It has become a tradition to have fondue, both cheese and meat, for our New Year's Eve dinner. It's such a nice choice for a long meal and very little work for me.
But there's that little hour or two when people are arriving but it's not quite time for dinner that's always tricky for me.
Many years ago, at a catered party, I had the best little meatballs. At first the caterer acted coy and simply thanked me for my praise. But I pestered and pestered him until he shared the secret to the disappearing meatballs that no one could resist. So easy. So simple. Currant jelly.
So I whipped up these mini-meatballs for my friends. Honestly, I think they'd be every bit as good with a savory sauce. Be warned, this sauce is very sweet. If the sauce is too sweet for your taste, add 1/2 a cup of dry champagne!
1/2 pound ground beef
2 slices bread
1/3 cup cup milk (approximately)
1/2 cup Parmesan cheese
scant 1/4 cup minced onion
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 cup red currant jelly
1/2 cup ketchup
1 teaspoon Worcestershire sauce
Preheat oven to 350. Grease baking tray with olive oil.
Soak bread in milk and squeeze out. Mix beef, bread, eggs, cheese, onion, garlic and oregano in a bowl until thoroughly combined. Roll into 1-inch meatballs.
Roast meatballs for 20 minutes.
Meanwhile, bring jelly, ketchup and Worcestershire to a boil and reduce heat. Add meatballs and simmer for 10 minutes. Serve!