It was my birthday last week and so I used that to get my husband to take me out to one of our favorite restaurants, Neighborhood Services in Dallas. I cannot say enough about how much I love this place, especially on the patio when the weather is nice…I could sit and savor for hours! My favorite thing I’ve had there is the Voodoo Sauce…I’d eat that stuff on anything…including my finger as I scoop up the remaining sauce after the meatballs have been inhaled. Okay, so I do try to maintain a little decorum… I wait a few seconds between licks. But then the waitress thinks we are finished and tries to take the plate before we have licked it clean! The nerve of some people! She almost lost her hand.
I’ve done some experimenting and research and I think I’ve come up with a great recipe that comes pretty stinkin’ close. I took it to a party as an appetizer and it was a hit! Last night, it was dinner with a side of roasted broccoli.
- 1 pound ground brisket or ground chuck
- ½ pound ground pork
- ¼ cup grated Parmesan cheese
- ¼ cup finely minced onion
- 1 large egg
- 1 teaspoon dried parsley flakes
- 1/4 cup almond flour
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup Crystal Hot Sauce
- 2 Tbsp Worcestershire
- 2 sticks butter, cubed and cold
- Combine all ingredients and mix well. The mixture should be sticky.
- Form into balls about the size of a golf ball.
- Fry in oil until well-browned on all sides.
- Makes about 36 meatballs
- In a small sauce pan, reduce hot sauce by 1/3 over medium heat.
- Add Worcestershire.
- Reduce heat to low and whisk in cold butter a few pieces at a time. Whisk continuously until all butter has been added and melted.
- Keep sauce warm over very low heat. If it gets too hot or held warm too long it will start to separate. Do not microwave to reheat.