Sweet and Spicy Cocktail Meatballs |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I found these on another site. I accidentally grabbed strawberry jam instead of raspberry when I made it the first time, and it was still great. The flavor of the meat is absolutely fabulous. Ingredients:
1 lb ground beef |
1/2 lb bulk italian sausage |
2 teaspoons kosher salt |
1/2 teaspoon black pepper |
2 teaspoons dried oregano, crushed between hands |
2 teaspoons dried basil, crushed between hands |
1 egg, lightly beaten |
2 garlic cloves, pressed |
2 tablespoons tomato paste |
2 teaspoons worcestershire sauce |
1/4 cup fresh parmesan cheese, grated |
2 tablespoons heavy cream |
1 cup chunky hot salsa |
1/2 cup seedless raspberry jam |
Directions:
1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place a rack in the pan.
2. Combine ground beef, Italian sausage, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese and cream. Do not over-handle or meatballs will become tough.
3. Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through.
4. While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined.
5. Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crock-pot to keep warm.
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