A1 Meatballs Food

EASY PARTY MEATBALLS

Steps:

• Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover and cook on low for 3-4 hours or until meatballs are heated through.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
• Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
• Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
• Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
• Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
• To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
• Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

A.1. CHIPOTLE MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except A.1. and sugar; mix just until blended. Shape into 75 (1-inch) balls.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, mix A.1. and sugar until blended.
• Add meatballs to slow cooker; top with A.1. mixture. Cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

BAKED MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with non-stick spray.
• Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
• Bake for 10-15 minutes, until no longer pink in the middle.
• Enjoy with spaghetti and tomato sauce!

20 BEST MEATBALL APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball appetizer in 30 minutes or less!

ZIPPY BBQ MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except barbecue sauce; mix just until blended. Shape into 84 (1-inch) balls.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Transfer to Slow Cooker. Add barbecue sauce; cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).

A1 MEATBALLS

Steps:

• Combine all ingredients, well.
• Bring a large pot to boiling, boil meatballs for 5 minutes.
• This will seal the juices inches.
• Broil meatballs until brown, about 10 minutes.
• Simmer in spaegetti sauce for at least l/2 hour.

A-1 MEATBALLS

Steps:

• Mix the sirloin, eggs, bread-soaked in the half and half, salt, pepper, bread crumbs, parmesan cheese, and onion.
• Mix very well together.
• Form the meatballs into ping-pong ball size and roll in the flour.
• Get 2 large frying pans hot; add the butter.
• When pan is hot, fry the meatballs until browned on all sides.
• Brown them really good then they will not fall apart.
• Turn the heat down when they are browned and simmer.
• Add the whole bottle of A-1 sauce and 1/2 cup catsup. Let simmer for 15 minutes more.

SAUCY TORTELLINI AND MEATBALL SOUP #A1

Steps:

• Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
• Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
• Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
• Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
• Top each serving with remaining Parmesan cheese.

SWEDISH MEATBALLS RECIPE FROM FROZEN MEATBALLS

Steps:

• If you are using FRESH MEATBALLS
• Cook your meatballs as you normal do and then head to the Swedish meatball sauce recipe below.
• If you are using FROZEN MEATBALLS
• Add meatballs and broth to a large skillet and heat over medium low heat, covered, for 20 minutes or until meatballs are hot and no longer frozen. Remove meatballs and set aside, keeping warm.
• CREAMY SWEDISH MEATBALL SAUCE
• Add butter, flour, onion powder, salt and pepper to broth in skillet.
• Heat over medium heat, whisking constantly until bubbly.
• Reduce heat to low and stir in sour cream until completely combined. Add meatballs to skillet and stir well, heating until hot.
• Serve on top of noodles.

GRAPE JELLY SLOW-COOKER MEATBALLS

Steps:

• Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.

BARBECUE MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

A1 MEATBALLS OR MEATLOAF

Steps:

• Preheat Oven to 350*F.
• Mix all ingredients in medium bowl.
• Place on broiler pan with cookie dough scoop or form 1 inch balls by hand.
• Bake 20-25 min time may vairy check after 20min.
• Line bottom of broiler pan with aluminum wrap for faster clean up.
• I often make a double batch and freeze for up to 2 months. To preserve for longer freeze I freeze them flat on a cookie sheet and then put them into our foodsaver vaccum bags. I also make meatballs with mashed potatoes one night and then spagetti and meatballs the next.