Minnesota Pork Meatcube Meatball Appetizers
From cabincrazyone 15 years ago
- 15 minutes to make
- Serves 12
Great little poppers that have nothing to do with Minnesota, my Swede blood, my German mom, or my Italian neighbor. Hey, I had to name them something. As with any meat finger food, they go great with cheese, veggie trays, crackers . Read more .. you get the idea. See less
Ingredients
- 3 Tbs olive oil shopping list
- 3/4 pound ground pork (unflavored) shopping list
- 1/2 Cup bread crumbs shopping list
- 1/2 Cup shredded cheese (I use colby jack) shopping list
- 2 Tbs Frank's red hot sauce shopping list
- 2 slices bacon chopped shopping list
- 1 tsp italian seasoning shopping list
- 1 t salt (or to taste) shopping list
- 1 large egg shopping list
- 2 Tbs whipping cream (or half n half) shopping list
- about 1/2 Cup flour for coating shopping list
How to make it
- Put the flour in a soup plate and set aside.
- Put a large non-stick frying pan on low and add the oil.
- Throw everything else into a medium-large mixing bowl and thoroughly mix with your hands.
- When you're ready to start rolling balls, turn the pan heat up to just under medium. (We don't want the poor little buggers dancing a jig in a smoking pan. We want them to just fry gently. They should not stick to the pan.)
- Form meat balls a nice size for one bite. I make them the size of a marshmallow, (or a washer for a 3/8 inch bolt.)
- Roll them in the flour and pop them in the pan. (The flour holds the mix together and browns better than bare meat. Being the puttz that I am this is quite a routine. I form about 5, roll them in the flour and put them in the pan. I wash the flour off my hands because if I get flour mixed into the meat, the balls will fall apart. By the time I'm done my fingers look like prunes. I saw the Barefoot Contessa roll them with two tablespoons. Good idea. )
- Push the balls down in the frying pan just a bit with a spatula. (It makes a larger flat spot for more browned surface.)
- Turn and squish, turn and squish as they brown, (forming cubes) until all six sides are browned. About 15 minutes should do the trick.
- Serve with toothpicks for stabbing.
- Makes about 36. More or less.
The Rating
Reviewed by 4 people-
yummy... great post... five forks
peetabear
in mid-hudson valley loved it
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yep i just knew i would love it yum yum
thanks for posting this great appetizer ........
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Like the name, like the recipe, thanks for the post.....:)
gagagrits
in Irmo loved it
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