Last week I made a batch of individual-sized meatloaves. The ingredients needed for the meatloaves resulted in extra meatloaf mix. I formed some of that mix into mini meatballs and froze them for future use. A few turned into a meatball sandwich for lunch last week. I used some to make Swedish meatballs for dinner two nights ago. And I used the rest to make teriyaki meatball appetizers when friends visited this weekend. Here’s how I made them all.
Frozen meatballs can be cooked in the oven at 350 until the internal temperature reaches 165 degrees. Thawed meatballs can be sautéed until the internal temperature reaches 165 degrees. Once meatballs are thoroughly cooked through, make dishes as follows.
For some reason, I always seem to end up with an extra hot dog bun. I had a couple tablespoons of marinara sauce leftover after I made my mini lasagnas, which I saved in a small container in the fridge. Heat sauce in microwave or on stove top. Place cooked meatballs inside hot dog buns. Spoon heated sauce over meatballs, and top with grated mozzarella cheese.
Melt one tablespoon of butter (or a mix of butter and olive oil) in a skillet. Sprinkle in one tablespoon of flour and cook until flour turns a light golden brown color. Whisk in beef stock (vegetable or chicken stock can also be used) until sauce reaches desired consistency. Add a splash of heavy cream, and salt and pepper to taste. Add meatballs to sauce and stir until meatballs are covered with sauce. Serve over noodles of your choice.
This is perhaps the easiest cooked appetizer on the planet. Put cooked meatballs into slow cooker and cover with your favorite jarred teriyaki sauce. (I prefer the thick kind. It coats the meatballs better than the thinner liquid.) Heat on low and keep a dish of toothpicks and a stack of saucers nearby so guests can help themselves.