Beef And Apple Meatballs Food

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

PORK-AND-APPLE MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended.
• Shape meat mixture into 24 meatballs, using about 1 Tbsp. meat mixture for each meatball; place on prepared baking sheet.
• Bake 20 min. or until done (160°F). About 5 min. before meatballs are done, bring dressing and mustard to boil in large skillet, stirring frequently.
• Add meatballs to dressing mixture; cook 3 min. or sauce is slightly thickened, stirring occasionally to evenly coat all sides of meatballs with dressing mixture.

APPLESAUCE MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-qt. baking dish. , Combine sauce ingredients; pour over meatballs. Cover and bake at 325° for 45-50 minutes or until meat is no longer pink.

GRANDMA'S APPLESAUCE MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
• Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).

BAKED PORK AND APPLE MEATBALLS (GARY RHODES)

Steps:

• Preheat the oven to 350°F.
• Cut apples into 1/2" pieces and set aside.
• Melt butter in frying pan and cook onions gently for a few minutes until transparent.
• Add nutmeg and cinnamon to the onions and cook for a minute or so.
• Remove from heat and add sage; set aside to cool.
• Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
• Roll mixture into 12 meatballs.
• In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
• Put the browned meatballs into an ovenproof casserole dish.
• Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
• Stir in the chicken stock; pour liquid over meatballs.
• Place in the oven uncovered for 45 minutes.
• Remove meatballs carefully from casserole dish and keep warm.
• Skim any fat off of the juices left in the pan.
• Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
• Serve meatballs with the sauce drizzled over top.

PARTY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
• Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
• In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
• Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
• Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
• After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
• Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

PINEAPPLE MEATBALLS

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

BEEF AND APPLE MEATBALLS

Steps:

• Coarsely grate the apples and place half in a large bowl.
• Add the ground beef, breadcrumbs, sage, egg and plenty of seasoning. Use clean hands to mix the mixture together.
• Divide into about 32 pieces and roll into small balls.
• Heat the oil in a large non-stick frying pan, add the meatballs and fry over a high heat for six to eight minutes, stirring occasionally until golden brown on all sides.
• Add the remaining grated apples to the pan and stir well. Add the tomato sauce and season to taste.
• Cover and simmer for five to seven minutes or until the sauce is thickened. Serve with freshly cooked pasta.