John Hancock Brandied Meatballs
Source of Recipe
Bulfinch's Boston Faire
John Hancock Brandied Meatballs
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Alcohol, Appetizers, Beef ground, Meats
Amount Measure Ingredient -- Preparation Method
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SAUCE:
1 jar peach preserves (18 oz)
3/4 cup light brown sugar -- firmly packed
1/2 cup brandy
1/2 cup peach brandy
or
peach nectar
1/4 teaspoon ground nutmeg
MEATBALLS:
2 pounds lean ground beef
3/4 cup milk
1/2 cup dry bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
2 dashes hot-pepper sauce
2 tablespoons shortening or oil
1 tablespoon cornstarch combined with
1 tablespoon water (if needed)
TO MAKE THE SAUCE: In a medium bowl, combine the preserves, brown sugar, brandy, peach brandy or peach nectar and nutmeg, stirring until thoroughly blended. Set aside.
TO MAKE THE MEATBALLS: In a large bowl, combine the ground beef, milk, bread crumbs, Worcestershire sauce, garlic powder, salt, nutmeg, ginger, pepper and hot-pepper sauce. Shape the mixture into 1-1/2-inch to 2-inch balls.
Heat the shortening or in a large skillet and brown the meatballs. Remove with a slotted spoon and set aside.
Lower the heat, pour off all but 1 tablespoon of the meat drippings and blend in the sauce. Simmer for 10 minutes. Add the meatballs to the sauce and coat them thoroughly. Cover and simmer for 45 to 60 minutes. If needed, add the cornstarch and water mixture, stirring constantly, and cook over low heat until thickened. Transfer to a chafing dish for serving.
Source:
"Bulfinch's Boston Faire"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"40 meatballs"
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