Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by David Malosh
8 ounces ground sirloin
8 ounces ground pork
1 small onion, finely chopped
½ cup sour cream
1 large egg, lightly beaten
3 tablespoons plain dried breadcrumbs
1 ½ teaspoons coarse salt
½ teaspoon freshly ground pepper
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon safflower oil
2 tablespoons dry red wine, such as Pinot Noir
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
¼ cup coarsely chopped fresh flat leaf parsley
Preheat oven to 225°F. Combine beef, pork, onion, sour cream, eggs, breadcrumbs, salt, pepper, and spices in a large bowl. Using hands, gently mix to combine, then form into 1-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
Heat oil in skillet over medium-high. Working in batches, cook meatballs until browned all over and cooked through, about 6 minutes. Transfer to a rimmed baking sheet, and keep warm in oven while preparing sauce.
Pour off fat and large browned bits from skillet. Add wine to skillet; cook over medium heat, stirring, until mostly reduced. Whisk in flour, then add broth and parsley. Raise heat to medium-high. Simmer, stirring, until slightly thickened, 8 to 10 minutes. Strain through a fine sieve. Serve meatballs warm, topped with sauce.
Reprinted with permission from Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart (Clarkson Potter).
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