MAIN ARTICLE:
Meatball Hors D’oeuvres With Tangy Barbecue Sauce
Sauce:
1 1/4 cups packed brown sugar
1 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 cup strong coffee
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat for 10 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes. Cool to room temperature, then store, covered, in refrigerator until needed. Yields 2 cups.
Meatballs:
1 pound ground beef
2 egg yolks
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
3/4 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon pepper
2 tablespoons chopped stuffed olives
1/4 cup olive oil
Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
Form mixture into 30 (1-inch) balls. Fry in olive oil until well-browned on all sides. Drain on paper towels.
Warm Tangy Barbecue Sauce in microwave or on stovetop until heated through. Pour over meatballs. Yields 30 appetizers.
