Food Network: Cocktail Meatballs

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Cocktail Meatballs
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 pound ground beef
1 large egg, lightly beaten
1/2 cup finely chopped yellow onion
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan
2 tablespoons milk
2 teaspoons Creole mustard
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley

1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot red pepper sauce
2 teaspoons vegetable oil
2 teaspoons unsalted butter
Sauce:
1 cup ketchup
1/2 cup grated yellow onions
1 teaspoon minced garlic
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce

1/4 teaspoon ground black pepper
1 teaspoon salt

Directions
Preheat the oven to 350 degrees F.

In a large bowl, combine all the ingredients for the meatballs, except the oil and
butter. Mix well with your hands. Form into individual meatballs, about 1-inch in
diameter. In a large skillet, heat the oil and the butter over medium-high heat.
Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2
quart baking dish.

Make the sauce by combining all the ingredients in a medium bowl, whisking to
dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce

over the meatballs and bake until the meat is cooked through and the sauce is
bubbly, 20 minutes. Remove from the oven and serve immediately.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.