Grandmas Cocktail Meatballs Food

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GRANDMA'S CHRISTMAS MEATBALLS

Steps:

• Mix ground chuck, evaporated milk, onion soup mix, bread crumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet.
• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more.
• Transfer meatballs to a slow cooker.
• Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.

GRANDMA'S BARBECUED COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375º.
• Combine all ingredients except bbq sauce in a bowl, and form into smaller sized meatballs.
• Place meatballs on a cookie sheet and bake 15-20 minutes, or until cooked through.
• (time will depend on size of meatballs).
• When cooked through, remove meatballs from cookie sheet and drain off excess grease.
• Put meatballs and barbecue sauce in a crock pot, and stir to combine.
• Keep on the"keep warm" setting.

GRANDMA'S MEATBALLS

Steps:

• In a large bowl mix together the ground beef, bell pepper, rice, salt and pepper.
• Form 6 equally sized meat balls. They will seem large.
• Place in a 3-4qt pot.
• Cover completely with tomato juice.
• Bring to a boil, cover and reduce to simmer.
• Simmer for 1 hour.
• Serve with mashed potatoes and garlic bread sticks.
• Use the tomato juice as gravy. You may add more juice as this will reduce as it cooks.
• Enjoy!

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).

GRANDMA'S COCKTAIL MEATBALLS

Steps:

• Mix together beef, crackers, egg, and onion soup mix in a bowl; shape into about 50 1-inch balls.
• Heat oil in a non-stick skillet over medium-high heat. Brown meatballs in hot oil, about 2 minutes per side.
• Stir apple jelly and ketchup together in a large pot over medium-high heat; cook and stir until the jelly melts and the mixture is smooth. Stir the wine into the jelly mixture, add the meatballs, reduce heat to medium-low, and cook at a simmer until the meatballs are cooked through, about 25 minutes.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

GRANDMA RITA'S MEATBALLS

Steps:

• Soften bread in milk and squeeze dry to break bread into pieces.
• Add to hamburger the bread, onion and salt/pepper to taste. Add a dash or two of worcestershire to the meat mixture as well-but not alot.
• Shape into large balls- (a little larger than golfballs- some say little softballs) Melt butter in large skillet.
• Add the worcestershire sauce to melted butter.
• Brown the meatballs in butter- until well browned.
• Remove meatballs to separate plate.
• Add a bit of water to deglaze pan-- add soup and stir well.
• Add the meatballs and cover and simmer for 20 minutes.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.