Recipe of the Week: Barbecue Meatballs
Delightfully delicious, bite-sized meatballs are perfect for any gathering. Easy to prepare and they will take no time at all to make. I like to enjoy them as an appetizer or sometime as a quick meal or even as a quick snack. They are a favorite with my students at my cooking classes. The three-ground meats combination gives the meatballs a great flavor, if you can have your butcher freshly ground your meats. Makes 32 small meatballs. (Chef tip: Spray your sheet pan before adding the meatballs for easier removal.)
1-pound lean ground beef
1/2-pound lean ground pork
1/2-pound lean ground veal
2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese
2 cloves garlic, peeled and minced
2 teaspoons fresh Italian parsley, finely chopped
3 large eggs
1/4 cup milk
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Balsamic barbecue sauce, as desired
Combine all ingredients in a medium bowl. Divide mixture into 32 equal portions. Rolling each into a tightly packed ball.
Place in a single layer on a baking sheet, lined with parchment paper or foil, about an inch apart. Bake at 350°F for 15-20 minutes, or until completely cooked through. Toss with sauce and serve.
BALSAMIC BARBECUE SAUCE:
(Serves eight)
2 tablespoons extra virgin olive oil
1 shallot, very finely chopped
2 garlic cloves, very finely chopped
1 jalapeno pepper, seeded and minced
1 tablespoon tomato paste
1 cup tomato sauce
1/4 cup balsamic vinegar
2 tablespoons un-sulphured molasses
2 tablespoons apricot jelly
Salt and freshly ground pepper
Heat oil in a saucepan. Add the shallots, garlic and jalapeno and cook over moderately low heat, stirring frequently, until the shallots soften and begin to brown, about 10 minutes. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about one minute.
Pour in the vinegar and simmer over moderately low heat until slightly syrupy, about 10 minutes. Stir in the tomato sauce, jelly and molasses and simmer for half an hour, until reduced to one cup. Season with salt and pepper. Toss with meatballs and serve.