Do you see yourself being the perfect host for your annual Christmas party?

One who offers sumptuous appetizers and decadent desserts, while wearing beautiful clothes and a you-just-came-from-the-salon hairstyle?

If you are already that person, then go ahead, you can click away from this page.

If you’re not, you’re like many people-frazzled with holiday preparations. You’re over-worked, over-committed, and over the-entire-holiday-season-has-to-be-perfect.

You want a festive, holiday party that is fun and doesn’t require a lot of time. Except for your hair-you should never skimp on your hair-it’s what everyone notices first anyway. (This is not a science-based statement, just an I’m over-fifty thought process.)

How would you like one appetizer idea that people will rave over? One that is easy to make and tastes like comfort on the over-sized couch with your best friend?

Since you’re still here, (thanks, btw), I’m going to show you how to make that one appetizer-the one everyone will love appetizer, the one you didn’t make enough of appetizer (well, except your vegan friends-this one is not for them).

Cause you should never have left-over appetizers.

With my Beef & Fennel Balls, you will dazzle your family and friends at your holiday party, or the next football get-together, or it’s mid-week and you don’t feel like making dinner appetizer.

Ready?

Beef & Fennel Balls

Yield 12 balls

This appetizer is a variation on the old sausage ball stand-by, meaning you will need a little dry Biscuit mix (not an endorsement) and cheese. Since you’re still reading, let me just mention, there is nothing, absolutely nothing wrong with making sausage balls, I just felt the need to step out of my comfort zone. I made Beef & Fennel Balls on a whim, then thought they looked whimsical with the Christmas colors. Enough about me, let’s make some Beef & Fennel Balls, shall we?

Cook’s notes: Make your beef balls small, about the size of a quarter. You’ll want to pop the whole appetizer in your mouth, and once you add the tomato, pickle, and sour dough bread, you’ll have a mouthful.

Pre heat oven to 350 degrees

Ingredients

• ½ pound ground beef
• ¼ cup Biscuit mix, more or less depending how “bready” you like your balls
• ½ cup shredded cheese (I used a pre-shredded three-blend mix)
• 1 teaspoon fennel seeds, lightly crushed
• ¼ teaspoon Kosher salt
• Black pepper, to taste
• Mayonnaise or mustard
• Sour dough bread, thinly sliced into (12) 1” x1” squares, or however many balls you make
• Dill pickles, sliced ¼ thick, sub sweet or butter if you refer, they’re your balls
• Grape tomatoes, sliced horizontally
• Frill toothpicks (optional on the frill)

Directions

• Line a baking sheet with parchment paper and place a flat rack on the baking sheet.
• In a medium bowl, combine beef, Biscuit mix, cheese, fennel, salt, and pepper.
• Mix with hands to combine.
• Form mixture into 12 balls, again, about the size of a quarter.
• Place on rack and bake in the center of the oven for fifteen minutes or until they reach an internal temperature of 155 degrees, more or less depending on the size of your balls.
• While the balls are in the oven, arrange the bread squares on the tray, smear the top with mayonnaise and or mustard. If you hail from Pittsburgh, I know you want to use ketchup on your balls, so go ahead, smear some Heinz 57 on the bread.
• When the balls are done, remove them from the oven and place one ball each on the bread squares immediately. Top with pickle slices and tomatoes, alternating the pickles and tomatoes to give a festive holiday look.
• Slide a frilled toothpick through the center and serve. Watch them disappear.