Meatballs make a great appetizer, can be made ahead of time and even frozen. You
can warm them in a crock-pot if you have one and thus eliminate worries about what
pot to use for reheating. The following recipe pleased many palates not too long ago.
|sweet and sour meatballs||serves 6|
|1 lb lean ground beef||1 onion, finely minced|
|1/2 cup rye bread crumbs||3 tbsp olive oil|
|1 egg, scrambled||1/4 cup Dijon mustard|
|1 tsp dried basil||1/2 cup ketchup|
|fresh ground pepper||3 tbsp molasses|
|1/4 tsp dried thyme||1/4 cup wine vinegar|
|In a large bowl, combine ground beef, bread
crumbs, egg, basil, pepper, thyme,
Mix thoroughly and
form into tiny meatballs. In a heavy iron skillet, heat olive oil over medium heat and brown meatballs, a few at a
time on all sides. Remove to a Dutch oven when browned. In a small bowl mix the mustard, ketchup, molasses,
and vinegar and pour over the meatballs. Simmer meatballs for 35 minutes. Remove and serve with toothpicks.