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Yankee Meatball Bites
By Jim Bailey, a.ka. "The Yankee Chef"

Have any meatballs left over from last week? Here is the perfect recipe to use
them up. Actually more than a bite, these Yankee cornbread-plated meatballs are
perfect for elegant dining as well as finger food for that great game. Use your
favorite cheese in lieu of cheddar if desired. A heavily smoked cheddar would
be great as well. But then again, us New Englander's are quite partial to any form
of cheddar.

Nonstick cooking spray
3/4 cup cornmeal
3/4 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cayenne or red pepper flakes
1/2 teaspoon salt
2 tablespoons melted butter or margarine
2 beaten eggs
1/4 cup milk
10 prepared meatballs, cold
1 cup spaghetti or marinara sauce
Dried oregano
5 slices smoked or extra sharp Cheddar cheese slices, cut in half

 
Preheat oven to 350-degrees F. Spray a cookie sheet or baking pan with nonstick
cooking spray: set aside. In a large mixing bowl, combine cornmeal, flour, sugar,
baking powder, cayenne and salt. Stir in melted butter, eggs and milk until well
incorporated. It will be thick.

Scoop 2 tablespoon measures of cornbread mixture onto prepared pan, leaving 2
inches between mounds. Place one meatball in the center of each mound and
bake 10-12 minutes, or when cornbread is firm to the touch.

Carefully pull out oven rack, ladle a tablespoon and a half of the marinara sauce
over each meatball, a sprinkling of oregano and a half slice of cheese. Return to
the oven for cheese to melt, an additional 2 minutes. Remove and serve hot.




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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont