SWEET TANGY MEATBALLS
Sweet and Tangy Meatballs- a cinch to make and very popular at parties.
Provided by Cris
Number Of Ingredients 3
Steps:
- Pour contents into slow cooker
- Cook on low, stirring occasionally for 4 hours or until heated through.
TANGY AND SWEET MEATBALLS
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps. -Melody Mellinger, Myerstown, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish., In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. , Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 526 calories, Fat 21g fat (7g saturated fat), Cholesterol 155mg cholesterol, Sodium 1226mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 29g protein.
SWEET AND TANGY MEATBALLS
Sweet and tangy meatballs are a classic party appetizer that's perfect for your next big gathering, easy to prep in the oven or slow cooker.
Provided by Meghan Yager
Categories Meatballs
Time 3h15m
Number Of Ingredients 11
Steps:
- Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
- Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
- Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
- Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
- Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
- If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
- If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
- Serve immediately on a platter with toothpicks.
Nutrition Facts : ServingSize 2-3 meatballs, Calories 217 calories, Sugar 20.4 g, Sodium 489.5 mg, Fat 8.8 g, SaturatedFat 3 g, TransFat 0.4 g, Carbohydrate 24.3 g, Fiber 0.3 g, Protein 9.5 g, Cholesterol 49.4 mg
SWEET AND TANGY PARTY MEATBALLS
Makes 24
Number Of Ingredients 12
Steps:
- Spray a 4- to 6-quart slow cooker with cooking spray.
- In a large bowl, stir together beef, pork, egg, onion, bread crumbs, Worcestershire, mustard, and Creole seasoning. Shape mixture into 1½-inch balls.
- In a medium bowl, stir together barbecue sauce, preserves, garlic, and ginger. Spread ½ cup mixture in bottom of prepared slow cooker. Add meatballs to slow cooker; pour remaining sauce all over meatballs.
- Cover and cook on high until a meat thermometer inserted in center of meatballs registers 160°, about 4 hours.
SWEET AND SPICY MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 35m
Yield 30 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
- Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
- Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
- Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
- Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CROCK POT PARTY MEATBALLS WITH TANGY SAUCE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F.
- Line a large rimmed baking sheet (half-sheet pan) with foil. Place a cooling rack in the pan. Or use two jelly roll pans and smaller cooling racks. The cooling rack helps keep the meatballs out of the fat, but if you don't have one, arrange the meatballs right on the foil.
- In a large mixing bowl, combine the ground beef, sausage, bread crumbs, milk, beaten egg, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of garlic powder, the allspice, and 1/4 teaspoon of black pepper. Mix to blend the ingredients thoroughly.
- Gently form the mixture into meatballs about 1 1/2 inches in diameter. Place the meatballs on the rack(s).
- Bake the meatballs at 350 F for 25 to 30 minutes.
- Gather the ingredients.
- In a medium bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, minced onion, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the optional ground cayenne pepper. Stir to blend.
- Transfer the cooked meatballs to the crock pot. Add the sauce mixture.
- Cover and cook on LOW for 3 to 4 hours.
- Serve from the slow cooker with toothpicks and napkins for guests.
Nutrition Facts : Calories 316 kcal, Carbohydrate 28 g, Cholesterol 78 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 743 mg, Sugar 20 g, Fat 13 g, ServingSize 48 meatballs (12 servings), UnsaturatedFat 0 g
SPICY PARTY MEATBALLS
From Southern living 2000 Annual. This makes an easy appy for home entertaining. Carries well in an oven-proof bowl, to re-heat in microwave.
Provided by NurseJaney
Categories Meat
Time 55m
Yield 4 dozen, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.
- Stir in meatballs. Reduce heat and simmer, stirring occasionally, 35-40 minutes, or until thoroughly heated.
Nutrition Facts : Calories 79.6, Sodium 9, Carbohydrate 20.9, Fiber 0.3, Sugar 15.2, Protein 0.1
TANGY SWEET AND SOUR MEATBALLS
Make and share this Tangy Sweet and Sour Meatballs recipe from Food.com.
Provided by lady3
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients.
- Shape into small balls.
- Put gingerale and ketchup into large pot and bring to a boil.
- Add meatballs ,cover and simmer for 2 hours.
Nutrition Facts : Calories 542.3, Fat 27.5, SaturatedFat 10.5, Cholesterol 168.5, Sodium 1774.3, Carbohydrate 38.8, Fiber 0.6, Sugar 31.6, Protein 35.8
SWEET & SPICY PARTY MEATBALLS
Make and share this Sweet & Spicy Party Meatballs recipe from Food.com.
Provided by Kams7018
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
- Heat the oil in a large skillet and brown the meatballs. Or simply bake them in the oven on a cookie sheet until browned. Remove the meatballs, set aside and pour off the fat from the skillet. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly. To kick it up replace with Kam's Hot Chili Sauce to taste. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes. To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling.
- Cook's Notes: Use Welch's grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.
- Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.
- Cocktail Sausages: Substitute a pound of cocktail sausages for the meatballs, eliminate all other ingredients except for the chili sauce and grape jelly.
TANGY MEATBALLS
A friend gave me this recipe many years ago. It came from some cooking contest and was printed in a newspaper. The sauce is sweet and tangy and works well with plain rice. The meatballs have a lot of extra ingredients that really aren't necessary so one could use their own meatball recipe for this dish. The foil in the pan is just for easy clean up. A nice salad and some good bread would make this a quick and easy meal. The cook time is figuring that you are simmering the sauce while the meat balls are baking.
Provided by DDW7976
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix meatball ingredients together and shape into 2" balls.
- Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
- Combine all sauce ingredients and simmer on low heat.
- Add meatballs and simmer until sauce thickens.
- Serve over rice.
Nutrition Facts : Calories 525.6, Fat 20.5, SaturatedFat 9, Cholesterol 149.7, Sodium 2012.6, Carbohydrate 54.2, Fiber 2.3, Sugar 39.4, Protein 33.4
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