Monday, December 16, 2013

Holiday Appetizer #4 Mini Meatballs & Dip

Meatballs are always a hit, and by making them mini, you don't need to use a lot of meat to get a lot of meatballs. I use lean ground beef for mine and keep the flavour pretty basic so that they can be paired with any sauce I happen to feel like using. This time I paired them with a bottled Sweet Chili Thai Sauce, but they would be excellent with a BBQ Sauce, a Cranberry or other fruit sauce, or even with an Asian-inspired Soy-Ginger Sauce. I made 48 of these meatballs on Friday, and my husband and sons have almost finished them already.
Holiday Appetizer #4: Mini-Meatballs & Dip

(Makes approx. 48 mini-meatballs)

1 lb. lean ground beef
1/4-1/2 cup gluten free bread crumbs
1/4 cup grated Parmesan cheese (this is optional. Increase the breadcrumbs from 1/4 to 1/2 cup if omitting.)
1 egg
1 tbsp. dried parsley, or a handful finely chopped fresh parsley
Salt & Pepper to taste
Splash of olive oil

Preheat oven to 375F

1- In a large mixing bowl, mix all ingredients together with your hands until incorporated. Take a small amount of mixture and heat until cooked in a frying pan. Taste, and adjust seasonings. I add a splash of olive oil to the mix to keep things moist, but also to help the meatballs brown in the oven since I bake mine instead of fry them.

2- Create meatballs using approximately 1 tsp. of mixture for each meatball. Place meatballs on a baking sheet, leaving some space between each meatball.

3- When all meatballs are complete, brush each meatball with a touch of olive oil. Bake at 375F until cooked through, approx. 10 minutes. Turning them halfway through cooking with result in even browning on all sides.

***Meatballs can also be fried in a little bit of oil instead of baked.

Can be served hot or placed in a preheated oven to warm them again before serving.

To serve: Insert a toothpick into each meatball and arrange on a serving platter with desired dip in the middle.

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