Crescent City Cocktail Meatballs
Ingredients
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
- 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
Instructions
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 approximately 3 dozen cocktail meatballs.