These meatballs taste like Christmas — no joke. That's why they make a perfect Christmastime appetizer... that you'll want to indulge in all year thereafter.
Makes 6 sliders
- Ingredients -
Sauce
1 lb tomatoes (we recommend grape or Campari® tomatoes)
6 oz Christmas Ale (we use
Great Lakes in these parts)
½ cup double concentrated tomato paste
¼ cup brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon cinnamon
Meatballs
1 lb venison, cubed
(also works with other wild game and/or your usual meatball mix, i.e. pork, veal...)
2 teaspoons brown sugar
1 teaspoon black pepper
1 teaspoon crushed rosemary
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon toasted fennel seeds
¼ teaspoon nutmeg
¼ teaspoon sage
¼ teaspoon oregano
Sliders
Ciabatta sandwich rolls, sliced open
Havarti
basil leaves (optional)
- Tools -
Weston Meat Grinder
Weston Tomato Strainer
Preheat your oven to 375°F.
Use a
Tomato Strainer to puree your tomatoes (and remove the skins). Pour the puree into a medium saucepan with the remaining sauce ingredients. Bring to a boil, stirring constantly, then turn down to low to simmer, covered.
Grind the venison through the coarse plate of your
Meat Grinder. Hand mix with the remaining meatball ingredients, then run through the medium plate.
Form the ground meat into balls and simmer on medium in a covered saucepan filled with 2 oz of Christmas Ale. Turn the meatballs every few minutes until they're browned on all sides - about 10 minutes.
Place the ciabatta rolls into the oven and place a slice of havarti on one side of each roll. Once the bread is toasted and the cheese is melted, about 3 minutes, cut your meatballs in half and place two halves onto each roll. Smother in Christmas Ale and close the sliders. Serve hot.
