Super Bowl Recipes: Brandied Meatballs

Jan 27, 2015; Glendale, AZ, USA; General view of Lombardi Trophy at University of Phoenix Stadium in advance of Super Bowl XLIX between the Seattle Seahawks and the New England Patriots. Mandatory Credit: Kirby Lee-USA TODAY Sports

Every year at Super Bowl there are parties. My family has had a party for as long as I can remember. With a party comes foods and some staples that occur almost every year. One that usually occurs on New Year’s Day watching the college bowl games as well as the Super Bowl is a recipe for brandied meatballs. This is not a very difficult recipe and will add a sweet to your meat. Here is a recipe that my mother has made for years, and I my family continues to make to this day.

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And with Super Bowl just a couple of days away, why not share it.

This does not have to be done on only sports days but will work as a nice warm snack on a cold day, with just a little bit of alcohol to add some flavor. These work well to be made ahead and then warmed up for whenever you are ready for them. Make sure you read the entire recipe first then proceed.

Brandied Meatballs:

2 # ground beef

3/4 cup milk

2 drops Tabasco sauce

1 teaspoon garlic powder

1/4 teaspoon ginger

2 Tablespoons oil

1/2 cup bread crumbs

1 Tablespoon Worcester Sauce

1 1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

Directions:

Mix all above ingredients except for oil. Make meatballs. Brown in 2 tablespoons of oil. Remove from heat and blend the brandied peach sauce into meat drippings and simmer 10 minutes.

Brandied Peach Sauce:

Mix together in saucepan, 1 jar smuckers peach preserves (1#2 oz size), 3/4 cup brown sugar, 1/4 teaspoon nutmeg, 1/2 cup brandy. After simmering add meatballs cook over low heat for 1 hour.

This is something that can be prepared in advance and then put into a crock-pot and kept warm while the tailgating or party is going on.

This recipe will yield about 70-80 meatballs so adjust accordingly and tailgate away.

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