Appears in Cook's Country October/November 2018
A recipe for happy party guests: homemade cocktail meatballs in a sweet, bold glaze.
For sweet, spicy, savory meatballs that would still be tender and juicy after a stint in the slow cooker, we added a panade (a paste of bread and liquid that helps meatballs stay moist). For our panade, we landed on milk for the liquid comp...