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