Jacquie’s Most Excellent Cocktail Meatballs

My friend, Jacquie, gave me this recipe years ago after tasting them at a party she hosted.  These not only are delicious as a cocktail meatball but, also, as an entree served with buttered bowties/farfelle pasta.  ENJOY!

Ingredients:

1 large onion, finely chopped
2 1/2 lbs. ground beef
1/2 of a baguette of french
bread, torn into pieces
1 cup half and half
2 tsp. ground black pepper
2 tsp. Herbs de Provence
1/2 cup dry red wine

Sauce ingredients:

36 oz. bottle of Heinz Ketchup
1 750ml bottle Dry Sherry
(Taylor brand is fine)
1 tsp. oregano
1 tsp. basil

note: For the sauce you will be
using equal amounts of
ketchup & sherry. Start
by using 1 1/2 of each.
Making more as desired.

Soak bread in enough half & half to almost cover the bread. Let soak ten minutes. Meanwhile, in a dutch oven or other large pan, caramelize the onion in a little olive oil. After ten minutes, break bread down into very fine pieces and add spices. Add this mixture to ground beef and thoroughly blend. Roll into 1 1/2-2 inch size meatballs and sauté in the pan with the caramelized onions just until browned, then remove meatballs from pan to a large bowl while you deglaze the pan with the red wine for about two minutes. Pour what liquid remains over the meatballs in the bowl.
To the pan you just deglazed add 1 1/2 cups each of ketchup and sherry and 1 tsp. each of oregano and basil.
Stir until well blended. Re-add meatballs to this sauce and cook at least 1 1/2 hours.
Serve hot.
note: you can make more sauce, as needed throughout the evening

8 thoughts on “Jacquie’s Most Excellent Cocktail Meatballs

    1. You could try it, but Sherry has a predominate flavor in these meatballs so I’m inclined to say buy cooking sherry, which I don’t think has any alcohol in it.

      Liked by 1 person

      1. I just looked it up.. and yeah it does contain alcohol 😡 so is among the list of ingredients illegal for me to carry in the truck.. I’ll try it with a small amount of aged basalmic vinegar and add til I get the flavor that works, if it works at all..

        Like

    1. This is going to sound strange but try adding a grape jelly to a little bit of the “sauce” and see how you like the flavor along with the basalmic vinegar.

      Liked by 1 person

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