Time 40m Yield About 25 mini meatballs Number Of Ingredients 20 Steps:
Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using moistened hands (it’s sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done. Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes. Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm. Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.
Time 36m Yield 25 Number Of Ingredients 6 Steps:
Heat oven to 400 degrees F. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray. Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.
Time 33m Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions). Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.
Time 1h45m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees 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.
Time 35m Yield 50 servings, 1 meatball each Number Of Ingredients 6 Steps:
Heat oven to 400ºF. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray. Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.
Time 55m Yield about 5 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the milk, soup mix and 2 teaspoons Worcestershire sauce. Crumble beef over mixture and mix lightly but thoroughly. , With wet hands, shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain on paper towels. , Meanwhile, combine the ketchup, brown sugar and remaining Worcestershire sauce in a Dutch oven. Bring to a boil over medium heat. Cook and stir until thickened. Reduce heat; add meatballs. Simmer until heated through, about 15 minutes.
Time 1h Yield 8 dozen. Number Of Ingredients 17 Steps:
In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes.
Time 2h10m Yield 12 serving(s) Number Of Ingredients 3 Steps:
Step 1 Heat the jelly sauce in a sauce pan until it is liquid. Step 2 Add this to a crockpot and mix with the chili sauce. Add the meatballs and heat in the crock pot.
More about “party cocktail meatballs recipes”
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.
