I recently bought a bottle of Silver Spring Wasabi Sauce. It’s screaming bright green, comes in a squeeze bottle, and tastes like wasabi paste, but is not quite as potent. Instead of the obvious things one might dream up to slather this highly addictive concoction on, my mind immediately went to old-fashioned meatballs.
Meatballs are a great make-ahead party staple. Individually freeze the balls, then transfer to a plastic storage bag and you’ll always have a quick appetizer ready to whip up when unexpected guests drop by. Last week a friend dropped by and announced that it was her birthday. All I had to do to create a late-afternoon impromptu party was put a bottle of champagne on ice, throw together a cheese plate, and pop a handful of these bad boys into the oven!
It’s kinda fun to put out several dipping sauces with the meatballs. In addition to the wasabi sauce, try various specialty mustards, hot pepper jelly or peach preserves (zapped for a few seconds to liquefy it), soy sauce, sour cream, olive paste, duck sauce, barbeque sauce, or that blast from the past, brown mustard and red current jelly heated together to make a sweet & sour glaze.
(Makes 32 one-inch balls)
1 pound ground beef
½ small onion, grated on a box grater
½ cup fresh breadcrumbs
1 large egg
1 teaspoon brown sugar
¼ teaspoon ground nutmeg
Pinch of salt, pepper and cayenne pepper
Lightly spray a non-stick baking pan with cooking spray. Combine all the ingredients and shape into 1-inch balls. Broil until cooked through, turning once, 5 to 6 minutes. Serve hot with assorted dips. (See list of dips above.)
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