ENGLISH

MEATBALL HORS D’OEUVRES

YIELD: 30 MEATBALLS

1

pound ground beef

1⁄2

teaspoon oregano

2

egg yolks

1⁄4

teaspoon pepper

1⁄3

cup dry bread crumbs

2

tablespoons chopped stuffed

1⁄3

cup Parmesan cheese

 

olives

2

tablespoons chopped parsley

1⁄4

cup olive oil

3⁄4

teaspoon garlic salt

 

Tangy Barbecue Sauce (recipe

 

 

 

follows)

Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper, and olives in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix for 1 minute.

Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.

TANGY BARBECUE SAUCE

YIELD: 2 CUPS

11⁄4

cups brown sugar

2

tablespoons vinegar

1

cup ketchup

1

cup strong coffee

1

tablespoon dry mustard

1⁄2

cup finely chopped onion

2

tablespoons Worcestershire

1

teaspoon salt

 

sauce

1⁄8

teaspoon pepper

Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.

PER SERVING: ABOUT 108 CAL, 4 G PRO, 12 G CARB, 5 G FAT, 25 MG CHOL, 240 MG SOD

62APPETIZERS AND ENTRÉES