Remember a couple of weeks ago when we were talking about cocktail meatballs and what brand to buy? It seems everyone is really picky about their cocktail meatballs! I received so many emails asking me which ones I liked. It really surprised me how many people have trouble finding a brand they want to purchase again and again.
Anyway, in between that post and this one, a brand I do a lot of work for contacted me and said they are now making meatballs…and could I try them. Timely don’t you think? I jumped at it because it was obvious all of you are looking for some you can love.
Best part? These meatballs are pork. Which means they are super, super flavorful and a whole different animal in the taste department.
This holiday season, Johnsonville, partnered with Ocean Spray and Heinz to show off their meatballs in one of the most classic, cocktail meatball recipes out there. For years home cooks have been pouring these two ingredients together and serving them with their meatballs. It’s a holiday tradition and I’m sure many get-togethers wouldn’t be the same without it.
But, I had to change it. Tweak it a little and take it up a notch.
The classic recipe is very tangy. It has a bite to it, not in a negative way, it’s just there. And here is where my sensory training as a winemaker comes in…stay with me.
During the holidays wine is definitely served at parties. Any food too acidic, makes it difficult to enjoy with wine. The magical food-wine pairing is lost when you have acidic wine and acidic food together in the same bite. You need mouthfeel. I also want food that hits all of my taste buds, not just one. The short story is, you need fat. Fat (food) + Acid (wine) = perfection. The acid in wine and fat in the food come together and make the perfect pairing.
And while the meat has fat, it still doesn’t compensate enough to get the right balance. I wanted this recipe to have “front-end” along with the “back-end” it already dishes out.
So, first I added some heat. I used only the sauce from a can of chipotle chili peppers in adobo. Therefore, the recipe is not spicy, but the sauce added complexity and balanced the sweetness. Next, I introduced beef bouillon to highlight the meaty flavor and bring salt into play, another balancing act. Butter calmed everything down and brought in the fat.
OMG, perfection. Complete perfection. And a whole different “wow” flavor. Try this recipe and taste it each time after adding and mixing in each ingredient. You too will see how it builds.
When sprinkled with Parm-Reg and fresh parsley, they are ridiculous (don’t skip that).
Kicked-Up Classic Cocktail Meatballs
- 1 (12-ounce) bottle Heinz Chili Sauce
- 1 (14-ounce) can Ocean Spray Jellied or Whole Cranberry Sauce
- 1 (7 oz) can chipotle peppers in adobo sauce, using sauce only (no chilis)
- 2 beef bouillon cubes, crumbled (smash with a fork)
- 2 Tablespoons butter
- 1 (24-ounce) package frozen, fully cooked Johnsonville Homestyle Meatballs
- 1/2 cup finely shredded Parmigiano-Reggiano, for garnish
- 2 Tablespoons minced fresh parsley, for garnish
On the stove top:
- Combine chili sauce, cranberry sauce adobo sauce, bouillon cubes and butter in a large, heavy-bottomed pot. Cook over medium-high heat, stirring constantly, paying special attention to making sure the bouillon is dissolved. Add meatballs, cover and cook for 30 minutes on med-low, stirring
- Garnish meatballs with Parmigiano-Reggiano and parsley.
- Place frozen meatballs in slow cooker. Combine all other ingredients and pour over meatballs. Cover and cook on HIGH for 3-4 hours. Garnish meatballs.
Guests will rave about this one! I’ve never steered y’all wrong.
Disclosure: I have a working relationship with Johnsonville and create recipes using their products. However, all opinions are my own.