Makes approximately 90 Cocktail Meatballs
2 pounds lean ground beef
2 eggs, beaten
½ cup onions, finely chopped
½ cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil
Combine meat, eggs, onions, potatoes, cracker crumbs, and mix thoroughly. Shape into small cocktail meatballs and set aside. Heat oil in skillet on medium heat. Cook meatballs until browned while turning occasionally. Drain and set aside.
1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
½ cup dark brown sugar
Combine jelly, sauce, and sugar until sugar has dissolved. Pour sauce and meatballs in a large non-stick sauce pan. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: Meatballs can be cooked in a slow cooker. Follow directions for cooking time.)
Salt and Pepper to taste
¼ cup green onion, finely chopped
¼ cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
¼ cup toasted almonds, sliced
¼ cup Provolone cheese, finely shredded
¼ tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Beat eggs in medium bowl until light and fluffy. Add salt, pepper, onion, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese. Heat oil in skillet over medium low heat, pour egg mixture into skillet. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan. Once set, cook 4 to 5 minutes or until bottom of frittata is browned. Place large plate over skillet and invert frittata onto plate. Return frittata, uncooked side down in skillet. Cook about 4 minutes more or until center is done. Let set for about 2 minutes, cut into small wedges and serve. Top with a dollop of sour cream and sprinkle with chives.