Inspiration for this dish came from the South Your Mouth website, but with some modifications, as any reader of the Kitchen Tapestry should come to expect. My Number One Fan gets all the credit for finding, modifying and preparing this really great version of the classic Italian meatball. I labeled this “Versatile” for a reason.
I’ve had versions of this dish over the years generally as an hors d’oeuvres at a cheap happy hour buffet somewhere, along with miniature egg rolls and those little cocktail sausages in barbecue sauce. They were prefabricated and plastic, and just damned awful if not good for soaking up alcohol. This recipe is nothing like