https://mustardmuseum.com/recipes/appetizers/cocktail-meatballs/
Ingredients:
Directions:
In a large mixing bowl, combine the beef, prok, eggs, shallots, red pepper, salt and pepper. Add breadcrumbs until mixture can be formed into small balls. Roll mixture into small cocktail sized meatballs. Heat oil in frying pan. Brown and cook meatballs in frying pan until cooked. Remove from pan and drain on paper towel. Deglaze pan with beef stock. Whisk in Robert Rothschild Anna Mae’s Smoky Sweet BBQ Grill & Finishing Sauce and thicken mixture. Add cornstarch slurry if needed. Once sauce has thickened, add meatballs and roll to coat. Transfer meatballs to dish and serve.
Ingredients:
- 1/2 lb Pork, ground
- 1/2 lb Beef, ground
- 2 Eggs
- 3 tablespoon Shallot, minced
- 1 tablespoon Red pepper flakes
- Salt and pepper
- 1 cup Breadcrumbs
- 1/2 cup Beef stock
- 1/2 cup Robert Rothschild Anna Mae’s Smoky Sweet BBQ Grill & Finishing Sauce
Directions:
In a large mixing bowl, combine the beef, prok, eggs, shallots, red pepper, salt and pepper. Add breadcrumbs until mixture can be formed into small balls. Roll mixture into small cocktail sized meatballs. Heat oil in frying pan. Brown and cook meatballs in frying pan until cooked. Remove from pan and drain on paper towel. Deglaze pan with beef stock. Whisk in Robert Rothschild Anna Mae’s Smoky Sweet BBQ Grill & Finishing Sauce and thicken mixture. Add cornstarch slurry if needed. Once sauce has thickened, add meatballs and roll to coat. Transfer meatballs to dish and serve.
