Tomato-Glazed Cocktail Meatballs With William Maxwell Aitken

Tomato-Glazed Cocktail Meatballs With William Maxwell Aitken

recipe image

tomato-glazed cocktail meatballs with bacon

  • Serves
Creator Notes

Right here is my trip-to potluck recipe. The meatballs are extremely moist and flavorful, with some handsome caramelization from the glaze. It’s loosely tailored from a Gourmet recipe for baked rooster meatballs. Like! – aschindler —aschindler

Check Kitchen Notes

Due to the the bacon, these meatballs are incredibly juicy and gorgeous. The hint of tomato glaze, like a flirtier model of Sunday gravy, provides handsome coloration and tang. Salvage a lot — they go rapid. – Kristen —The Editors

  • Check Kitchen-Approved


  • 1 cup

    white bread, torn into objects

  • .5 cups

    complete milk

  • 3 oz.

    applewood smoked bacon, finely chopped

  • 1

    dinky onion, finely chopped

  • 1

    clove garlic, minced

  • .5 teaspoons


  • 1 splash

    dry white wine

  • 1

    egg, evenly overwhelmed

  • .5 teaspoons

    ground murky pepper

  • .25 cups

    parseley, finely chopped

  • .5 kilos

    ground rooster

  • .5 kilos

    ground pork

  • 2 tablespoons

    tomato paste, divided

  • 1 tablespoon

    butter, melted

  1. Preheat the oven to 400 levels Fahrenheit. Combine the bread objects and the milk in a dinky bowl, using your fingers to bread up the bread additional. Leave to soak for approximately 5 minutes.
  2. Warmth a heavy-bottomed pan over medium-high warmth. Add the bacon and cook dinner until it is crisp and it be fleshy has been rendered.
  3. Lower the warmth to medium. Add the onion, salt, and pepper, and cook dinner until the onion is at ease and translucent. Add the garlic and cook dinner for every other minute.
  4. De-glaze the pan with a splash of white wine, scraping up the browned bits from the pan. Cook for every other minute. Transfer to a plate and permit to frigid a piece
  5. Squeeze the extra milk from the bread and remove any final crusty objects. Combine the bread, parsley, 1 tablespoon tomato paste, and cooled bacon combination, and mix well. Type and add salt if wished. Add the egg and mix well yet again. Add the meats and mix until evenly incorporated, but design no longer over-mix.
  6. Scoop the meat combination by heaping tablespoons and roll into dinky balls. Space the meatballs on baking sheets, leaving on the least an scurry or so between every meatball.
  7. Mix collectively the melted butter and final 1 tablespoon tomato paste (design no longer be troubled for these who can not gain them to combine well). The usage of a pastry brush, brush the cease of every meatball with a piece of the glaze.
  8. Bake until cooked thru, about 20-Half-hour.

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