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Party-perfect mini meatballs

 
Foodies across the globe have spoken. It’s out with cupcakes and cakeballs, popsicles and homemade ice cream. This year, we’re digging a traditional favorite: the meatball. These babies are perfect for parties when speared with toothpicks, or for anytime you need a li’l comfort food. Mm, mm, good!

 

Ingredients

Makes about 30 small meatballs

 

1 lb lean ground beef, preferably sirloin           

1 cup fine dry bread crumbs           

1 onion, grated           

1 egg, beaten           

2 tsp finely grated lemon zest           

2 tbsp freshly squeezed lemon juice           

1⁄2 tsp salt            

1⁄2 tsp allspice           

Freshly ground black pepper

2 tbsp olive oil           

3 tbsp all-purpose flour           

1⁄2 tsp cracked black peppercorns           

2 cups beef broth, heated to boiling

1⁄2 cup sour cream           

1⁄2 cup finely chopped dill fronds           
 
Directions

 

1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice and pepper to taste. Mix well. Using your hands, shape into balls about 1⁄2 inch in diameter.

 

2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as completed.

 

3. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.

 

4. Cover and cook on low for 6 hours or on high for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.

 
 

Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

 

Photo credit: Colin Erricson/www.robertrose.ca

 

BY GL ON 12/20/2013 12:00:00 AM

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