Make Ahead Sweet And Sour Cocktail Meatballs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 4 slices hearty bread, torn into pieces
• 1/2 cup whole milk
• 2 large egg yolks
• 1/2 lb ground lamb
• 1/2 cup finely chopped fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 1/2 lbs lean ground beef
• 1 tablespoon vegetable oil
• 1 onion, minced
• 1 (28 ounce) can tomato sauce
• 2 1/2 cups apricot preserves
• 1/4 cup packed dark brown sugar
• 3 tablespoons worcestershire sauce
• 2 tablespoons dijon mustard
• 1/4 teaspoon red pepper flakes

Recipe

• 1 make meatballs: adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees f.
• 2 using fork, mash bread, milk, and egg yolks in large bowl until smooth.
• 3 add lamb, parsley, garlic, salt, and pepper and mix until incorporated. add beef and knead gently until combined.
• 4 bake meatballs: form mixture into 1 1/4 inch meatballs (you should have about 80). bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
• 5 let cool to room temperature, then refrigerate until firm, about 30 minutes.
• 6 transfer to large zipper lock freezer bag and freeze for up to 1 month.
• 7 make sauce: heat oil in dutch oven over medium high heat until shimmering. cook onion until softened, about 5 minutes.
• 8 whisk in tomato sauce, preserves, sugar, worcestershire, mustard, and epper flakes and bring to boil.
• 9 reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
• 10 let cool to room temperature. transfer to airtight container and freeze for up to 1 month.
• 11 to serve: reheat sauce, covered and stirring occasionally, in dutch oven
• 12 over medium low heat. once sauce reaches simmer, stir in frozen
• 13 meatballs and cook until heated through, 10 to 15 minutes. serve.