Coffee-Glazed, Super Bowl-Worthy Meatballs
Photo: Dan Whalen
Coffee-Glazed Meatballs
Makes 60-80 3/4”-1” meatballs
Cocktail meatballs are always a big hit at any party—especially when football is involved. But I like variety. This coffee-glazed version is a great way to break the mold, but still has all the familiar flavors everyone loves. Fresh-brewed coffee lends a pleasantly bitter, earthy flavor, but there is still plenty of sugar to form a nice, sticky glaze. A little cream smooths everything out. Just be sure to set out some toothpicks for your guests!
Meatballs
1 pound ground beef
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 clove garlic, finely grated
1 egg
1-5 Thai bird’s eye chiles, to taste, minced (optional)
Sauce
1 tablespoon olive oil
1/4 cup sugar
1 cup strong coffee
2 tablespoons heavy cream
Garnish
1 teaspoon chile flakes
In large bowl, using hands, mix together all meatball ingredients. (Note: Depending on how spicy you want them, use as many chiles as you like. Note that chile seeds will add even more heat.)
Form small meatballs about 3/4”-1” in diameter by rolling them lightly between your palms until perfectly round. Set aside.
In a large frying pan set over medium heat, add olive oil and then the meatballs. Cook, stirring frequently to brown on all sides, for about 7 minutes.
You may need to drain some fat from the frying pan at this point. You’re looking for about 3 tablespoons of fat in pan.
Add sugar and cook, stirring, for 3 minutes, to coat the meatballs in syrup. Add coffee and simmer for about 8 minutes, until most of the liquid is reduced and the sauce is thick. Add cream and bring to a simmer. Remove from heat.
Pour meatballs into a serving dish and sprinkle with chile flakes. Serve immediately.
Need more ideas for your Super Bowl menu? Try these recipes:
A taco dip that’s a total touchdown
Deviled eggs that all your guests will love
Real-deal chili with which to warm up
What’s your go-to Super Bowl standby?
