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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 meat balls 11g Recipe makes 96 meat balls) |
||
| Calories 20 | ||
| Calories from Fat 9 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 75mg | 3% | |
| Potassium 30mg | 0% | |
| Total Carbohydrate 1.1g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.1g | ||
| Protein 1.7g | 3% | |
Appetizer Meatballs
By: TOOLBELT DIVA
Apr 4, 2003
A very old recipe from "The Art of Seasoning" an interesting little booklet outlining the origin and history of Tabasco Pepper Sauce. Tabasco Sauce was named after an Indian word meaning "land where the soil is humid." This aptly describes the small area where the peppers grow best. Since 1868, this word, TABASCO, has been used as the exclusive trademark for the pepper sauce made by the McIlhenny Company, registered in the United States patent office and in the patent offices of most foreign countries.
96 meat balls
Ingredients
- 1 1/2 lbs ground veal or ground beef or ground pork (or combination)
- 1 cup seasoned bread crumbs
- 1/2 cup chili sauce
- 1 egg
- 1/4 cup minced onion
- 2 tablespoons chopped parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon crushed garlic
- 3 tablespoons butter or margarine
Directions
1
Saute onion until clear in appearance.2
In a large bowl combine ground meat, bread crumbs, chili sauce, egg, onion, parsley, salt, Tabasco and garlic.3
Shape meat into balls one inch in diameter.4
Pan fry a few meat balls at a time in butter.5
Transfer to chafing dish.6
Serve with food picks.
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- Course > Appetizers
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: The Flying Chef
On Jun 3, 2008
These were oh so yummy I made these as Gerry 999 had sugested, these go well with her sauce Uncle Tom's Appetizer Meatball Sauce. It was perfect and they paired well. I will say these meatballs are full of flavour by themselves and can be enjoyed with or without a dipping sauce. If going for a dipping sauce I would say they would also pair well with a sweet chili dipping sauce. I agree with Fairy Nuff they would make great burgers. Enjoyed by all, big thumbs up and will be making again and again. Delicious!!!
From: mummamills
On Aug 11, 2006
excellent. Used fresh bread crumbs and italian herbs. The turned out light and tasty. Used recipe 171186 as the sauce.
From: Fairy Nuff
On Jul 31, 2004
What a great recipe, Toolie!! I used half each of ground beef and pork - made the recipe exactly as the directions stated and ended up with extremely tasty little morsels that my whole family enjoyed. My eldest son, Daniel, wants me to make burgers using this recipe from now on!! I will certainly be making these again, they were very yummy!! Thanks Toolie.
From: Gerry 999
On Aug 6, 2004
Have been trying new appetizer recipes...a trial run before some planned gatherings. These are really good! No left overs! I know my guests will enjoy a platter of these delicious appetizers. I like to include something new when serving family and friends and this one is certainly worth the making.
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