BARBECUE-CHEDDAR MEATBALLS
These Barbecue-Cheddar Meatballs were made for cocktail parties and home entertaining. They're also a great way to make family movie night extra special.
Provided by My Food and Family
Categories Home
Time 35m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine tomatoes, onion powder and 3/4 cup barbecue sauce in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH until ready to add the meatballs.
- Meanwhile, cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, eggs, cracker crumbs, cheese and remaining barbecue sauce just until blended. Shape into 72 small meatballs, using about 1 Tbsp. meat mixture for each meatball. Place on prepared baking sheets. Bake 15 min. or until done.
- Add meatballs to slow cooker; stir to evenly coat with sauce. Reduce heat to LOW to keep meatballs warm until ready to serve right from the slow cooker.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
BBQ MEATBALLS WITH PEPPER AND CHEESE ANIMAL CUT-OUTS
A whimsical after school snack which is sure to please hungry kids. Serve with extra BBQ sauce and a cold glass of milk.
Provided by got milk?(R)
Categories Trusted Brands: Recipes and Tips got milk?®
Time 1h15m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.
- Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.
- Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.
- Bake in preheated oven until browned and cooked through, about 18 minutes.
- Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.
- Return sheet to oven and bake 12 more minutes.
- Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.
- Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.
Nutrition Facts : Calories 413.3 calories, Carbohydrate 25.5 g, Cholesterol 112.7 mg, Fat 24 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 12.3 g, Sodium 1010.9 mg, Sugar 14.6 g
BARBECUE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 20
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.
BARBECUE AND BEER MEATBALLS
This simple meatball recipe relies on time-saving ingredients like frozen meatballs and barbecue sauce. It's the perfect last-minute appetizer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 338mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
LAST-MINUTE MEATBALL SANDWICH
Great meatballs deserve to shine in a sandwich like this-with green peppers, onions and BBQ sauce on a crusty Italian bread roll.
Provided by My Food and Family
Categories Bread
Time 28m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare Mastering the Meatballs recipe; cover to keep warm.
- Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 minutes or until vegetables are crisp-tender. Add meatballs and barbecue sauce; mix lightly. Cook 15 minutes or until heated through, stirring occasionally.
- Spoon 4 of the meatballs into each roll. Top sandwiches evenly with the vegetable mixture and cheese. Place on rack of broiler pan. Broil 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1210 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 21 g, Protein 24 g
MEATBALLS AND BELL PEPPERS
Make and share this Meatballs and Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Peppers
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 3 ingredients.
- Crumble beef and add to mixture; mixing well.
- Shape into 1-inch balls.
- Place on a greased broiler pan.
- Broil 4-6 inches from the heat for 5-8 minutes or until browned.
- In a Dutch oven, combine the sauce ingredients.
- Bring to a boil.
- Reduce heat; add meatballs.
- Simmer, uncovered for 1 hour or until the meat is no longer pink.
- Serve meatballs and sauce over hot cooked rice or noodles.
Nutrition Facts : Calories 435.7, Fat 19.9, SaturatedFat 8.2, Cholesterol 86.5, Sodium 1020.2, Carbohydrate 40.3, Fiber 1.1, Sugar 32.6, Protein 25.4
BARBECUE MEATBALLS
Make and share this Barbecue Meatballs recipe from Food.com.
Provided by carolinafan
Categories Meat
Time 40m
Yield 48 meatballs
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- In very large bowl combine ground beef, oatmeal, milk, 1/4 cup onion, salt, chili powder, 1/4 teaspoons garlic powder, and pepper.
- Shape into 1-inch meatballs.
- Place on 15x10x1-inch baking pan.
- Bake for 15 minutes or until no longer pink.
- Drain well.
- Meanwhile in medium bowl combine ketchup, brown sugar, 1/4 cup onion, liquid smoke, and 1/4 teaspoons garlic powder.
- Pour over meatballs.
- Bake for 10 minutes more or until sauce is heated through.
- Stir gently to combine sauce and meatballs.
- Serve.
ZIPPY BBQ MEATBALLS
Use our BBQ Meatball recipe to make 84 servings of Zippy BBQ Meatballs for your next party! A.1. and smoky BBQ sauce make our BBQ meatball recipe so zippy.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 84 servings, 1 meatball each
Number Of Ingredients 10
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).
Nutrition Facts : Calories 30, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BBQ COMFORT MEATBALLS
Steps:
- Preheat oven to 350 degrees.Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish.Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.
BARBECUE MEATBALLS AND VEGETABLES
Meatballs made with BBQ sauce and a touch of honey are skillet-cooked to perfection and served with a yummy mélange of vegetables-and pineapple chunks.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine dressing, barbecue sauce, honey, 2 tsp. of the chili powder and 1/2 tsp. each of the ground black pepper, red pepper and salt. Set aside.
- Mix meat, remaining 1 tsp. chili powder and remaining 1/2 tsp. each of the black pepper, red pepper and salt. Shape into 12 meatballs. Brown meatballs in large skillet on medium-high heat; drain. Set aside. In same skillet, cook and stir green pepper, onion, mushrooms, squash, zucchini and pineapple on medium heat 5 minutes. Reduce heat to low.
- Stir in reserved dressing mixture and the meatballs; cover. Simmer 15 minutes, stirring occasionally. Stir in parsley.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 25 g, Protein 15 g
EASY CHEESY MEATBALLS
Make Easy Cheesy Meatballs from My Food and Family for a cheesy take on the classic easy meatball recipe that makes for a great weeknight dinner. Serve these cheesy meatballs on top of pasta or save them for a meatball sub!
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 3 meatballs each
Number Of Ingredients 6
Steps:
- Mix bread crumbs and milk in medium bowl. Let stand 15 min.
- Heat oven to 350°F. Add meat, 1/4 cup cheese and pepper to bread crumb mixture; mix just until blended. Shape into 36 meatballs, each about 1 inch in diameter. Place in single layer on foil-covered rimmed baking sheet.
- Bake 20 min. or until done (160°F). Meanwhile, heat pasta sauce in small saucepan on medium heat.
- Transfer meatballs to platter; top with sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
EASY MEATBALLS AND PEPPERS
I used small Italian frozen meat balls if you use larger meatballs you may want to defrost them first. This is so quick & easy and very tasty - nice served with pasta. My favorite BBQ sauce with thei recipe Is Diane's original
Provided by Bergy
Categories Meat
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a non stick skiller with Pam or other no oil spray.
- Over medium heat brown the frozen meat balls for apprx 10 minutes.
- Add onions & mushrooms, cover & cook 5 minutes, stir a couple of times.
- Add peppers & BBQ sauce, cover & cook for a further 5 minutes.
Nutrition Facts : Calories 64.6, Fat 0.9, SaturatedFat 0.1, Sodium 248.1, Carbohydrate 13.4, Fiber 2.8, Sugar 6.5, Protein 2.3
BARBECUE MEATBALLS
I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.-Dane Harvill, Mosca, Colorado
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. , In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 339mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 8g protein.
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