More Meatball Appetizers. Ideas for your Holiday Parties.
Mushroom Cap Meatball Appetizers
- 1 lb Bison or Elk Ground Meat
- Meatball recipe (see below)
- mushroom caps
- Pico de Gallo or store bought salsa
1 lb. ground bison meat
1 egg, beaten
1/4 cup breadcrumbs
3 tbs. minced onion
1 tbs. parsley, chopped
1 tbs. pepper or lemon pepper
2 tsp. garlic salt or to taste
Preheat oven to 350°F. Spray a cooking sheet with vegetable spray and set aside. Place all ingredients (except egg) in a bowl and combine with your hands. Add beaten egg and mix well. Shape into “quarters” or “half-dollars” or “Toonies” if your Canadian and place on the cookie sheet.
Bake approximately 12 minutes ( don’t forget that this is bison – it can overcook easily). Transfer into a presentation dish or chafer and serve in a dollop of sauce on top of a mushroom caps.
Meatballs on a stick
Use our meatball recipe above.
Skewer each meatball with a pretzel stick.
Serve with BBQ dipping sauce or sweet and sour dipping sauce.
Meatballs in a Blanket
These little tasty treats are fast and easy if you have frozen cooked meatballs handy.
1 sheet puff pastry, thawed
slices cheddar cheese to top each meatball
1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 12 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a meatball on the cheddar, then roll it up.
5. Arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
Meatballs in Sliders
- small slider buns
Place cooked meatball with condiment of your choice in a slider bun.
Skewer with a large toothpick.
Condiments can be relish, salsa, cranberry sauce, ketchup, barbecue sauce, sweet and sour sauce, or any other sauce that goes with meatballs and of course don’t forget the cheese. It can be slices of cheddar, creamy blue cheese, brie etc..
Meatballs in tart shells
These meatball appetizers in tart shells are fabulous.
Take a cooked meatball from your stash in the freezer and defrost. Or make a batch and freeze some for later use.
Place a meatball into each tart shell, add a small amount of pizza sauce, sprinkle with grated cheese and place in the over at 350°F for about 15 minutes. Make sure the tart shell is brown but not burnt.
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