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.

COCKTAIL MEATBALLS

Steps:

• Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
• Melt shortening in large skillet and brown meatballs.
• Remove meatballs from skillet and pour off fat.
• Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
• Add meatballs and stir until thoroughly coated.
• Simmer, uncovered, 30 minutes.
• Serve in chafing dish.

SPICY COCKTAIL MEATBALLS

Steps:

• To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
• To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
• Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

SPICY SLOW COOKER MEATBALLS

Steps:

• To make your spicy slow cooker meatballs, add the frozen meatballs to your crockpot. Next, pour the ketchup, honey, soy sauce, garlic powder, brown sugar and sriracha on top of the meatballs.
• Gently stir then cover the crockpot and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours until your meatballs are tender and your sauce is hot.

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

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.

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 AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl place bread and cream. Mix and press down so bread absorbs liquid.
• In a large bowl place egg, onion, garlic, salt, pepper, ginger, sugar, vinegar and ketchup. Mix to combine.
• Go back to small bowl with bread and beat with a fork or small whip so mixture is mushy with no pieces.
• Add to large bowl along with pork and mix thoroughly to combine.
• Add beef and gently fold into mixture until just incorporated.
• Using a small scoop, scoop out 36 meatballs.
• Line a sheet tray with parchment paper.
• Fill a small bowl with water and start wetting your hands and rolling each meatball and place on prepared pan. Keep wetting your hands as you roll.
• Bake for 15 minutes and remove from oven.
• While meatballs are cooking make the sauce. Place ginger, garlic, peppers, dried fruit, vinegar, water, ketchup, sugar and salt in a blender and puree. Place this mixture in a medium to large sauce pan and heat.
• Mix water with corn starch and add to pan and stir to form a thick sauce.
• Place meatballs in sauce and simmer for 15 minutes.
• To serve, remove meatballs from the sauce and serve on a platter.

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.

COCKTAIL MEATBALLS

Steps:

• For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.
• For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in two layers.
• Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.

SPICY COCKTAIL MEATBALLS AND WIENERS

Steps:

• Thaw meatballs in microwave as directed on pkg.
• In saucepan, melt cranberry sauce, chili sauce, vinegar, and dry mustard.
• Put meatballs and wieners in crock-pot and pour sauce over. Simmer in crock for about 2 hours on Low.

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.