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APPETIZER
FINGER FOODS:
Cheese Meatballs with Bearnaise
Sauce
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Cheese
Meatballs with Bearnaise Sauce |
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A great
combination that triumphs at any cocktail gathering...
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SAUCE: |
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1¼
sticks |
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butter |
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4
large |
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egg
yolks |
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2
Tbs |
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fresh lemon juice |
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1/8
tsp |
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salt |
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1/8
tsp |
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pepper |
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½
cup |
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white wine |
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2
Tbs |
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tarragon vinegar |
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½
tsp |
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dried tarragon |
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1
Tbs |
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chopped shallots
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MEATBALLS: |
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1
lb |
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extra-lean ground sirloin |
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1
cup |
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fine
dry breadcrumbs |
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½
cup |
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shredded Romano cheese |
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1
Tbs |
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dried parsley |
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1
large clove |
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minced garlic |
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6
Tbs |
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milk |
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2
large |
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eggs |
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1½
tsp |
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salt |
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1/8
tsp |
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pepper |
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1 |
Prepare
sauce: Melt butter over low heat. Place egg
yolks, lemon juice, salt and pepper in blender
container. Add hot, melted butter. Cover and
blend on high speed. |
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2 |
Boil wine,
vinegar, tarragon and shallots until liquid is
reduced to about ¼ cup. Strain liquid into
blender container. Cover and blend on high
speed. Keep warm until ready to serve. |
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3 |
Combine
meatball ingredients in a bowl. Mix together
thoroughly. Shape into small cocktail meatballs.
Just before serving, bake in 350 degree oven
15-20 minutes, or until nicely browned. Turn
several times during baking. |
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4 |
Serve in a
chafing dish or in a container on a hot tray
with the Bearnaise sauce in a sauce warmer.
Serve with toothpicks. |
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Cooking Tips |
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*The sauce can be
made a couple of hours ahead and kept warm in a thermos
or at room temperature and re-warmed by placing in warm,
not hot, water just before serving. Bearnaise sauce
should be served warm, not hot. If it should curdle, add
a few drops of white wine and blend on high speed a few
seconds. |
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*To make meatballs
ahead, freeze them, uncooked on a cookie sheet. Transfer
to a plastic bag and store in freezer until needed. Bake
without defrosting. |
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