5 Mouthwatering Cocktail Meatballs ~ ah the cocktail meatball, equal parts dainty, elegant, and, well, meatball. If you’re looking for a crowd pleasing appetizer that doubles as dinner, get your toothpicks ready and look no further than this cocktail hour classic.
Secrets to Making Fabulous Meatballs ~
- Add a fatty meat like pork to your meatball mix, it lightens the texture and the extra fat insures your meatballs are juicy. If you are using all beef, choose a ground beef with higher fat content.
- Season well, since you can’t taste the meatballs before they’ve cooked, you need to make sure you add enough salt or other seasonings to the meat. Aim for about 3/4 tsp salt per pound of meat, and don’t be afraid to use other appropriate seasonings like onion or garlic powder, white or black pepper, etc. Finely chopped fresh herbs like parsley, thyme, rosemary, sage, etc. are great flavor boosters, too.
- Don’t forget the filler ~ you need to lighten up ground meat with something like bread or cracker crumbs, oatmeal, wheat germ, or even mashed potatoes! I generally use 1/2 cup per pound of meat. Don’t skip this because filler is what makes meatballs pillowy, just the way I love them. I also add an egg, which helps to further bind everything together.
- I blend my meatball mixture in my KitchenAid mixer. It might sound crazy but it blends them quickly, evenly, and better than I can do with my hands.
- After an initial browning I like to braise my meatballs in some sort of liquid whenever possible, whether it’s broth, sauce, or gravy. That way the meat stays nice and moist.
- If you need to make meatballs ahead, make the mixture and form the balls, but don’t cook until you’re ready to serve them. Meatballs become tough when they’re reheated.
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