Drunken Meatballs Food

DRUNKEN MEATBALLS

Steps:

• Preheat oven to 400°F
• Line a baking sheet with parchment paper
• In a bowl, moisten bread with stock or milk
• In a mixing bowl, mix beef with the wine and season with salt and pepper
• Squeeze excess liquid from bread and tear it into small breadcrumbs as you add them to the bowl with the meat
• Add nutmeg, garlic, herbs, egg, cheese and a fat drizzle of EVOO
• Mix to combine with your hands
• Using a scoop, roll 20-24 balls and place them on the parchment-lined baking sheet
• Roast 18-20 minutes

DRUNKEN MEATBALLS RECIPE - (4.4/5)

Steps:

• 1. In crock pot, mix Chili Sauce, brown sugar, & beer. Stir in frozen meatballs. Cook on high for approx. 2-3 hours until done. Keep crock pot on warm after cooking to serve hot.

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.

RED WINE SPAGHETTI WITH MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
• For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
• Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
• Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
• Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
• For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
• Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.

DRUNKEN MEATBALLS

Steps:

• 1. In crock pot, mix ketchup, brown sugar, & Jack Daniels. Stir in frozen meatballs. Cook on high for approx. 2-3 hours until done. Keep crock pot on warm after cooking to serve hot. * I usually have to double or triple this recipe when taking them somewhere! Enjoy!!!!! *

DRUNKEN CHIPOTLE MEATBALLS

Steps:

• Iin a large bowl add the ground beef, 3 or more chopped chipotle (add.
• also some of its adobo sauce), oregano, garlic, adobo powder,egg, wheat flour and the whiskey; mix well.
• Make medium size balls by using a ice scream scoop and then rolling with both your palms. While doing this put the oil in a deep frying pan and heat the oil before adding the meat ball. Add as many meat balls as fit in pan. Leave each side for about 5 to 7 minutes or medium brown.
• While the meat ball is cooking start preparing the sauce in a deep pot add the tomato paste, some adobo powder, some adobo sauce from the chipotles, garlic paste, some oregano, a lil bit of whiskey, chopped onions, and thyme.
• Once all the meatballs are done, put them on the side.
• Turn on the heat. Once the sauce starts sizzling stir and then add a cup of water. Add the meatballs and let it boil until the sauce is thick to your preference.
• Serve with white rice or white pasta.

DRUNKEN MEATBALLS (WITH CROCK POT INSTRUCTIONS)

Steps:

• Combine the first three ingredients and simmer for 5 minutes, until blended.
• Add meatballs and simmer, covered for about 45 minutes.
• CROCK POT: For the crock pot, prepare sauce as above. Put meatballs (they can be frozen meatballs) into crock pot, pour sauce over and cook on low for 8 to 12 hours.

EASY BEER AND KETCHUP MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
• Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 minutes.
• Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

MARIA'S GREEK DRUNKEN MEATBALLS

Steps:

• 1. In a large bowl add the ground meat and pour the vinegar and ouzo. The vinegar and ouzo break down the meat fibers and soften the meatballs.
• 2. Make a hole in the center of the mixture. Grate the onion directly into the mixture as it needs all the fluids. Add the breadcrumbs, egg, herbs, salt & pepper
• 3. Knead the ground meat mixture very well, until there are no lumps..Cover and leave in the fridge for at least30 minutes to an hour. The more you leave it, the more delicious the meatballs will taste. Take 2 Tbsp of the mixture and roll into meatballs. Repeat the process with the rest of the mixture.
• 4. At this point, you decide to either fry or freeze and then bake or grill.
• 5. If frying roll the shaped meatballs in flour, make sure to toss off the extra flour and then pan fry or dep fry in batches until well browned. Drain on kitchen paper towel. Serve hot with half a lemon wedge on the side.
• 6. I usually freeze my meatballs. That way I always have these tasty treats ready to be enjoyed. If you want to freeze place meatballs on a cookie sheet, making sure they don'tstick together cause once frozen it will be hard to separate them.t and freeze. Once frozen take out and separate & place in poly bags & store in freezer.
• 7. When needed take out of the freezer and bake or grill without thawing or dredging in flour., about 15 minutes. These meatballs can be eaten as a main dish, cooded in tomato sauce with any pasta you like or mashed potatoes.
• 8. A quick, easy and tasty treat to enjoy with family and friends. Serve with a couple of lemon slices on the side with other mezedes (appetizers) accompanied with Tzatziki dip and Greek Village salad. KALI OREXI: ENJOY!!!