Cocktail Meatballs
 Toss that retro recipe that calls for grape jelly and chili sauce—these homemade cocktail meatballs are so much better. Ingredients 2 large eggs ½ cup heavy cream or milk 1½ cups cubed white sandwich bread, crusts removed 1 pound ground pork 1 large garlic clove, minced ¼ teaspoon ground black pepper 1½ teaspoons salt 2 teaspoons baking powder 1 pound ground beef (85% lean) 2 large eggs ½ cup heavy cream or milk 1½ cups cubed white sandwich bread, crusts removed 1 pound ground pork 1 large garlic clove, minced ¼ teaspoon ground black pepper 1½ teaspoons salt 2 teaspoons baking powder 1 pound ground beef (85% lean) For The Sauce 1 cup ketchup 1 cup packed dark brown sugar ¼ cup water 3 tablespoons cider vinegar 1½ tablespoons Worcestershire sauce 2 tablespoons finely minced shallot, from one shallot 2 small cloves garlic, minced 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup ketchup 1 cup packed dark brown sugar ¼ cup water 3 tablespoons cider vinegar 1½ tablespoons Worcestershire sauce 2 tablespoons finely minced shallot, from one shallot 2 small cloves garlic, minced 1 teaspoon salt ¼ teaspoon ground black pepper For Serving Finely chopped parsley (optional) Finely chopped parsley (optional) Instructions Make the Meatballs: Preheat the oven to 325°F. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof rack over top; spray the rack generously with nonstick cooking spray. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash with a fork until the bread is broken down. Set aside. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky; wet hands help, so keep wetting your hands as you go). Bake for about 25 minutes, until just done. (Note: You'll notice that the rack will leave little marks on the bottom of the meatballs but they will not be too noticeable once the meatballs are covered with sauce.) Make the Sauce: Meanwhile, in a large skillet, whisk together the ketchup, brown sugar, water, cider vinegar, Worcestershire sauce, shallot, garlic, salt, and pepper. Bring to a boil, then reduce the heat and simmer until thickened, 10 to 12 minutes. Add the baked meatballs to the sauce and simmer until warmed through. Transfer the meatballs to a serving platter, spear with toothpicks, and spoon the sauce over top. Garnish with parsley, if using. Serve warm. Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center. Make the Meatballs: Preheat the oven to 325°F. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof rack over top; spray the rack generously with nonstick cooking spray. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash with a fork until the bread is broken down. Set aside. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky; wet hands help, so keep wetting your hands as you go). Bake for about 25 minutes, until just done. (Note: You'll notice that the rack will leave little marks on the bottom of the meatballs but they will not be too noticeable once the meatballs are covered with sauce.) Make the Sauce: Meanwhile, in a large skillet, whisk together the ketchup, brown sugar, water, cider vinegar, Worcestershire sauce, shallot, garlic, salt, and pepper. Bring to a boil, then reduce the heat and simmer until thickened, 10 to 12 minutes. Add the baked meatballs to the sauce and simmer until warmed through. Transfer the meatballs to a serving platter, spear with toothpicks, and spoon the sauce over top. Garnish with parsley, if using. Serve warm. Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center. Nutrition Information Powered by Serving size: 1 meatball Calories: 85 Fat: 5g Saturated fat: 2g Carbohydrates: 8g Sugar: 6g Fiber: 0g Protein: 4g Sodium: 214mg Cholesterol: 24mg Serving size: 1 meatball Calories: 85 Fat: 5g Saturated fat: 2g Carbohydrates: 8g Sugar: 6g Fiber: 0g Protein: 4g Sodium: 214mg Cholesterol: 24mg