Time 1h30m Yield about 7 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in 3 greased 13x9-in. baking dishes. , Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325° until meat is no longer pink, about 1 hour.
Time 25m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly. Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets. Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Time 3h10m Yield about 5 dozen. Number Of Ingredients 5 Steps:
Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover and cook on low for 3-4 hours or until meatballs are heated through.
Time 1h Yield 8 entree servings or 16 appetizer servings Number Of Ingredients 18 Steps:
For the meatballs: Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil, then place a wire rack over it. Grate the onion into a large bowl using a box grater. Add the ground beef and pork, tomato soup, panko, mustard powder, pepper, salt and minced garlic and knead together with your hands until thoroughly mixed. Use a tablespoon to help you make small meatballs, placing them close together but not touching on the prepared sheet pan. Bake until well browned, 15 to 20 minutes. For the sauce: Melt the butter a large saute pan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the flour until no raw bits are visible, then continue cooking for another minute. Whisk in the beef stock 1/2 cup at a time, allowing it to thicken between each addition, then whisk in the grape jelly until smooth. Cook until the sauce begins to bubble, then add the graham cracker crumbs, ketchup and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until it thickens slightly, 3 to 5 minutes. Add the meatballs to the saute pan and gently toss to coat. Cook for another 3 minutes, then transfer to a chafing dish. Sprinkle with chopped parsley and serve warm.
Time 3h5m Yield 8 Number Of Ingredients 5 Steps:
Place frozen meatballs into a slow cooker. Add cranberry sauce, chili sauce, lemon juice, and hot sauce. Stir to distribute sauce evenly over meatballs. Cook on High until meatballs are completely thawed and hot, about 3 hours.
Time 40m Yield 24 servings, 2 meatballs each Number Of Ingredients 6 Steps:
Heat oven to 425ºF. Mix meat, stuffing mix and water just until blended. Shape into 1-inch meatballs. Place in 13x9-inch baking dish sprayed with cooking spray. Bake 20 min. or until done (160ºF). Meanwhile, combine remaining ingredients. Pour barbecue sauce mixture over meatballs; stir to evenly coat meatballs. Bake 10 min. or until sauce is heated through.
Time 42m Yield 20 serving(s) Number Of Ingredients 3 Steps:
Drop meatballs and about 1/2 to 1 cup teriyaki sauce in a crock pot. Add red pepper flakes to taste (I like them hot so I add quite a bit!). Simmer for about 20 to 40 minutes (depending on the size of the meatballs, how hot your crockpot is). You can test one meatball by cutting into it; once it is cooked through, they are done! If you don’t have a crockpot, you can do this over the stove, too! Just make sure you keep it on low and keep checking to make sure the meatballs don’t burn on the bottom! Enjoy!
Time 25m Yield 64 meatballs, 30 serving(s) Number Of Ingredients 3 Steps:
Combine sauces, cook over medium heat. Stir until smooth. Add prepared meatballs, stir and simmer about 15 minutes or until meatballs are heated through. Tip: To spice it up even more, add 1 teaspoon of cumin and 1/4 teaspoon cayenne pepper to the sauce while cooking.
