Recipe courtesy of Allison Robicelli
and
Matt Robicelli
Party Meatballs
- Level: Easy
- Yield: 8 entree servings or 16 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 435
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 22
- Cholesterol
- 88
- Sodium
- 405
- Total: 1 hr
- Active: 35 min
Ingredients
Meatballs:
1 medium onion
1 1/2 pounds ground beef
8 ounces ground pork
One 10.75-ounce can condensed cream of tomato soup
1/3 cup panko breadcrumbs
1 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
3 cloves garlic, finely minced
Sauce:
2 tablespoons unsalted butter
1 medium onion, chopped finely
2 tablespoon all-purpose flour
1 1/2 cups beef stock
1/2 cup grape jelly
1/4 cup finely ground graham crackers
1 1/2 tablespoons ketchup
1 teaspoon red wine vinegar
1/4 cup chopped fresh curly parsley
Directions
- For the meatballs: Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil, then place a wire rack over it.
- Grate the onion into a large bowl using a box grater. Add the ground beef and pork, tomato soup, panko, mustard powder, pepper, salt and minced garlic and knead together with your hands until thoroughly mixed. Use a tablespoon to help you make small meatballs, placing them close together but not touching on the prepared sheet pan. Bake until well browned, 15 to 20 minutes.
- For the sauce: Melt the butter a large saute pan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the flour until no raw bits are visible, then continue cooking for another minute. Whisk in the beef stock 1/2 cup at a time, allowing it to thicken between each addition, then whisk in the grape jelly until smooth. Cook until the sauce begins to bubble, then add the graham cracker crumbs, ketchup and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until it thickens slightly, 3 to 5 minutes.
- Add the meatballs to the saute pan and gently toss to coat. Cook for another 3 minutes, then transfer to a chafing dish. Sprinkle with chopped parsley and serve warm.