Mini Meatballs

Recipe Ingredients

1/2 cup	31g / 1.1oz	Pork sausage meat - (4 oz)
2 cups	125g / 4.4oz	Lean ground beef - (16 oz)
1		Egg
2/3 cup	97g / 3.4oz	Fresh nonsweet white bread crumbs - soaked in
5 tablespoons	75ml	Dry white French vermouth
2		Garlic cloves - pureed
8		Hot-pepper sauce
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Salt
8		Grinds black pepper
1/2 teaspoon	2.5ml	Oregano or thyme
		Flour - for dredging
		Serving Sauce
1 cup	237ml	Beef stock or bouillon
1 teaspoon	5ml	Soy sauce
2 tablespoons	30ml	Dijon-type strong prepared mustard - beaten to blend with
1/2 cup	118ml	Dry white French vermouth
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oregano or thyme - to taste
2 tablespoons	30ml	Tomato puree or sauce - (optional)

Recipe Instructions

Beat meat, egg, crumbs, and seasonings together, using a food processor if you want a very smooth mixture. Roll gobs into balls 1 inch in diameter; roll lightly in flour, and arrange in one layer in a lightly oiled baking dish or jelly-roll pan.

Bake in a preheated 450 degree oven in upper middle level, 7 to 8 minutes, turning once or twice, to brown nicely and just to stiffen. Drain in a sieve or a colander.

Boil down the ingredients for the sauce until lightly thickened, carefully correct seasoning, and fold in the mini meatballs.

At serving time, reheat and place in a casserole on an electric warming device, or in an electric flying pan on lowest heat. Have a jar of toothpicks close by.

This recipe yields 40 to 50 mini meatballs.

Source:
Cookbook Digest, May/Jun, 1999

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