Sweet And Smoky 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 SOUR MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
• Serve over steamed rice, garnished with green onions.
• 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.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET-AND-SOUR MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.

ABSOLUTELY AWESOME SMOKY MEATBALLS

Steps:

• Mix ingredients for meatballs. Shape into small, 1 inch balls. Place on cookie sheet. Bake @325 for 15 to 18 minutes. Drain.
• Mix sauce ingredients together in a saucepan. Cook on medium low till sugar dissolves.
• Place meatballs in crockpot. Add sauce. Cook on low for 4 hours or until onion is tender.

SWEET AND SMOKY MEATBALLS

Steps:

• In large bowl, beat eggs.
• Add the next five ingredients.
• Add beef;mix well.
• Shape into balls.
• Place in single layers on ungreased baking pans.
• Bake at 400 for 10-15 minutes or until no longer pink, turning often.
• Drain.
• Place meatballs into an ungreased 1 qt baking dish.
• Combine the sauce ingredients and pour over meatballs.
• Cover and bake at 350 for about 15-30 minutes.
• Stir to cover meatballs evenly with sauce.

SWEET AND SMOKY KOREAN MEATBALLS

Steps:

• In a large bowl, gently fold together all of the meatball ingredients.
• Add a wire rack to a sheet tray or add a silicone baking liner or parchment paper if your smoker/grill grates can accommodate the meatballs directly
• Using a #20 cookie scoop (3 tablespoons), portion meatballs onto the tray. Refrigerate panned meatballs. They will firm up while you pre-heat the smoker.
• Preheat smoker to smoke for 15 minutes.
• Start the sauce. Add mangos to a high-powered blender and cover with boiling water.
• Smoke meatballs for 45 minutes.
• Finish the sauce. Add the remaining ingredients to the blender and process first on low, then high power until smooth. Reserve a ½ cup for glazing the meatballs and put the rest in a bowl or squeeze bottle for serving
• Remove meatballs from smoker after 45 minutes. Turn heat up to 375F. Brush reserved sauce over the meatballs.
• When pre-heated, cook the meatballs for another 20 minutes or until instant read thermometer shows 165F internal temperature
• Serve over rice, with roasted vegetables, or in a noodle dish. Drizzle generously with mango sauce. Or, put them all in a Thermos and hit the road with them on your next adventure.

SWEET AND SOUR MEATBALLS I

Steps:

• In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
• In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

YUMMY SWEET 'N' SOUR MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls., In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat., For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.