COCKTAIL MEATBALLS
These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party.
Provided by Lara
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
- Bake in preheated oven for 20 to 25 minutes, turning once.
- In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 10.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 84.9 mg, Sugar 10.3 g
CRANBERRY APPETIZER MEATBALLS
For a memorable meatball party snack with a tangy non-traditional sauce, I suggest this recipe. The meatballs are mouthwatering.-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 7 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls., Place meatballs on a rack in a shallow baking pan. Bake until no longer pink, about 15 minutes. Transfer to a 3-qt. slow cooker or chafing dish., Meanwhile, in a large saucepan, combine all sauce ingredients; simmer 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.
Nutrition Facts : Calories 39 calories, Fat 1g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 124mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY SAUCE MEATBALLS
Provided by Southern Living Test Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- Whisk together cranberry sauce, pepper jelly, lemon juice, and garlic salt in a Dutch oven or large pot over medium, whisking until mixture melts and is well blended, about 4 minutes. Add meatballs, stirring to coat in sauce. Cover and continuing cooking over medium until meatballs are thawed and sauce is beginning to bubble, 6 to 8 minutes.
- Uncover and increase heat to medium-high. Cook, stirring often, until meatballs are heated through and sauce is thickened giving the meatballs a glazed coating, about 6 minutes. Spoon meatballs on a platter; spoon additional sauce from pot over meatballs, and sprinkle evenly with jalapeño and parsley. Serve hot.
CAPE COD COCKTAIL MEATBALLS
These cocktail meatballs are perfect for a Christmas, New Year's Eve, or any party that you want to impress. They are the first appetizer to go, and everyone wants the recipe. The recipe originated in Cape Cod (cranberry country). Bon appetit!
Provided by Robin Myshrall Ulery
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h20m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
- Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
- Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
- Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 19.2 g, Cholesterol 46.1 mg, Fat 6.2 g, Fiber 0.6 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 370.8 mg, Sugar 14.7 g
CRANBERRY MEATBALLS
Whip up these delicious classic Cranberry Meatballs for the upcoming holidays. Completely homemade, super simple and bursting with savory-sweet flavor!
Provided by Joanna Cismaru
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine all the meatball ingredients together and mix well.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 32 meatballs. Watch the video to see how to use a small ice cream scoop to make the meatballs.
- Transfer the meatballs to the prepared baking sheet and bake for 20 to 25 minutes or until a thermometer reads 160 F degrees.
- While the meatballs are baking, prepare the sauce. In a large skillet add all the sauce ingredients, stir and cook over medium heat until it comes to a boil. Turn down the heat and stir in the meatballs. Cook until heated through.
- Garnish with parsley if preferred and serve warm.
Nutrition Facts : Calories 470 kcal, Carbohydrate 53 g, Protein 18 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 107 mg, Sodium 736 mg, Fiber 1 g, Sugar 41 g, ServingSize 4 meatballs
TANGY CRANBERRY SAUCE AND MEATBALLS
Turn leftover cranberry sauce into a glaze on these Tangy Cocktail Meatballs that make for the easiest holiday appetizer.
Categories appetizers
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
- Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
- Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.
Nutrition Facts : Calories 360 calories
CRANBERRY MEATBALLS
Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! -Tammy Neubauer, Ida Grove, Iowa
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix first 8 ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels. , In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 142mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
CRANBERRY COCKTAIL MEATBALLS
Steps:
- In a large bowl, combine ground beef, cornflakes crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.
- Mix well and form into small balls, from 1/2" to 3/4" in diameter.
- Place in a casserole or baking pan.
- Heat oven to 300 degrees F.
- Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth.
- Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the mea tballs.
- Transfer to crock pot and keep on low for serving.
SLOW COOKER CRANBERRY MEATBALLS
It's not a party without the meatballs, and we've got the perfect sweet, tangy and spicy meatball recipe.
Provided by Food Network
Time 2h30m
Number Of Ingredients 6
Steps:
- Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours.
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- Preheat the oven to 325º F. Line a baking sheet with parchment paper or foil, arrange a wire rack onto the lined baking sheet, spray the wire rack well with nonstick cooking spray and set aside.
- Mix together ground beef, onion, egg, milk, salt, pepper, bread crumb, and Worcestershire sauce in a medium mixing bowl until well combined. Scoop the mixture into about tablespoon sized balls and roll firmly between palms of hand to form meatballs. Place onto the wire rack lined baking sheet.
- Once all of the meatballs are formed, bake until the meatballs are cooked through, about 20 minutes.
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- In a large bowl, combine the ground beef, milk, plain bread crumbs, eggs, onion powder, garlic powder, dried parsley, salt and pepper. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round.
- In the crockpot, stir together cranberry sauce, ketchup, dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
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- In a mixing bowl, add bouillon and water and stir to combine and dissolve. Then pour over the TVP in a larger bowl. Let it soak until the TVP pieces have expanded, but are still a bit firm to touch. It will only take a few minutes. Strain over the first mixing bowl to reserve the stock, which you’ll use for the sweet and sour sauce, and gently press the TVP to ensure the TVP pieces aren’t soaked in liquid.
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- In a large bowl, mix together ground beef, onion, breadcrumbs, garlic, egg, parmesan cheese, tomato paste, salt, pepper and parsley until well combined. Shape mixture into 1-inch balls (you’ll make roughly 30 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
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- In a large bowl, mix together the ground beef, egg, breadcrumbs, and a pinch of salt and pepper. Roll into small meatballs, about 30, and place on a rimmed baking sheet. Bake for 20-25 minutes until cooked through.
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- Preheat oven to 325 degrees. In a large bowl, combine the ground beef, cornflake crumbs, parsley, eggs, ketchup, onions, soy sauce, garlic powder, and pepper. Mix well and form into small balls, about 3/4-inch diameter.
- Add the olive oil to an oven-proof skillet over medium-high heat. Working in batches, brown the meatballs on all sides and set aside. Drain the excess grease.
- In the same pan, combine the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add cranberries. Cook the sauce over medium heat, stirring occasionally, until well incorporated. Add the meatballs back into the pan with the sauce.
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