OU812 Meatballs

Name: OU812 Meatballs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Cuisine: Global
Ingredients: 1 Tbsp apple cider vinegar; 59 milliliters fresh breadcrumbs; 59 milliliters dark brown sugar; 59 milliliters dried currants; 1 clove garlic, minced; 340 grams ground beef; 340 grams ground pork; 59 milliliters heavy cream; 36 servings Kosher salt and freshly ground black pepper; 36 servings Extra-virgin olive oil, for greasing; 59 milliliters finely grated Parmesan; 3 Tbsps chopped pine nuts, toasted; 59 milliliters pineapple juice; 59 milliliters white or dark rum; 1 medium shallot, finely minced; 1 Tbsp tomato paste; 59 milliliters (1/2 stick) unsalted butter

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).

Instructions

Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.

Ingredients you will need

Water

Equipment you will use

Skewers

Oven

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.

Ingredients you will need

Pineapple Juice

Salt And Pepper

Tomato Paste

Maple Syrup

Vinegar

Butter

Glaze

Sugar

Rum

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Meatballs

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

In a small bowl, combine the breadcrumbs and cream and set aside to soak.

Ingredients you will need

Breadcrumbs

Cream

Equipment you will use

Bowl

In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs.

Ingredients you will need

Breadcrumbs

Pine Nuts

Currants

Parmesan

Shallot

Garlic

Beef

Pork

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Meatballs

Equipment you will use

Baking Sheet

Wire Rack

Oven

Skewers

Grill

Aluminum Foil

Remove from the oven.

Equipment you will use

Oven

Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Grill

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.

Ingredients you will need

Meatballs

Glaze

Equipment you will use

Skewers

Grill

Serve with any remaining glaze on the side for dipping.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

1Tbsp

apple cider vinegar 59milliliters

fresh breadcrumbs 59milliliters

dark brown sugar 59milliliters

dried currants 1clove

garlic, minced 340grams

ground beef 340grams

ground pork 59milliliters

heavy cream 36servings

Kosher salt and freshly ground black pepper 36servings

Extra-virgin olive oil, for greasing 59milliliters

finely grated Parmesan 3Tbsps

chopped pine nuts, toasted 59milliliters

pineapple juice 59milliliters

white or dark rum 1medium

shallot, finely minced 1Tbsp

tomato paste 59milliliters

(1/2 stick) unsalted butter

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 Brut

The 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.