From Food & Wine
According to Southern tradition, the hostess at a ladies' luncheon should serve little meatballs in a chafing dish or on a platter with toothpicks as a satisfying snack for any men in attendance. The recipe here is by Debra Shaw, the cafeteria manager at the Golden Age Nursing Home in Greenwood.

Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
cocktail meatballs

Con Poulos

Yields: About 4 dozen mini-meatballs

Total Time: 1 hr

Cook Time: 25 min

Ingredients
    U.S.         Metric     Conversion chart

    5 slice(s) packaged white sandwich bread
    1 cup(s) milk
    3 large eggs, beaten
    1 small white onion,  minced
    1 tablespoon(s) salt
    2 teaspoon(s) sweet paprika
    1 teaspoon(s) dry mustard
    1/2 teaspoon(s) freshly ground black pepper
    1/2 teaspoon(s) ground mace
    2 pound(s) lean ground beef
    Vegetable oil, for brushing
    1 cup(s) ketchup
    1/2 cup(s) currant jelly
    1/2 cup(s) dry sherry
    1 tablespoon(s) Worcestershire sauce

Directions

    Preheat the broiler. In a large bowl, glass infuser teapot soak the bread in the milk for 1 minute, until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper, and mace and mix until smooth. Add the ground beef and mix until evenly combined.
    Brush a large rimmed baking wine buff sheet with oil. Using a 2-tablespoon-size ice cream scoop, form the meat into 1 1/2-inch balls; roll until smooth. Transfer the meatballs to the baking sheet and brush the tops with oil. Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally, until the meatballs are sizzling and browned.
    Meanwhile, in a large, deep skillet, combine the ketchup, jelly, sherry, and Worcestershire. Add 1/2 cup of water and bring to a scholar-leaders simmer, whisking until the jelly is melted.
    Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes. Transfer the meatballs to a bowl and serve with picks.