Cocktail meatballs will refresh a holiday classic. Milligan’s Maple Syrup, soy and chili sauce make a savory-sweet glaze that is familiar but unique. Great for cocktail, holiday, and Bowl parties, these have become a staple in the Milligan’s family. Additionally, these cook well in a slow cooker, as you can cook them for service and keep them hot throughout the party.
For the Meatballs:
1 pound Ground Beef (80/20 preferred)
1 pound Ground Pork
1/2 white onion, minced or finely grated
3 slices white bread, crust removed and diced
1/2 cup milk
1/2 cup Breadcrumbs, more as needed
1 Tablespoon Cardamon
1 Tablespoon Allspice
1 Tablespoon Nutmeg
1/2 teaspoon Cloves
1/2 cup Fresh Parsley, chopped
Salt and pepper, to taste
High Heat Oil*, for frying
For the Sauce:
1 bottle Chili Sauce (ketchup can be substituted if unavailable)
1/4 cup soy sauce
1/2 cup Milligan’s Maple Syrup
1 Tablespoon Whole Grain Mustard
Instructions:
In a bowl, combine milk and cubed bread; allow to soak while you assemble the rest of the ingredients.
Place meat, spices, onion, breadcrumbs, and salt and pepper in a large bowl. Add milk-soaked bread.
Gently mix ingredients by hand. Don’t overwork or use a mixer because that will result in rubbery meatballs.
Roll golf ball-size meatballs and set aside to fry.
Working slowly over medium heat, add the meatballs and brown on all sides. Take your time or the meatballs can burn.
Set all burned meat balls to the side.
Drain excess oil from pan. Using a small amount of water, add to the pan to get all of the tasty bits incorporated into your sauce, aka deglazing the pan. Allow water to nearly evaporate.
Add soy sauce, chili sauce, mustard, and Milligan’s maple syrup to the pan. Stir to combine and bring to a simmer. Add meatballs to the pan and turn to coat.
Reduce burner heat to low and cover.
Cook for 20 minutes, stirring at the 10 & 15 minute mark to coat the meatballs.
Keep warm until ready to serve or this reheats nicely the following day.
Serve with toothpicks or cocktail forks.
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