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COCKTAIL MEATBALLS

Cocktail Meatballs

 

1/2 lb. Pork, ground
1/2 lb. Beef, ground
2 Eggs
3 Tbsp. Shallot, minced
1 Tbsp. Red pepper flakes
2 Tbsp. Olive oil
Salt and pepper to taste
1 cup Breadcrumbs
1/2 cup Beef stock
1/2 cup Robert Rothschild Farm Anna Mae's Smoky Sweet Chipotle BBQ Sauce

 

In a large mixing bowl, combine the beef, pork, eggs, shallots, red pepper, salt and pepper. Add breadcrumbs until mixture can be formed into small balls. Roll mixture into small cocktail sized meatballs. Heat oil in skillet. Brown and cook meatballs in frying pan until cooked. Remove from pan and drain on paper towel. Deglaze pan with beef stock. Whisk in BBQ sauce and heat mixture. Once sauce is heated, add meatballs and roll to coat. Transfer meatballs to dish and serve.