Keftethakia Cocktail Meatballs
These Greek-inspired meatballs can be made ahead of time and reheated. Perfect for a last-minute party.
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1 lb. ground beef or lamb
2 cloves garlic, crushed
1 finely-chopped onion, sautéed
1/2-cup finely-chopped parsley
1/2-cup softened bread crumbs
salt and pepper to taste
canola oil for sautéing
Parboil onion in water, add oil and garlic and sauté to a golden color, cool mixture. If using sausage, combine with beef and add to cooled onion mixture. Add all other ingredients and mix well.
Make cocktail size meatballs coated with flour. Heat oil in a large skillet and sauté meatballs turning to evenly brown all sides. This will take approximately 10-15 minutes depending on size of meatball. Meatballs can also be baked in oven. If using oven method, place floured meatballs closely on baking sheet with sides and bake in 375 degrees F oven, turning to be sure all sides are evenly browned. This may take 20 minutes depending on size of meatball.
Chef's note: Meatballs can be made ahead of time and reheated for serving or they can be served at room temperature.
This orange and black cocktail uses a blend of cognac and Grand Marnier to pack an unexpected kick.