Time 1h35m Yield 6 servings Number Of Ingredients 20 Steps:
In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes. Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad. 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.
Time 35m Yield about 3 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, brown meatballs in oil on all sides. , Remove meatballs and drain. In the same skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Return meatballs to pan; heat through.
Time 4h2m Yield 7 Number Of Ingredients 3 Steps:
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.
Time 1h10m Yield 6-1/2 dozen. Number Of Ingredients 18 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain. , In the same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer, uncovered, for 30 minutes or until sauce is absorbed.
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
Time 50m Yield 4 dozen, 10-12 serving(s) Number Of Ingredients 14 Steps:
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1" balls. Place in a greased 13" X 9" X 2" baking dish. Bake, uncovered, at 350 for 18 - 20 minutes or until meat is no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10 - 12 minutes longer.
Yield 40 meatballs Number Of Ingredients 21 Steps:
Preheat oven to 425°F (220°C). In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray. Bake meatballs for 15 minutes, until golden brown. Set aside. Add oil to a pan on medium-high heat, and cook onions and garlic until they are deeply caramelized. Add in the cider vinegar, ketchup, tomato paste, mustard, Worcestershire, honey, brown sugar, stir, and bring to a simmer. About 5 minutes. Add salt and pepper to taste (optional). Add the cooked meatballs and coat them with the sauce. Sprinkle with the fried onions, poke with toothpicks, and serve! Enjoy!
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet. Bake until golden and cooked through, about 15 minutes. Serve warm.
Time 30m Yield 6 servings Number Of Ingredients 21 Steps:
Make the meatballs. Preheat the oven to 400 degrees F. Line a baking sheet with foil, then grease the foil with cooking spray. In a large bowl, combine the bread and milk and let sit until the bread has absorbed the milk, about 5 minutes. Mash it all together with a fork. Add the ground beef, ground pork, egg, scallions, garlic powder, salt, and pepper. Using your hands, mix together just until combined. Scoop out 2-tablespoon portions of the mixture and roll into balls. Arrange the meatballs in a single layer on the baking sheet. Bake the meatballs for about 15 minutes, until golden brown and cooked through. (Larger meatballs will require longer cooking times.) While the meatballs are baking, make the barbecue sauce. Make the barbecue sauce. In a medium saucepan, whisk together the orange soda, ketchup, brown sugar, vinegar, Worcestershire, garlic powder, smoked paprika, salt, and pepper. Bring to a boil over medium heat. In a small bowl, whisk together the cornstarch and water. When the soda mixture comes to a boil, whisk in the cornstarch slurry. Boil the sauce, stirring occasionally, until it thickens to the consistency of syrup, 3 to 5 minutes. Remove from the heat and set the sauce aside to cool for 10 minutes. Remove the meatballs from the oven, then transfer to a large bowl. Pour in the barbecue sauce, toss to combine, and serve.
Time 35m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375º. Combine all ingredients except bbq sauce in a bowl, and form into smaller sized meatballs. Place meatballs on a cookie sheet and bake 15-20 minutes, or until cooked through. (time will depend on size of meatballs). When cooked through, remove meatballs from cookie sheet and drain off excess grease. Put meatballs and barbecue sauce in a crock pot, and stir to combine. Keep on the"keep warm" setting.
