Apricot BBQ Meatballs with Basil & Peanuts

Sometimes, one recipe's just not enough.  Awhile back, I learned about Grape Jelly Meatballs, the best and easiest meatballs you'll ever make.  After making them a hundred times over the past 2 years, I decided I was ready to switch up the recipe.  This is a take off of that recipe, with a few new flavors added to the mix.  These meatballs are sweet and robust, with a hint of asian flare.  They are splendid as a party food or appetizer or as a main course served with rice and veggies.  

Apricot BBQ Meatballs with Basil & Peanuts

1 C. of Apricot jelly

1 Small can of crushed pineapple

1 C. of BBQ sauce

1 Pinch of red chile flakes

1 Bag of traditional frozen meatballs (not italian flavored) 

Basil, sliced thinly 

Peanuts

Turn your crockpot to low heat.  Add the apricot jelly, pineapple BBQ sauce and chile flakes.  Stir to thoroughly combine.  Add the meatballs and gently toss to coat them in the sauce.  Cook on low heat until they are cooked through, up to 8 hours.  Toss them a couple times so the meatballs soak up all that great flavor.  To garnish sprinkle with basil and peanuts.  

*You could use this sauce as a mild, sweet version of General Tso's chicken, especially for kids.

7 Game Day Favorites

I’ve said it before and I’ll say it again.  Football’s not really my thing.  BUT, planning the food for a party based around football?  That I can do.  I’ve collected some of my choice finger foods from the past year or so and compiled them here for an easy guide to game day favorites.  Make one of them or all of them and your party is sure to be a touchdown, no matter who wins the game!

Click on the food titles to see the recipes!

Pretzel Dogs

(this recipe is at the bottom of the page)

Bitterballen

Potato-wrapped meatballs from Holland

Caramelized Onion Dip 

Spinach Balls

Sliders

 with Chipotle Aioli

Grape Jelly Meatballs

Chili

Chili is a must.  I had it growing up.  I made it for my Super Bowl parties in college.  It's so easy to have a big pot of chili on the stove.  People can help themselves, it's very casual and it's perfect for a cold, February day.

 .      .      .      .      .

Pretzel Dogs

Head back to childhood with these fun, crunchy, chewy and satisfying pretzel-wrapped hot dogs.  

1 tube of pretzel or breadstick dough (found in the refrigerated section near the cinnamon rolls)

Your favorite kind of precooked hot dogs or polish sausage (I like Nathan's or Hebrew National)

Course Salt

Ketchup & Mustard

Preheat the oven to 350.  Spray a cookie sheet with nonstick spray. 

Open the pretzel dough and separate the pieces.  Take one strip of pretzel dough and slowly twirl it around one of the hot dogs.  You may need to stretch it a little bit to reach the end of the hot dog.  Place on the cookie sheet.  Repeat the process with each of the other hot dogs. 

Some of the pretzel dough directions say to brush the tops with egg wash or water.  I find that it’s not necessary, but feel free if you have some egg handy. 

Sprinkle each hot dog with course salt for looks and make sure it sticks to the dough.  Bake for 10-12 minutes or until golden brown.  Serve with ketchup, mustard or your favorite condiments. 

Potato Bitterballen

I first tried Bitterballen in Holland, with my friend Larry.  We shared a couple appetizers over wine, bitterballen included, and watched as almost-frozen Dutch passersby hurried home along the streets of Breda.  I fell in love with these tasty morsels and vowed to recreate them back home on the other side of the world.

Bitterballen is a classic Dutch appetizer normally served with an aperitif like Jenever.  It's a finger food comprised of beef, flour, butter, nutmeg and broth formed into a ragout, chilled, then breaded and deep fried.  And it's always served with good mustard.  My version is slightly different:  turkey meatballs, consumed by leftover mashed potatoes, and 'crunched' up by panko.  Serve these hearty, comforting bites with whole grain mustard and a gin cocktail for a winning Dutch escape.

8 Precooked turkey or beef meatballs, halved

2 C. leftover mashed potatoes (make sure your potatoes are not soupy – they should be malleable, but firm)

½ t. Nutmeg
1/2 t. Thyme (optional)

Salt & Pepper

1 Egg

Panko

Oil, for frying. 

Whole grain mustard, for dunking

In a medium sized bowl, mix the leftover mashed potatoes with the nutmeg.  Season it with salt and pepper to taste.  If you would like to add other fresh herbs, this is the time to do it.  When the mixture is thoroughly combined, take 1 halved meatball and cover it with a large spoonful of the mashed potatoes.  Roll it into a tight ball, making sure that none of the meatball is showing.  Form the rest of the balls using the same process and set them in the refrigerator to chill.  Chill about 30 minutes or more. 

In a medium saucepan, add about 2” of oil.  You want the oil to cover the top of the bitterballen so they fry evenly.  Heat the oil to about 360 degrees. 

In a small bowl, wisk the egg.  Set aside.  Put about 1-1½ C. of panko in another small bowl.    Set aside. 

Retrieve the bitterballen from the fridge and forming an assembly.  Dunk each ball into the egg mixture and then the panko, making sure that each ball is coated evenly.  *I recommend doing all of the balls before you start frying or you’ll be running back and forth from the oil to the balls to the sink to wash your hands. 

Carefully drop about 4 or 5 balls into the hot oil and cook until they are golden brown, turning them once.  ATTN:  they will cook quickly!  Remove from the oil and let drain on a paper towel.  Repeat the process until all bitterballen are cooked.  Serve with good, whole grain mustard and an aperitif, if your audience allows. 

*If you are not going to eat the bitterballen immediately, put them on a sheet pan and place in an oven set to 350 to keep them warm. 

**Next time, I’ll add a bouquet of herbs to the potatoes for extra flavor

Superbowl XLVI :: Grape Jelly Meatballs

As many of you know, I’m not a huge fan of football.  I have a hard time watching 3 second plays and then 4 minutes of commentary and recap.  But, I am a fan of football players, the camaraderie that the game creates, and most of all, parties.  And a Super Bowl party is no exception. This year, Sean and I will watch the game (cough, the commercials) with a few friends and I will do some cooking.  

While visiting in Ohio this year, Sean’s dad Tony turned me on to these delicious and ridiculously easy meatballs.  Sean’s nephew Tré devours them…and actually, so do I.  They are sweet and smoky and the perfect addition to our Super Bowl Party this year.  Feel free to add some Smoked Paprika and Chipotle Chile Pepper to add a bit of spice.  

Frozen Meatballs, thawed

Equal parts BBQ Sauce and Grape Jelly

Smoked Paprika and Chipotle Chile Powder, to taste (optional)

Heat a large skillet or crockpot over medium low heat. Add each ingredient and toss to combine. The grape jelly will begin melt into the BBQ to form a smooth and silky sauce. Stir the meatballs occasionally to make sure they are well coated and not sticking to the bottom of the pan. Reduce the heat to low. The longer you cook the sauce, the thicker it will get.