Oh So Good!

In a way, this meatball recipe reminds me of years gone by I enjoyed meatloaf glazed the same way. With this recipe, I brought back some of those memories and created new ones by spicing up this recipe with Italian sausage. I have had more Italian sausage in my lifetime than I care to think about, but honestly, very few(if any) can compare to W.A.Bean and Son’s Italian sausage. I don’t know what they do but I sure hope they keep doing it! There recipe for sausage if perfect as is or mixed in a meatball recipe such as this below.

Glazed Pan Fried Meatball Cups
Makes 10 mini meatball cups
A little sweet, a little spice and a lot of flavor. Many chefs add ground pork, veal, lamb and beef together in varying ratios to result in what they say is the best meatball. I can honestly say this is my favorite. I won’t say it is the best because my best and yours will be different. Just taste it for yourself and decide.

1/2 pound ground beef
1 link raw, hot Italian sausage, removed from casing and crumbled
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 eggs, beaten
1 cup dried, unseasoned bread crumbs
1 teaspoon salt
1 teaspoon black pepper
10 mini phyllo cups
Honey Red Glaze, recipe below
2 ounces sliced Cheddar or Provolone cheese, cut small

In a large bowl, combine all ingredients except Honey Red Glaze. Mix well. Scoop out tablespoons of meat mixture and shape into balls. In a large skillet, add oil over medium heat. Fry the meatballs until browned all over. Reduce heat to low, cover and let cook an additional 4-5 minutes until done, watching so they don’t burn. remove from drippings onto a rack placed over a pan. Preheat broiler and place broiler rack at least 3-inches from heat source.
Place meatballs into individual phyllo cups and spoon equal amount of Honey Red Glaze over the top. Broil 3 minutes or until glaze is just bubbling and hot. Remove, wedge a piece  of Cheddar cheese into each cup and serve.

Honey Red Glaze
1/2 cup ketchup
1/4 cup honey

Mix well in a bowl.