What a great cocktail meatball!
The meatballs go together very quickly. I used a small scoop, so they were bite size.
You get just a hint of the cheese with the meat ball. It isn’t overwhelming, but does give some flavor.
For the pasta sauce I used some that I had made from the garden over the summer. My sauce is heavy on the basil and oregano, so there was a lot of flavor from that as well.
I served them in a casserole dish placed on my electric warming plate. They stayed nice and warm through out the party. Okay, we were watching sports, but still . . .
The parmesan gives a nice little saltiness at the end.
Very good meatballs and a very good appetizer!
ITALIAN COCKTAIL MEATBALLS
1 Egg
½ Cup Water
1 Pound Ground Beef
1 Cup Shredded Cheddar Cheese
½ Cup Bread Crumbs
1 Teaspoon Salt
½ Teaspoon Pepper
32 Ounces Prepared Pasta Sauce
¼ Cup Parmesan Cheese
Beat egg and water. Add beef, cheddar cheese, bread crumbs, salt and pepper. Shape into one inch balls and place in a shallow baking dish. Bake in a 350 degree oven for 15 to 20 minutes or until balls are no longer pink. Meanwhile, heat pasta sauce. Drain fat from meatballs and arrange in a chaffing dish. Pour hot pasta sauce over top. Sprinkle with parmesan cheese before serving.
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