Ingredients:

• 1/3 c milk
• 2 slices white sandwich bread, crusts removed and bread torn into pieces (1 cup)
• 1 ¼ lb ground beef chuck
• 1 egg
• ¼ c freshly grated Parmigiana-Reggiano cheese
• 1 Tab chopped parsley
• ½ Tab kosher salt
• 1 tsp chopped rosemary
• 1 tsp chopped oregano
• ½ tsp smoked sweet paprika
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• extra virgin olive oil for brushing
• Spiced Tomato Jam
• toothpicks

Directions:

1. In a small bowl, pour the milk over the bread and let stand until it is absorbed – about 10 minutes.
2. In a large bowl, gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined.
3. Form the mixture into 3/4 inch meatballs.
4. Preheat broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil.
5. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm.
6. Transfer to a chaffing dish and top with warm Tomato Jam.

Serves: Makes 80 meatballs

Comments: Or you can use frozen ½ oz meat balls from Smart and Final.

Source: Farmstead at Long Meadow Ranch, Stephen Barber

Spiced Tomato Jam

Ingredients:

• 6 large tomatoes (about 4 cups) peeled and coarsely chopped
• 1 whole orange, thinly sliced, slices cut in 1/8^th
• 1 whole lemon, thinly sliced, seeds removed, slices 1/8^th .
• 2 c sugar
• 2 Tab cider vinegar
• 1 stick cinnamon
• ¾ tsp whole cloves
• salt

Directions

1. In a large saucepan, combine the tomatoes, orange, lemon, sugar, vinegar, cinnamon, cloves.
2. Bring to a boil and simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes.
3. Remove cinnamon stick and cloves
4. Let cool and season with salt.

Serves: Make about 2 ½ cups

Comments:  Jam can be refrigerated up to 2 weeks.  Good on meat loaf, pork chops, or goat cheese spread on toast.

Source: Farmstead at Long Meadow Ranch, Sheamus Feeley