Wednesday, February 26, 2014


a tried and true favorite who can say no to the party meatball...?
deviled ham adds extra spice to these saucy little beef and veal balls.
1 1/2 pound ground beef
1 pound ground veal
1 (4 1/2 oz) can deviled ham
2/3 cup evaporated milk
1 cup soft whole wheat bread crumbs
2 eggs
1/2 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1/4 cup olive oil
1/4 cup water
Creamy Dill Sauce
combine beef, veal, ham, milk, eggs, onion, bread crumbs, and seasoning in large bowl mix lightly with a fork. Shape into about 72 small balls. In a large skillet add enough oil to cover bottom of pan, brown meatballs a few at a time, remove after browning until all meatballs have been browned. Drain off oil add water, return meatballs to skillet, cover and simmer 20 minutes. * Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill.
*if made ahead, chill after browning and then reheat with water in frying pan just before serving.

make the base ahead, if you wish, ready to stir in sour cream and seasoning heat just before serving
2 tbs butter
2 tbs flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 tbs catsup
1 tbs dill weed
melt butter in small saucepan, blend in flour and salt, cook.stirring all the time. just until mixture bubbles. stir in water slowl, continue cooling and stirring until sauce thickens and boils 1 minute. Stir in sour cream, catsup and dill weed, heat just to boiling.

1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
2 eggs
1/4 cup skim milk
1/2 cup fine bread crumbs
1/4 cup onion, finely chopped
1/2 cup parsly minced
1 1/2 tsp salt
1/2 tsp pepper
1 tbs olive oil
1 ( 17oz) can dark pitted sweet cherries
1 tbs cornstrach
2 tsp sugar
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp cinnamon
1tbs vinegar
1 tbs lemon juice
Mix meat, eggs, milk, bread crumbs, onion,parsley, salt and pepper. Shape into 1 inch balls. Slowly brown meatballs on all sides in oil. Place undrained cherries in blender and puree'until smooth. In a pan, combine cornstarch, sugar and spices. Add pureed cherries vinegar and lemon juice. Cook over low heat until clear and thichened. Add browned meatballs and place in chafing dish to keep warm. Serve with toothpicks.
Makes about 7 dozen appetizers.

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