Tiny Meatballs, Spicy Sauce Recipe
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Tiny Meatballs, Spicy Sauce

Spicy Sauce
2 tablespoons [30 mL] butter
4 green onions, minced
2 teaspoons [10 mL] curry powder
1 teaspoon [5 mL] chili powder
3 tablespoons [45 mL] white vinegar
1 1/2 cups [375 mL] catsup
2/3 cup [160 mL] tomato juice
3 teaspoons [15 mL] dried tarragon
1/3 cup [80 mL] grated Parmesan cheese
Salt and pepper

Tiny Meatballs
1 pound [454 g] lean ground beef
Salt and pepper, to taste
1 teaspoon [5 mL] Worcestershire sauce
2 tablespoons [30 mL] horseradish
1 tablespoon [15 mL] liquid beef concentrate
1/2 teaspoon [2.5 mL] curry powder
2 garlic cloves, finely minced
1 onion, finely chopped
2 beaten eggs
1 tablespoon [15 mL] butter
1 tablespoon [15 mL] olive oil

Spicy Sauce
Into a saucepan, brown green onions into melted butter, stirring for 3 to 4 minutes. Stir in curry powder and chili powder; cook for 3 minutes over medium heat, stirring. Thoroughly mix in white vinegar, catsup, tomato juice, tarragon and grated Parmesan cheese. Season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer, over low heat, for 20 minutes, stirring every once in a while. Take away from heat.

Tiny Meatballs
Into a small bowl, thoroughly mix together ground beef, salt, pepper, Worcestershire sauce, horseradish, liquid beef concentrate, curry powder, minced garlic, chopped onion and beaten eggs. Shape into small, approximately 1-inch [2.5-cm] balls. Wet your hands often with water, so that meat does not thick on your hands.

Into a frypan, brown meatballs in hot butter and olive oil on all sides, over medium heat, for 5 to 6 minutes. Serve meatballs really hot with toothpicks, onto a serving plate; serve along with spicy sauce, into a separate small bowl. These meatballs can be prepared ahead of time, refrigerated and reheated into a 350F [180C] oven for 10 minutes, just before serving.

Servings: 36 to 48 meatballs

Gisele, Aylmer, Quebec, Canada

Source: Recipes From Friends

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