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In the Kitchen:
Sweet and tangy cocktail meatballs are a perfect addition to your holiday barbecue

Photo: Kayleigh Van Vliet Baig

The weekend of the summer is finally here! For some, it means it’s time to get your party on but unfortunately for others, it means more hours at work. I am on the more hours at work team — always have been, so I’m pretty used to it. Being a chef usually involves missing out on holiday fun; it comes with the career.

So since you’re on the party team, I won’t bring down the party spirit but instead, give away one of my secret recipes to kick your party up a notch. Every party or barbecue will have the standard set-up this weekend, burgers, dogs, sausages, chicken, salads, and maybe even good old corn on the cob. Serving up something different can only surprise people into knowing you’re the hostess-with-the-mostess. Or, if you want to be the talk of the party itself, show up with these in your handy dandy crock pot and you’ll have everyone asking for the recipe.

Don’t be fooled by the size of these meatballs. They are big in flavor and can make any crowd happy. Serve with fancy toothpicks for some party flair, or make them a meal alongside some rice. Either way, everyone’s taste buds will thank you this weekend.

Sweet & Tangy Cocktail Meatballs
Yields Approximately 32 meatballs

Ingredients:
2 lbs. ground beef or veal or pork
2 eggs
1/4 cup milk
3 slices white bread, crusts removed and cut into small cubes
2 garlic cloves, minced
1/2 cup onion, puréed
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon allspice

For the sauce:
3/4 cup ketchup
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons of apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon pomegranate molasses
Salt and pepper to taste

• Preheat the oven to 375 degrees. In a large bowl whisk the egg. Add the bread, milk and puréed onion. Allow the bread to soak up the liquid and become soggy. Add the meat, garlic, salt, pepper and allspice. Mix until the ingredients are well combined being careful not to over mix.
• Roll into 1-ounce balls and place on a greased baking sheet. Bake 15-18 minutes until starting to brown on the outside and are just about done on the inside.
• For the sauce combine the ingredients in a medium saucepan over medium heat. Whisk to combine and bring to a simmer. Cook for 10 minutes until the sauce begins to thicken. Add the meatballs to the sauce and gently toss to coat. Transfer to a serving platter and garnish with scallions or parsley. Serve with toothpicks.