Cocktail Meatballs

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.

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

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.