Dremas Sweet And Spicy Cocktail Meatballs Food

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In the saucepan over medium heat, add Maple Syrup (1 cup), Worcestershire Sauce (1 tablespoon), Heinz Chili Sauce (1/2 cup), Chili Powder (1/2 teaspoon), Onion Powder (2 teaspoon), Ground Ginger (1/2 teaspoon), and Fresh Thyme (4 sprig). Cook for about 8 minutes until it thickens.
• Once the sauce has thickened, add the Frozen Meatball (16 ounce) and toss the meatballs in the sauce for 2 minutes until well coated.
• Serve hot with toothpicks. Optionally, garnish with Fresh Thyme Leaves (to taste) and extra sauce.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 400° F. Line a large baking sheet with parchment paper or foil.
• In a large bowl mix together the egg, milk, garlic powder, salt, pepper, and panko breadcrumbs. Add in the hot sausage and ground chicken.
• Use your hands to mix the meats together with the egg mixture until everything is fully combined. Add in the shredded Cheddar cheese and mix it in thoroughly.
• Shape the mixture into 1-inch meatballs and arrange them touching on the prepared baking sheet. Bake the meatballs for about 12 minutes until they are just cooked through.
• Remove them from the oven. Once all the meatballs are baked prepare the sauce.
• In a large pot heat up the maple syrup and the hot pepper jelly over medium heat.
• Once the jelly is melted and combined with the syrup, add in the cooked meatballs. Stir to coat the meatballs with the sauce.
• Bring the sauce to a simmer and cook the meatballs in the sauce for about 10 minutes, stirring often.
• The meatballs are ready to serve! They can be kept warm in a crock pot set to low to serve at a party or brunch, or you can poke toothpicks into the tops and set them out on a serving tray.

SWEET & SPICY COCKTAIL MEATBALLS

Steps:

• Mix together all sauce ingredients in pot.
• Bring to a slight boil. Stirring occasionally.
• Simmer until sauce starts to thicken.
• Strain sauce.
• Preheat 375.
• Mix all meat ingredients except milk together.
• Add milk little by little to a nice hold together consistency.
• Make small meatballs & place on oven tray.
• Bake 30-40 minutes.
• Put in crock pot with sauce on low and cook 2 hours.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place a rack in the pan.
• Combine ground beef, Italian sausage, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese and cream. Do not over-handle or meatballs will become tough.
• Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through.
• While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined.
• Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crock-pot to keep warm.

INSTANT POT SWEET & SPICY COCKTAIL MEATBALLS

Steps:

• In the inner pot of a 6-quart or larger instant pot, whisk together the chili sauce, apricot preserves, barbecue sauce, water, red pepper flakes, granulated onion and garlic until smooth. Stir in the frozen meatballs and then lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 6 minutes, and then release the pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
• Give the meatballs a stir and transfer to a large serving bowl. Garnish with chives or scallions before serving.