Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Spicy Sausage, Pepper, And Feta Cakes With Maple-Mustard Cream

Spicy Sausage, Pepper & Feta Cakes 

With Maple-Mustard Cream

Hot sausage and mustard never looked so good! Cute Spicy Sausage, Pepper & Feta Cakes can be made ahead, and the Maple-Mustard Cream dip just needs a stir!  Great Breakfast Treat!

These three-bite cuties let the spicy sausage and creamy feta flavours shine through. Smoked paprika in the batter assures a hot, tingling vibe. They’re good keepers too, so make ahead as you like. Dress up with a swirl of sour cream and sliced green onions, slivered red pepper or a hot pepper relish. For the dippers in your group, add our easy Maple-Mustard Cream (recipe follows).

Ingredients:
7 oz (200 g) hot Italian sausage, about 2 large sausages
Canola oil for skillet and frying
4 oz (115 g) Greek feta (see TIP)
1/2 cup (125 mL) finely chopped red pepper
1/4 cup (60 mL) thinly sliced green onion, green parts only
2 eggs
1/2 cup (125 mL) milk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) salt

Directions

Remove casings from sausages and place sausage meat in an oiled skillet. Flatten to about 1/4-inch (5-mm) thickness. Place over medium heat. Cook until no trace of pink remains about 2 minutes a side. You do not want to brown and toughen it. 

Remove to a chopping board. Finely chop into about 1/4-inch (5-mm) dice. It should measure about 1 cup (250 mL). Place in a large bowl.

Crumble the feta into pea-size pieces. It should measure about 1 cup (250 mL). Add to sausage, along with red pepper and onion, and toss to evenly distribute. 

In a medium-size bowl, whisk together eggs and milk. In another bowl, stir flour with paprika and salt. Gradually whisk flour mixture into egg mixture just until no large lumps remain. Pour over the sausage mixture and stir with a spatula until mixed. 

Generously oil a medium-size skillet and place it over medium heat. When hot, scoop up 1 rounded tbsp (25 mL) of batter. Drop into hot oil and gently spread to form a cake about 2 inches (5 cm) in diameter. Don’t flatten. Repeat with 3 more cakes. Cook until underside is golden brown, 1 1/2 to 2 1/2 minutes a side. Turn using a firm spatula. Remove to a baking sheet or platter, and keep warm. Repeat with remaining batter, adding more oil to the pan when needed. Stir remaining batter from time to time.

Serve right away or refrigerate, covered, for up to 2 days. Serve at room temperature, or warm cold cakes in a 350°F (177°C) oven for 5 minutes.    Makes 24 mini cakes

Maple-Mustard Cream
Blend 1 tbsp (15 mL) Dijon mustard with 1 tbsp (15 mL) maple syrup or honey. Whisk in 1/2 cup (125 mL) sour cream. If making ahead, refrigerate, covered, for up to 2 days.

TIP Do not buy crumbled feta for this recipe. It’s best to purchase a piece of creamy Greek feta and crumble it yourself.