Cocktail Meatballs with Spiced Tomato Jam
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 45 MIN
- SERVINGS: 6 to 8
At Long Meadow Ranch's restaurant, Farmstead, chef Sheamus Feeley makes these one-inch meatballs with the ranch's own grass-fed Highland beef. Try them simmered in tomato sauce and spooned over spaghetti.
- 1/3 cup milk
- 2 slices of white sandwich bread, crusts removed and bread torn into pieces (1 cup)
- 1 1/4 pounds ground beef chuck
- 1 large egg, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1 tablespoon chopped parsley
- 1/2 tablespoon kosher salt
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped oregano
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
- Extra-virgin olive oil, for brushing
- Spiced Tomato Jam, for serving
- In a small bowl, pour the milk over the bread and let stand until the milk is absorbed, about 10 minutes.
- In a large bowl, gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined. Form the mixture into 1 1/2-inch meatballs.
- Preheat the broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm. Transfer the meatballs to a serving platter and serve with the Spiced Tomato Jam.
Slightly spicy meat dishes like these meatballs don't pair well with powerful reds, as the tannins tend to intensify heat. A softer wine, like a Cabernet Sauvignon or fragrant Cabernet Franc, would be a better choice.