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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Glazed Pan Fried Meatball Cups

In a way, this meatball recipe reminds me of years gone by when I enjoyed meatloaf glazed the same way. With this recipe, I brought back some of those memories and created new ones by spicing up this recipe with Italian sausage. I have had more Italian sausage in my lifetime than I care to think about, but honestly, very few(if any) can compare to W.A.Bean and Son's Italian sausage. I don't know what they do but I sure hope they keep doing it! Their recipe for sausage is perfect as is or mixed in a meatball recipe such as this below.

A little sweet, a little spice and a lot of flavor. Many chefs add ground pork, veal, lamb and beef together in varying ratios to result in what they say is the best meatball. I can honestly say this is my favorite. I won't say it is the best because my best and yours will be different. Just taste it for yourself and decide.

Ingredients

For 10 Serving(s)

Recipe

  • 1/2 lb(s) ground beef
  • 1 link raw, hot italian sausage, removed from casing and crumbled
  • 2 teaspoon(s) chili powder
  • 2 teaspoon(s) cumin
  • 2 teaspoon(s) garlic powder
  • 3 eggs, beaten
  • 1 cup(s) dried, unseasoned bread crumbs
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 10 mini phyllo cups
  • 2 ounce(s) sliced cheddar or provolone chesse, cut small
  • Honey Red Glaze:
  • 1/2 cup(s) ketchup
  • 1/4 cup(s) honey

Glazed Pan Fried Meatball Cups Directions

  1. In a large bowl, combine all ingredients except Honey Red Glaze. Mix well. Scoop out tablespoons of meat mixture and shape into balls.
  2. In a large skillet, add oil over medium heat. Fry the meatballs until browned all over. Reduce heat to low, cover and let cook an additional 4-5 minutes until done, watching so they don't burn.
  3. Remove from drippings onto a rack placed over a pan. Preheat broiler and place broiler rack at least 3-inces from heat source.
  4. Place meatballs into individual phyllo cups and spoon equal amount of Honey Red Glaze over the top. Broil 3 minutes or until glaze is just bubbling and hot. Remove, wedge a piece of Cheddar cheese into each cup and serve.
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