Ultimate Tailgate Meatballs Food

MINI MEATBALL SLIDERS FOR A PARTY

Steps:

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.
• Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms.
• Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil.
• Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese.
• Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture.
• Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.

TAILGATE MEATBALLS

Steps:

• Preheat oven to 350*F. (175*C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
• My Update Note: I have been making these meatballs for 30 years or more. I however use cornflakes crumbs instead of bread crumbs. I also put 1/3 cup parsley; I use 1/4 cup ketchup instead of water and 1 teaspoons soy sauce. Just a thought from an old chef.
• Sometime I used frozen meatballs. Most jellied cranberry sauce come in 16 oz cans so if you decide to use the whole can you'll need to double all the other ingredients. Typical chili sauce comes in 12oz. bottle so you'll need two bottles if you use the full can of cranberry. Hope this helps your shopping.
• I have made these numerous times and am ashamed to admit I'm just now reviewing them. Wonderful addition to the regular grape jelly recipes out there with great meatballs -- Based on experience and personal preference with these cocktail meatballs I offer the following suggestions: 1.) Add one packet of Lipton onion soup mix to the meatball mixture if you do not have time to mince or grate the onion. 2.) Bake meatballs over a drip pan to reduce the fat before adding to the sauce. 3.) If using frozen meatballs ENSURE you DO NOT use Italian meatballs as this upsets the balance of the meatballs and sauce (yuck)! 3.) Make the sauce the day before to let the flavors marry - I can't stress what a difference this makes! This recipe gets better the next day. 4.) The Heinz sauce in the round bottle seems to be the best chili sauce for this mixture. Reviewers: I seriously dislike people that rate a recipe based on the changes they have made to the original. I want to state that I rated this recipe on the recipe Lara submitted. The changes I suggested were based on my family's personal preference.

MEATBALL SLIDERS

Steps:

• Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
• Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
• Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.
• *Sold in the Asian foods section of some supermarkets and at Asian markets.

TAILGATE 500 MEATBALLS

Steps:

• To prepare sauce juice the oranges (about 1 cup).
• Prepare the 1/2 teaspoon orange zest to divide 1/4 teaspoon each between sauce and meatballs.
• Mix all sauce ingredients in a microwavable bowl.
• Heat to boiling.
• Let stand 10 minutes.
• Taste. Add additional hot sauce or brown sugar if desired.
• Pour a small amount of sauce into the bottom of a 6 quart crockpot, just enough to cover the whole surface.
• For meatballs mix the grated ginger and 1/4 teaspoon of the orange zest into the liquids to disperse them so that no one gets an unpleasantly concentrated suprise.
• Mix all the ingredients together very well.
• Form small meatballs and pack them firmly.
• Brown the meatballs in skillet or oven.
• Pile meatballs into the crockpot.
• Cover with the rest of the sauce.
• Cook on low for about 4 hours.
• Stir every hour to make sure that all meatballs absorb the sauce equally.
• Note:Prep time does not include time to brown meatballs because that will depend on the method chosen.