MEATBALLS ON A STICK

by Ted Peterson

At most parties that have appetizers, one most parties will have

is a little meatball that has a tooth pick stuck in them. In the past

the meat was beef but now it can be ground sausage, lamb, turkey or

chicken. One of the last party I went to had all of them. The different

ones were all in the same tray and the people there did not know which

one they had until they tasted them. This went over good. You may only

use one type or you may do what a party I went to and use two or more and

at the top of the tooth pick have a small flag telling the type of meat, etc.

Another way is to have the different ones on a different plate or platter.

The recipe for each are listed below. When there is a different between

them, I have entered what is different. Follow the instruction for the type that

you want.

REGULAR MEATBALLS

1 beaten egg.

1 tablespoon chopped parsley.

1 clove minced garlic or ¼ teaspoon powered garlic.

3/4 cups cup bread crumbs

1 lb ground beef or lamb.

2 1/2 tablespoons chopped onions.

1/4 teaspoon salt.

1/8 teaspoon pepper. (option).

Extra filling (see below)

Some people may not want to add pepper.

Roll this mixture into 20 meatballs (see below on a easy way to roll the balls) and place on a baking dish and cook in a microwave for about 6 minutes (check and make sure all the pink color is gone). Make sure that all the balls are the same size as if not the small ones will cook faster. Now drain off the fat and save the meatballs for your party.

Some people will wrap the meatballs abound items like pieces of cheese (1/2 inch cubes), nuts, pickles, chili peppers, olives, etc. You can almost use any thing.

I you do this roll out the meat thin and roll the small square around the filling item. If you are using cheese, etc. make sure the meat goes all around the filling item as if you do not, the item ( cheese, etc.) will leak out.

Halfway through the cooking turn the balls over as the meat will cook faster from the top.

If you cook them, but not serve then, you can reheat them in the micro wave for about 1 minutes. If they are super cool you may have to cook 2 minutes.

Some people will have a touch time chopping up the onions small enough to mix with the meat. In the supper markets you will find some chopped onions in the freezer, frozen. Pick up the extra fine.

OTHER TYPE OF BEEF MEETBALL

A little zing can be added by changing the recipe by adding the items

below.

1/2 teaspoon mustard

1 teaspoon worcestershire sauce.

2/3 cup chili sauce

1 tablespoon cornstarch

1 cup apple cider

Take all the items that were listed in first recipe and 1/4 cup of the

apple cider and make into about 38 meatballs. Cook as listed above. Take

all the other new items and the balance of the apple cider and make a good sauce. Cook until thickened and bubbly by stirring. At that time stir in

the meatballs in the sauce to coat and then cook in a microwave for about 1 minute.

You now have a different type of meatball.

In Latin America people wanted it different and hot also. To change the recipe at the beginning of this article, add the following.

4 oz chopped green chili peppers.

1/2 8 0z can or 4 oz. taco sauce

2/3 cup (1/2 can) condensed cheddar cheese soup. (Try other soups)

Add all the items in the main recipe plus the green chili peppers and

cook as listed at the top. Make a sauce of the soup and taco sauce and cook for up to 4 minutes in a microwave until heated through and smooth. Add the meatballs and serve.

It is hot.

TURKEY AND CHICKEN.

To use turkey and chicken the only thing that you need to do is leave out

the eggs. You do not need eggs otherwise you can use the same main recipe.

SAUSAGE

To make sausage balls like the beef ones use the same recipe listed at

the beginning of this article but add the following.

1/4 cup crushed chow mein noodles.

1/2 teaspoon cornstarch

1 1/2 tablespoon vinegar.

1 tablespoon soy sauce,

2 tablespoon cider.

1/2 teaspoon ground gingerroot.

Make a glaze by stirring together 1/3 cup of the apple cider (you may use

juice) vinegar, and cornstarch. Cook until mixture is thickened and bubbly. Make sure that you stir it every 30 seconds. Put the glaze aside.

Mix all the other items and the balance of the cider and then roll the

meatballs. When they are made, cook them. When cooking brush the ball with

the glaze during cooking. Brush with the glaze before serving. This will make 10-12 meatballs.

NOTE: A way to roll the meatball is to spread out the meat on a flat surface about 1/8 inch thick and cut the surface in 1 ½ inch square. At that point when you roll the squares up all the balls will be the same.

Some people will have the sauce near by so that some of the people will like to dip the meatball in it to give it some kick.

For other items that can be used as appetizers see the article called

"Sausage Links On A Stick,"

Another article that may be of interesting is the article on Meatballs

for dinner."

Good Luck.

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