Cocktail Meatballs

  • 1/2 lb lean ground beef
  • 1/2 lb ground pork
  • 1 small tender celery rib with leaves, finely chopped
  • 1 large egg, lightly beaten
  • 1 slice white sandwich bread—soaked in warm water, squeezed dry and crumbled into pieces
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp vegetable oil
  • 1/2 Rachel’s Raquette Lake Elixir
Cocktail Meatballs
  1. In a bowl, combine the beef and pork with the celery, egg, bread, salt and pepper and knead well. Roll the meat into 1-inch balls.
  2. Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes.
  3. Add the Elixir Bloody Mary mix and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes.
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