Meatball Hors D’Oeuvres

Close  up of glazed meatballs in a white bowl

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Glazed Meatballs

Meatball Hors D’Oeuvres

If you’re planning your Super Bowl menu you must serve these delicious meatballs.  They are easy to make and will be gone before kickoff.  The good news is that you can make them a day in advance. 

INGREDIENTS

1 Pound Ground Beef

2 Egg Yolks

1/3 Cup Dry Bread Crumbs

1/3 Cup Parmesan Cheese

2 Tablespoons Chopped Parsley

3/4 Teaspoon Garlic Salt

3/4 Teaspoon Chili Powder

1/2 Teaspoon Oregano

1/4 Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Stuffed Olives

1/4 Cup Olive Oil

Tangy Barbecue Sauce

In a large-size bowl place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, chili powder, oregano, pepper, and olives. Mix well. Form mixture into 30 one inch balls. In a large-size skillet add olive oil and heat over a medium-high heat for 1 minute. Add meatballs and cook until well browned. Be careful not to crowd the skillet. Drain on paper towels. Warm Tangy Barbecue Sauce in a medium-size pan and pour over meatballs. Serve warm from a chafing dish.  Makes 30 meatballs.

Tangy Barbecue Sauce

INGREDIENTS

1 1/4 Cups Brown Sugar

1 Cup Ketchup

1 Tablespoon Dry Mustard

2 Tablespoons Worcestershire Sauce

2 Tablespoons Vinegar

1 Cup Strong Coffee

1/2 Cup Finely Chopped Onion

1 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

In a heavy saucepan combine all ingredients. Mix well and cook over a medium heat for 10 minutes. Stir occasionally. Reduce heat and simmer for 30 minutes. Remove from heat and cool sauce. Store, covered, in the refrigerator until needed.  Makes 2 cups.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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