Crescent City Cocktail Meatballs
Have you all been missing Finger Food Fridays? I certainly have! Food blogging events, such as the FoodBlogSouth conference in Birmingham and the “Better with M” (as in M&Ms candies) gala back home in New Orleans, have kept me away from my weekly ritual. No complaints. I had a fab time at both and met some amazing people along the way. This weekend, however, I’m glad to be back with my hubby, my three babies (okay, teen and tweens) and our Christmas cavachon!
Today, I’m getting Triple F (I hope Guy Fieri doesn’t mind my borrowing part of his show’s moniker this one time) back on track with my Crescent City Cocktail Meatballs. This is a good old party meatball recipe with a Crescent City twist. That twist is Zatarain’s Creole Mustard. Zatarain’s Creole Mustard is … the best mustard you’ll ever eat in your life (my personal opinion, not a paid endorsement). It’s a coarse, stone ground mustard made with mass amounts of dark mustard seeds and plenty of vinegar. The end result is this tangy, spicy one-of-a-kind condiment that has somewhat of a horseradishy punch. There’s no horseradish in the mix. But horseradish and mustard are related you know and no where are their pungent similarities more obvious than in this product. If you can’t find this particular mustard in your neck of the woods, then order it online. It’s worth the extra effort. Really!
Also worth the extra effort? Seeking out the latest and greatest craft beers in your area. I recently stumbled upon the Gangway IPA made by Red Hare Brewing Company in Marietta, Georgia, a stone’s throw from my current abode. It’s an interesting IPA. This one has a caramel, bready smell which hints to its malt qualities. It’s not the citrusy nose one usually associates with hop-forward IPAs. The taste is different too. The defining hop bitterness is there, but it’s subtle. As is an orange essence. The Gangway has a clean finish and comes in at just under 7% ABV making it very drinkable. Definitely a keeper!
Until next week …
Crescent City Cocktail Meatballs Recipe
Print Recipe
Meatballs
2 pounds ground beef
2 large eggs, lightly beaten
1/4 cup heavy cream or milk
1/4 cup grated onions
1/4 cup chopped green onions
2 garlic cloves, minced
1 tablespoon Zatarain’s Creole Mustard
1 teaspoon Lea & Perrins (Worcestershire sauce)
1/2 cup Italian breadcrumbs
1 teaspoon Creole seasoning
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
2 tablespoons canola oil
Sauce
1 cup ketchup
1 cup light brown sugar
1/2 cup grated onion
1/4 cup Lea & Perrins (Worcestershire sauce)
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons Zatarain’s Creole Mustard
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
FOR THE MEATBALLS: Preheat oven to 350 degrees. In a large bowl, combine the ground beef and next 11 ingredients (through black pepper). Blend mixture with your hands. Try not to overwork the meat or your meatballs will be tough. Shape into 1-inch balls; set aside. In a large skillet over medium-high heat, melt butter with canola oil. Working in batches, add meatballs and cook, turning as necessary, until brown on all sides. Drain on a paper towel lined plate.
FOR THE SAUCE: In a medium saucepan over medium heat, combine all the sauce ingredients. Cook, stirring frequently, until the sugar dissolves and the sauce has thickened, 5-7 minutes.
ASSEMBLY: Transfer meatballs to a large baking dish. Pour sauce over meatballs and bake, uncovered, until the meatballs are cooked through, about 20 minutes. Remove bay leaf and serve immediately or transfer to a crock pot or chafing dish to keep warm. Makes about 3 dozen cocktail-size meatballs.
Genêt
