Sort ingredients
grapefruit08
QR Code
Listen
Pdf
Blend meat with egg, salt, catsup and bread which has been soaked in water until soft. Work with fingers until thoroughly blended.
Make up about 50 tiny cocktail meat balls. Put on pan or cookie sheet and freeze for a few minutes before sauteing them.
Saute in oil until brown on all sides. Remove from pan.
Add onion, garlic, salt, oregano to drippings in pan and cook until onion is tender.
Add flour and blend until smooth. Add bouillon cube, water, mustard, bitters, whiskey and vermouth.
Bring to a boil, cook hard until reduced and slightly thickened, stirring to dissolve bouillon cube.
Replace meat balls in sauce and simmer 5 minutes.
Store in refrigerator for 24 hours. Reheat when ready to serve, simmering gently in chafing dish.