Yup, we are still focusing on appetizers and finger foods.
New Year's Eve is right around the corner.
This one is a little bit of oven and a little crock'n'roll.....
And a funny story to go along with this creation:
My son asked me to put together something for a MAN potluck at his work.
Sure, I can do that.
Men love meatballs!
So, I set out to create a meatball feast.
I used tropical fruit jelly and hot pepper jelly for a manly appeal.
Threw in some picante sauce for spice, and then proceeded to
tell my son what I was putting in it.
Son: It's not going to be too hot to eat, right?
Once I got my sauce put together, cooked, and tasted....
I was running around the kitchen trying to find a way to put the fire out.
So, I started dumping anything and everything I could find.
Which is how this recipe was created.
It took some condensed tomato soup, sugar, and honey to get the
sauce to an edible stage.....
But my frantic situation created an awesome outcome.
I am very happy with this recipe and my son asked me to make it again.
At the MAN potluck, the meatballs disappeared.
Cocktail Meatballs & Casing Franks
1 pound ground chuck
1/2 c. fine Italian bread crumbs
1/2 c. minced onion
1/4 c. milk
2 eggs, beaten
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
8 oz. tropical fruit jelly (or grape)
4 oz. hot pepper jelly
12 oz. picante sauce
1 (10 3/4 oz) condensed tomato soup
1/4 - 1/2 c. honey
2 TBS sugar
8 casing franks, cooked and sliced into 2 inch pieces
Combine first 8 ingredients, mixing well; shape into walnut sized balls. Place meatballs on a cookie sheet and bake in a preheated 350 degree F. oven for 35-45 minutes.
Combine jellies, picante sauce, tomato soup, honey, and sugar in a large sauce pan. Cook over medium heat, stirring until well combined, about 4-5 minutes.
Place casing franks covered with water in medium sauce pan, cook until done. Slice in 2 inch pieces.
Place the cooked meatballs and franks in a large crock pot and pour the cooked sauce over them. Leave on low for serving.
This recipe is linked to:
Foodie Friends Friday