Big Apple Meatballs

Sports fans the world over suffer from delusions of grandeur. We believe that what we wear or where we sit during the game somehow affects its outcome. Even the most ardent fan probably doesn’t carry this delusion as far as I do. Convinced that my involvement is responsible for every first down, field goal, and touchdown, on game days I create snacks and libations named for favorite players. The cat suits up in a team jersey. 

During college a friend was renowned for her annual Super Bowl parties. Invitations directed us to bring team-themed appetizers either celebrating participating squads’ uniform colors or foods that came from their regions. The year the Packers played the Patriots I brought Wisconsin beer cheese soup garnished with broccoli. The soup container spilled in the front seat during the ride to the party. For months following the car smelled of musky cheese and Lombardi.

Those of you who have a team playing in the Super Bowl this year likely don’t have the time or inclination to worry about what you’ll be eating during Sunday’s big game. For the rest of us, witty commercials, Madonna’s half-time show, and Game Day food are all we have. I’ll be a temporary Giants fan and serve Big Apple Meatballs to honor Eli and the guys. If any Patriot fans show up, I’ll call the dish Bostonian Balls and giggle at my clever turn of phrase. For sliders, serve single meatballs on toasted and quartered thin-sliced bagels. Guests can garnish sandwiches with cream cheese or a sharp cheddar, lettuce, red onion, and apple slices. For a twist add a teaspoon or two of fennel seeds to the raw mix before shaping, and then serve cooked meatballs open-faced on petite rye with thin-sliced raw fennel root. 

The meatballs are sweet and mild, and a zesty barbecue sauce sweetened with apple sauce balances the flavors. Add apple sauce to a bottled sauce, or make a quick and easy barbecue with minced onions, apple cider vinegar, ketchup, brown sugar, apple sauce, and mustard. Add a generous glug of apple brandy and reduce.

Big Apple Meatballs
Makes about 52 balls
1 tart apple, grated (about 1 cup)
1 medium onion, grated (about ¾  cup)
3 ounces cream cheese, softened
2 eggs
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, minced
1 ½ teaspoons salt
1 teaspoon Worcestershire
Nutmeg, pepper to taste
½ cup dried bread crumbs
1 pound 85% lean ground beef
1 pound ground pork

Combine apple, onion, cheese, eggs, mustard, vinegar, garlic, and seasonings until well blended. Add crumbs. Mix in meat until uniform. Shape 1 ½ inch balls (about 2 tablespoons).

In batches, fry balls in butter and vegetable oil over medium high heat until well seared, and then place balls in roasting pan. Bake in preheated 350 degree oven for 20 minutes. Add 2 cups barbecue sauce and continue baking an additional 20 minutes.