OU812 Meatballs requires around 1 hour and 30 minutes from start to finish. This recipe serves 36. One serving contains 216 calories, 4g of protein, and 21g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. Head to the store and pick up heavy cream, breadcrumbs, butter, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Cocktail Meatballs – Grape Jelly Meatballs, Greek Chicken Meatballs (Mediterranean Meatballs), and Swedish Meatballs (Ikea Meatballs).
Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.
Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes. Season with salt and pepper. Set aside to cool slightly so it thickens up even more.
For the meatballs: Set a small saute pan over high heat. Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes. Season with some salt and pepper. Set aside to cool.
In a small bowl, combine the breadcrumbs and cream and set aside to soak.
In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs.
Sprinkle with some salt and pepper and mix well. Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer. Set a wire rack over a baking sheet lined with foil and spray with nonstick spray. Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes.
Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface.
Place the skewers on the grill and char for about 30 seconds per side. Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more.
Serve with any remaining glaze on the side for dipping.
Recommended wine: Sparkling Wine, Sparkling Rose
Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Le Grand Courtage Blanc de Blancs Brut. It has 4.9 out of 5 stars and a bottle costs about 19 dollars.
Le Grand Courtage Blanc de Blancs BrutThe bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.