Filter
Top Products
ENGLISH
APPETIZERS AND ENTRÉES
Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt,
oregano, pepper, and olives in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix for 1 minute.
Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on
paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm
from chafing dish.
TANGY BARBECUE SAUCE
YIELD: 2 CUPS
Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat
10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce
and store covered in refrigerator until needed.
PER SERVING: ABOUT 108 CAL, 4 G PRO, 12 G CARB, 5 G FAT, 25 MG CHOL,
240 MG SOD
1 pound ground beef
2 egg yolks
1
⁄3 cup dry bread crumbs
1
⁄3 cup Parmesan cheese
2 tablespoons chopped parsley
3
⁄4 teaspoon garlic salt
1
⁄2 teaspoon oregano
1
⁄4 teaspoon pepper
2 tablespoons chopped stuffed
olives
1
⁄4 cup olive oil
Tangy Barbecue Sauce (recipe
follows)
62
MEATBALL HORS D’OEUVRES
YIELD: 30 MEATBALLS
1
1
⁄4 cups brown sugar
1 cup ketchup
1 tablespoon dry mustard
2 tablespoons Worcestershire
sauce
2 tablespoons vinegar
1 cup strong coffee
1
⁄2 cup finely chopped onion
1 teaspoon salt
1
⁄8 teaspoon pepper
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 62