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Cocktail Meatballs Recipe, How to Make Appetizer Meatballs, Appetizer Meatballs Recipe

3,851 views · Published 20 December 2012 · 3:03 · Indexed 25 September 2026

Channel: Jan Charles · 2012 · Howto & Style

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Jan: Meatballs.

Walter: Your recipe is not like mine. I read it. You know what mine is?

Jan: You buy your meatballs.

Walter: Go back to the freezer case, buy them, thaw them, and put a good sauce on them.

Jan: Well, these are really, really good meatballs. But I will say, if you are just flat out of time, go to the freezer case and buy them. OK?

Walter: Yep, Yep.

Jan: These I made this morning.

Walter: Yeah.

Jan: And I browned them off. OK?

Walter: Good.

Jan: And, this is great. But we've got to top them off with something.

Walter: Oh, yeah. Without sauce, they're nothing.

Jan: This is so easy, it's just ridiculous. It's almost embarrassing, but I have no shame.

Walter: That's exactly the right attitude.

Jan: All right. So, we've got a cup of ketchup.

Walter: Yep.

Jan: OK. and I'm putting in a little more than a quarter of a cup of spicy brown mustard. OK?

Walter: Which is a good addition to almost anything.

Jan: Quarter cup of brown sugar.

Walter: OK.

Jan: If it wants to turn loose.

Walter: Yep.

Jan: A little Worcestershire.

Walter: Mm-hmm.

Jan: Which is one of the few words I will never, ever spell right.

Walter: Well, it's Worcestershire, shire, shire, shire sauce.

Jan: Yeah, hey, right. What is this stuff? Oh, red wine vinegar. See, Walter. You threw me off.

Walter: See, I told you. I had to . . .

Jan: All right. A clove of garlic. 

Walter: Mm-hmm.

Jan: Or, two or three, if you feel like it.

Walter: Yep.

Jan: This is the only weird thing I did. I grated the onion.

Walter: Yes.

Jan: I used the microplaner, just because it's only going to cook for about half an hour in the oven.

Walter: And you really are not putting it in for texture, but for taste.

Jan: Right. and when you . . .

Walter: See how clever you are?

Jan: I know. Did I redeem myself?

Walter: Oh, did you ever.

Jan: All right. So, when you grate an onion, you get tons and tons of juice. 

Walter: Uh-huh.

Jan: And I will grate it, usually, over the bowl I'm mixing in, so all that juice gets in there. You don't want to lose your flavor.

Walter: Right. It gives it even more flavor. OK.

Jan: All right. So here's my . . .

Walter: Now these have been cooked. They've been browned off.

Jan: They've been mostly cooked.

Walter: Yeah.

Jan: Not cooked all the way through, because we're going to cook them again and we don't want to get them all tough.

Walter: Right. Yeah. No, No.

Jan: Life is too short . . .

Walter: To have meatballs that are tough.

Jan: . . . for tough meatballs. I was trying to phrase that.

Walter: Yeah. I wrote that down somewhere once, I think. That's called taking credit, Jan.

Jan: You need a book of Walterisms. All right, so I've got a 350 . . .

Walter: The world's not ready for that.

Jan: . . . degree oven. These only take about 30 minutes.

Walter: And you're going to cover them up?

Jan: No, I'm not.

Walter: You're not?

Jan: No. We don't want to cover those up.

Walter: I've always covered them up.

Jan: Well, there's your problem.

Walter: That's why yours look so pretty.

Jan: There's your problem. See, what's going to happen with those, the sugars that we put in there are going to brown and caramelize.

Walter: Yeah.

Jan: And they're going to get beautiful. And what you end up with . . .

Walter: Well, look at that. She may know what she's doing.

Jan: What you end up with is this beautiful . . .

Walter: They really are. And when you weren't looking . . .

Jan: Yeah. Did you . . .

Walter: I tasted one that you had hidden for yourself back there.

Jan: Now, listen. You make fun of me for tasting. But I'm beginning to catch on to how you're doing this.

Walter: I'm just a little slicker at doing it without getting caught. Write and get the recipe. Chef's Recipe, 6450  Papermill Drive, Knoxville, Tennessee 37919. Send in a self-addressed stamped envelope or go to local8now.com.
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