Curried Cocktail Meatballs

by Sarah on January 21, 2013

Hey, remember that thing I used to do?  You know, when I was putting stuff on this blog all the time?  The thing where I cooked from my gigantic collection of vintage cookbooks?  Yep, that.  That’s what we’re doing today, my friends.

The book I’ve chosen is actually a set.  A tiny little boxed set.  The books in this set are about 6″x6″ and are printed with the most fabulous graphic paper.  I wish I could duplicate it and make it into wallpaper.  Yes, it’s that cute. Included in the set are The Chafing Dish Book, The Patio Book, and today’s selection, A Book of Appetizers–all written by a lovely woman named Helen Evans Brown.  I came to know about her when I was going through my first crush on James Beard.  I read a book of published letters between Beard and his longtime friend, Helen Evans Brown.  Now, I had absolutely no idea who she was, but she was a prolific cookbook author in her own right, and published many books by herself and with others, including Beard and her husband.  Brown was something of an expert on West Coast Cuisine—in the days before there was such a thing as “California Cuisine”, and James Beard revered her and thought of her on par with M.F.K. Fischer.

She, along with James Beard, were early pioneers of the outdoor cooking craze.  They wrote a book together  in 1955 called The Complete Book of Outdoor Cookery, and she wrote another volume, The Cookout Book in 1961. I’ve since trolled the internet in search of all of her books.  I’ve managed to get most, but one called The Boy’s Cookbook has eluded me thus far.

Anyway, I chose to make these lovely curried meatballs to serve on Christmas night.  They were a breeze to put together, and the flavors were a nice alternative to your standard sweet and sour chafing-dish meatball.

I made these in advance and refrigerated them, then just heated them gently until hot and transferred into a chafing dish.  A vintage Dansk chafing dish, of course.  Don’t you love when you can make things in advance?  It makes party preparation so much easier.

And, in true UC style, I took the pictures of the preparation, then forgot to snap the finished product.  This one is from the Undercover Husband’s phone.  I am very grateful that he thought to take a picture.

The moral of today’s story is:  Old cookbooks are cool, cocktail meatballs are in, and if you run into a vintage copy of Helen Evans Brown’s The Boy’s Cookbook–please buy it and send it to me.  Thank you.

Curried Cocktail Meatballs

Ingredients

  • FOR MEATBALLS:
  • 1 lb. ground chicken (HEB uses 2 lbs chicken, no pork)
  • 1 lb. ground pork
  • 1/2 cup grated or finely minced onion
  • 1 Tbsp curry powder
  • 1 egg
  • 2 tsp salt
  • 2 tsp lemon juice
  • 2 Tbsp crumbs (I used bread crumbs but I think you could use cracker crumbs/meal also)
  • Flour, for rolling meatballs
  • 2 Tbsp butter or oil
  • FOR SAUCE:
  • 1 clove garlic, minced fine (HEB just sautés the whole garlic clove and removes it)
  • 2 Tbsp butter
  • 1 Tbsp curry powder
  • 2 Tbsp flour
  • 1 cup chicken stock
  • dash lemon juice or catsup
  • salt and pepper to taste
  • FOR GARNISH:
  • unsweetened coconut flakes
  • minced chili
  • finely diced apple

Instructions

  • In a large bowl, mix together the ground meat, onion, curry powder, egg, salt, lemon and crumbs. Form into small balls (approx 1") and roll in flour.
  • In a frying pan, heat the butter or oil over medium heat. Saute meatballs until lightly browned on all sides and cooked through (or mostly cooked through, since they will continue to cook in the hot sauce). Remove from pan and set aside on a plate.
  • For the sauce, add the remaining butter to the frying pan. Saute the garlic (either minced or whole) until soft. (If using whole garlic, discard it at this time) Add the remaining curry powder and flour, and cook for a minute. Add the chicken stock and cook until thickened. Season with salt and pepper to taste, and add a few drops of lemon juice or tomato catsup. Stir through.
  • Add meatballs to sauce. You can refrigerate them at this time, or if serving immediately, transfer to chafing dish.
  • For garnish, mix some coconut with the diced apple and chili. You can leave this in a separate shallow bowl for dipping into, or just sprinkle it over the top of the meatballs when serving.
  • Put toothpicks or cocktail forks out for guests.
http://www.undercovercaterer.com/2013/01/curried-cocktail-meatballs-recipe/


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