Sauce #1 (Leone’s Marinara sauce) 4X’s recipe, combined with Sauce #2 (Time-Life Tomato Sauce) 4X’s recipe.  Heat and then add meat balls.  Bring to a boil; simmer at least 10 minutes.


Sauce #1  Marinara Sauce (adapted from Mama Leone’s)

(4 X’s recipe)

1 1/2 cup olive oil

1 cup butter

12 large garlic cloves, mashed

64 fresh parsley sprigs, leaves only

   Combine olive oil and butter in pot, heat to melt butter.

   Chop garlic and parsley together and add to the pan.  Cook slowly for 5 minutes; then add:

            2 tsp. freshly ground black pepper

            2 tsp. salt

            24 cups (about 12 1-lb. cans) peeled, plum tomatoes

            Drain; chop solids.  Add to the sauce with:

1/4 cup dried oregano


Cook slowly for 30 minutes. 
Then add:

32 anchovy fillets, chopped

8 heaping Tbs. tomato paste

and remove from the heat.


 Sauce #2  Tomato Sauce (adapted from Time-Life) [4X’s recipe]


1 1/2 cup olive oil

4 1/2 cup chopped onion

12 8-oz. cans tomato sauce

2 6-oz. cans tomato paste

1 Tb. basil

2 tsp. thyme

2 T. salt

1 T. pepper

1 1/2 cup dry red wine


            To serve:

   Combine Marinara Sauce and Tomato Sauce.  Heat and then add meatballs.  Bring to a boil; simmer at least 10 minutes.



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