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
BBQ TURKEY MEATBALLS
This gluten free BBQ Turkey Meatballs recipe is easy and healthy. It's baked in the oven and tossed in the slow cooker with barbecue sauce!
Provided by Christine Rooney
Categories Appetizer
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Combine 2.5 - 3 lbs. of ground turkey in a large mixing bowl with 2 eggs, ¾ cup gluten free Panko breadcrumbs, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. smoked paprika, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper.
- Mix all of these ingredients together with a large spoon or your hands. (Be careful not to over-mix or they may become tough). Make sure all of the spices are incorporated into the meat before forming it into balls.
- Scoop the meat mixture into balls using a medium-size ice cream scoop or large spoon (this will ensure that they are all equal in size). Use your hands to form the meat into balls and place them on a baking sheet.
- Place the baking sheets in the oven and bake for 20-22 minutes. Remove the baking sheets when finished. Repeat with the remainder of the meat mixture until all of the meatballs are cooked. (The meatballs are fully cooked when the internal temperature has reached 165 degrees and can be tested with a meat thermometer).
- Place the cooked meatballs in a slow cooker.
Nutrition Facts : ServingSize 30 grams, Calories 79 kcal, Carbohydrate 8 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 172 mg, Fiber 1 g, Sugar 3 g
TURKEY MEATBALLS
Another yummy recipe! These I make a double batch and bring the second batch to a friend in need (a new mom, someone who is ill) - everyone loves them and asks for the recipe.
Provided by MA HIKER
Categories Poultry
Time 50m
Yield 4 meatballs, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey and carrot. Mix well.
- Shape into 8 or 16 meatballs (according to your size preference).
- Brown meatballs in a large skillet with cooking oil.
- Drain off fat.
- Add broth.
- Cover and simmer 20 minutes.
- Reserving broth in skillet, transfer meatballs to a serving dish; cover and keep warm.
- In a small mixing bowl, combine cornstarch, yogurt, lemon juice and dill weed.
- Add to broth in skillet.
- Cook and stir until mixture is thickened and bubbly.
- Cook and stir 2 minutes more.
- Serve sauce over meatballs with rice.
- If not serving right away, keep pour sauce over meatballs, cover with foil and keep in a warm (300 degree) oven.
Nutrition Facts : Calories 287.7, Fat 15.9, SaturatedFat 4.2, Cholesterol 146.5, Sodium 551.9, Carbohydrate 10.3, Fiber 1.6, Sugar 3.3, Protein 25.5
BBQ TURKEY MEATBALLS
What's a party without meatballs? We have these at all our big gatherings, but they're also terrific as an easy weeknight meal. This recipe can also be made with ground beef or even store-bought meatballs. -Lisa Harms, Moline, Michigan
Provided by Taste of Home
Categories Appetizers
Time 3h45m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Combine egg, bread crumbs, onion and pepper. Add turkey; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until lightly browned, 15-20 minutes. , Transfer meatballs to a 3-qt. slow cooker. Mix sauce ingredients; pour over top. Cook, covered, on low 3-4 hours or until meatballs are cooked through., Freeze Option: Freeze cooled meatballs in sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 44 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 188mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
TANGY ASIAN MEATBALLS
This is a recipe f rom the magazine "All You". It is meant to be cooked in a slow-cooker, but may be pan fried also if you do not own a slow cooker. I changed it slightly when I tried it, and substituted ground turkey for the pork. Here is the original recipe as published.
Provided by Navy Wife Chef
Categories Pork
Time 3h15m
Yield 10-12 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
- Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
- Cover and cook on low until meatballs are cooked through, 3 to 5 hours.
TANGY PORK MEATBALLS
Yuletide buffet "grazers" stampede for these meatballs! The mouthwatering morsels go so fast, I often make several batches at once. Barbecue sauce adds a nice bite to the mildly seasoned ground pork.-Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 7-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a large saucepan, combine sauce ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5-qt. slow cooker or chafing dish.
Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
BAKED CHICKEN MEATBALLS WITH TANGY BBQ SAUCE
Time 30m
Yield 12 to 13 meatballs
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or Silpat mat.
- Combine ground chicken, breadcrumbs and egg in a medium bowl. Set aside.
- Combine red onion, carrot, red pepper, parsley and garlic in container of food processor fitted with a metal blade. Cover and pulse until finely chopped. Add to ground chicken along with salt and pepper. Lightly mix together with your hands. Do not over-mix as this will produce tough meatballs.
- Use your hands to roll out 12-14 golf ball sized meatballs and spread them out on the prepared baking sheet. Bake for 15 minutes, or until meatballs are cooked through.
- For the Tangy BBQ Sauce: Combine all ingredients in a large skillet, stirring to combine. Heat over medium-high heat until hot and bubbly.
- When meatballs are baked, remove from baking sheet and add to the BBQ sauce, rolling each ball to coat evenly. Serve immediately or store in an airtight container for up to a week. Also can freeze for up to 2 to 3 months.
SWEET & TANGY TURKEY MEATBALL KABOBS
Sure, you could use those turkey meatballs in a casserole or pasta dish. Or you could brush them with a sweet-tangy sauce and serve them up as kabobs!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Thread meatballs and peppers alternately onto 8 skewers.
- Microwave jelly in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
- Grill 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jelly mixture for the last 2 min.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
SPICY MANGO BBQ TURKEY MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings (about 45 meatballs)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
- Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
- Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.
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- Heat a non-stick skillet over medium hight heat. Spray with cooking spray and add meatballs. Cook, turning often, for 6-7 minutes or until browned on all sides. Remove meatballs from skillet and drain on paper towels.
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