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1
Meatballs-place all but the vegetable oil in a large bowl and, using your hands, mix thoroughly.
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2
Shape into 1- to 1 1/4-inch balls, arrange on a foil-lined large, rimmed baking sheet, and set uncovered in the refrigerator.
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3
Chill for 3-4 hours.
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4
This is to firm up the meatballs so they are easier to cook.
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5
When ready to proceed, heat the vegetable oil in a large, heavy skillet over med-high heat for 2 minutes or until ripples appear in the oil on the skillet bottom.
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6
Add half the meatballs and cook, shaking the skillet often, for 3-5 minutes or until uniformly brown.
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7
Using a slotted spoon, transfer the browned meatballs to a large, shallow pan and reserve.
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8
Brown the remaining meatballs the same way and add to the first batch.
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9
Sauce-Drain all the drippings from the skillet, add all sauce ingredients, and whisk to combine.
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10
Set over medium heat and bring to a boil, whisking often.
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11
Taste the sauce for vinegar and salt and adjust as needed.
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12
Return the browned meatballs to the skillet, pushing them down into the sauce.
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13
Adjust the heat so the sauce bubbles gently, cover, and cook for 20 minutes, stirring once or twice, or just until the meatballs are cooked through.
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14
Transfer all to a large chafing dish or attractive heatproof bowl and serve with cocktails.
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15
Put out a container of party toothpicks and colorful cocktail napkins.
