Here is a recipe for a New Years appetizer that kids usually really like and is gentle on their braces. Enjoy, and Happy New Years! – Dr. Dan
8 ounces ground sirloin
8 ounces ground pork
1 small onion, finely chopped
½ cup sour cream
1 large egg, lightly beaten
3 tablespoons plain dried breadcrumbs
1 ½ teaspoons coarse salt
½ teaspoon freshly ground pepper
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 tablespoon safflower oil
2 tablespoons dry red wine, such as Pinot Noir
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
¼ cup coarsely chopped fresh flat leaf parsley
Preheat oven to 225°F. Combine beef, pork, onion, sour cream, eggs, breadcrumbs, salt, pepper, and spices in a large bowl. Using hands, gently mix to combine, then form into 1-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
Heat oil in skillet over medium-high. Working in batches, cook meatballs until browned all over and cooked through, about 6 minutes. Transfer to a rimmed baking sheet, and keep warm in oven while preparing sauce.
Pour off fat and large browned bits from skillet. Add wine to skillet; cook over medium heat, stirring, until mostly reduced. Whisk in flour, then add broth and parsley. Raise heat to medium-high. Simmer, stirring, until slightly thickened, 8 to 10 minutes. Strain through a fine sieve. Serve meatballs warm, topped with sauce.
Reprinted from Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d’Oeuvres, Plus 30 Cocktails by Martha Stewart (Clarkson Potter).