Cocktail Meatballs

By khojnicki

Ingredients

• 5 slices white bread
• 1 c milk
• 3 large eggs, beaten
• 1 small white onion, minced
• 1 tbsp salt
• 2 tsp sweet paprika
• 1 tsp dry mustard
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground mace
• 2 lbs lean ground beef
• Vegetable oil, for brushing
• 1 c ketchup
• 1/2 c currant jelly
• 1/2 c dry sherry
• 1 tbsp worcestershire sauce

Preparation

Step 1

Preheat the broiler. In a large bowl, soak the bread in the milk for 1 min, until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper and mace and mix until smooth. Add the ground beef and mix until evenly combined.

Brush a large rimmed baking sheet with oil. Using a 2 tbsp size ice cream scoop form the meat into balls. Brush the top with oil. Broil 10" from the heat for about 10 mins, shifting the sheet occasionally until the meatballs are sizzling and browned.

Meanwhile, in a large, deep skillet combine the ketchup, jelly, sherry and worcestershire. Add 1/2 c water and bring to a simmer, whisking until the jelly is melted.

Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 mins. Transfer the meatballs to a bowl and serve with picks.