Belen's Party Meatballs
Published July 9, 2020, by Ivan
This is the recipe for my mom’s party meatballs. Party meatballs were always on the menu at my parent’s parties back in the Midwest. I remember my mom having countless trays of meatballs cooking on any flat surface in the kitchen, preparing for one of her grand parties. The meatballs were sweetly addictive and plentiful.
I always thought of these meatballs as my mom’s creation. But I have come to learn that the recipe was given to my mom by Ms.P, from Pontiac, Illinois. That’s country living. Having friends over and sharing recipes over a memorable meal. So let’s get started.
INGREDIENTS (Makes 8)
1/3 lb Ground Beef
1/3 lb Ground Pork
1/2 cup White Onions (Chopped)
1 clove Garlic (Chopped)
1 egg
1/2 cup Bread Crumbs
1/4 tsp Apricot preserve
4 tsp Barbecue Sauce
Butter
Olive Oil
Salt and Black Pepper
How to make Belen's Party Meatballs
1. Here are the ingredients to make eight meatballs. My plus one is not fond of apricots and too much onion flavor. I will make a separate batch of meatballs just for her.
2. Chop 1/2 cup white onions and 1 clove garlic. Set your stove on a low temperature to warm a frying pan with no oil. We are going to dehydrate the onions to remove moisture to create a stable meatball with no air pockets. Add the onions and when the onions shrink to half their size, then increase the electric stove to 1/4 power. Add a little oil and the chopped garlic. Cook the garlic until they are lightly golden brown, then allow the onions and garlic to cool to room temperature.
3. Scrambled the yoke of one egg. The egg yokes create a silkier meatball interior. Add 1/2 cup bread crumbs, 1/3 lbs ground pork, 1/3 lbs ground beef, 1/4 tsp salt, and 1/4 tsp black pepper. Fold the ingredients together with one hand. Leave the other hand clean, and free if you need to use it. Use a fork or spoon with your free hand. Avoid squeezing the ingredients between your fingers.
4. Divide the meatball mixture into two bowls so they can be prepared separately. My Plus 1 likes onions, but she doesn’t like too much onion flavor. I love onions. Add the dried onions and garlic to each bowl based on your preference. Mix the ingredients and shape each batch into a ball. Cover each bowl with clear wrap and place them in the refrigerator for 20 minutes to an hour. This will allow all the flavors to meld together.
5. Divide each bowl into 4 pieces. Each piece will be a golf ball size meatball. Shape the portions into a meatball. Do not apply too much pressure shaping the meatballs. The meatballs will be small enough that the meatballs will cook thoroughly in a frying pan. Divided each bowl into 6-8 pieces if you want to serve the meatballs as an appetizer.
6. Use two frying pans heated to 1/3 power on an electric stove. Add 1 tsp olive oil and 1 tsp butter to each pan. Add the meatballs and brown all sides of the meatball. Cover the frying pans with lids and occasionally turn the meatballs for even cooking. I always take a taste test to determine if my meatballs are done. Crack one open to make sure the internal temperature is 160°F because of the pork. The meatball interior should be steamy and the juices clear. Note: Meatballs that are pan-fried will not come out perfectly round. A perfectly round meatball requires deep frying.
7. Move the meatballs to two new fresh frying pans for glazing. Set the electric stove to 1/3 power on two burners. Add 1/4 tsp apricot preserve to my meatballs and 1-2 tsp barbecue sauce to each of the frying pans. The amount of barbecue sauce will depend on how much you like your particular barbecue sauce. Keep in mind the meatball will become sweeter and sweeter as the glaze thickens due to the apricot preserve. Add 2 Tbsp water to each frying pan to help steam the meatballs. The water will also keep the sauce from burning and becoming overly sweet. Lid both pans and turn the meatballs in the sauce frequently for 5-8 minutes, then you are ready to serve. As a party appetizer, you will want to keep the meatballs warm in a low-temperature oven or use a covered warming tray.
Plating: Serve as an appetizer with a vegetable tray or serve as an entree with your favorite side dishes.
Thanks for stopping by. I hope you enjoy your own Party Meatballs. Remember to share your recipes like Ms. P.
Until next time. Adios…Beef
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