Tangy Glazed Meatballs Food

PINEAPPLE-GLAZED COCKTAIL MEATBALLS

Steps:

• Mix first 2 ingredients in large nonstick skillet until blended.
• Stir in meatballs until evenly coated.
• Bring to boil on medium-high heat; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

SWEET AND SPICY KOREAN MEATBALLS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
• In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
• Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
• Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

TANGY CRANBERRY SAUCE AND MEATBALLS

Steps:

• In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
• Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
• Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

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.

KITTENCAL'S SPICY GLAZED MINI GARLIC COCKTAIL MEATBALLS

Steps:

• Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).
• Shape into about 1-inch balls.
• Place on a baking sheet.
• Bake 350 degrees for about 22-25 minutes or until cooked through or you may fry in a skillet.
• For the sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.
• Add in the cooked meatballs and simmer for about 45 minutes.
• transfer to a chafing dish or crockpot to keep warm.

MONGOLIAN MEATBALLS WITH SWEET AND SPICY GLAZE

Steps:

• In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and 1/8 cup green onions. Mix with hands until well combined.
• Shape into 1" meatballs. Set aside.
• Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
• Remove meatballs from the skillet and set aside.
• Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
• Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
• Return the meatballs to the skillet and toss to coat. Add the carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.
• Sprinkle with sesame seeds (if using).

MERLOT MEATBALL APPETIZERS

Steps:

• Preheat oven to 400°
• Line 2 baking sheets with parchment paper
• In a large bowl, combine all ingredients
• Roll the mixture into 1 inch balls (try using a melon baller to keep the sizes uniform), placing them on the prepared baking sheets.
• Bake 20 minutes, turning halfway through
• While meatballs are in the oven, whisk wine and balsamic vinegar together in a wide pan.
• Bring to a boil, and continue to boil, whisking occasionally, until reduced by half
• Remove from heat and allow to cool somewhat. The mixture should be slightly syrupy.
• Gently toss cooked meatballs in the glaze until thoroughly coated
• garnish with more parsley and serve with toothpicks

20 BEST MEATBALL APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball appetizer in 30 minutes or less!

SPICY APPLE-GLAZED MEATBALLS

Steps:

• For Spicy Meatballs, in a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture in 48 one-inch meatballs.
• In a 12-inch skillet heat oil over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a covered dish; cover to keep warm. Drain fat from skillet; wipe out skillet.
• For Apple Glaze, in a small bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper. In same skillet at meatballs were cooked, cook and stir mixture until thickened and bubbly (at full boil). Cook and stir 2 minutes more. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs to a serving dish. Top with green onions.