HOLIDAY APPETIZER MEATBALLS
These beefy meatballs are a perennial favorite at our holiday parties. You won't believe how easy these holiday appetizers are to make. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink.
Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 245mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 6g protein.
CHRISTMAS MEATBALLS
Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good Christmas appetizers or Christmas dinner ideas. We love them so much, I prepare them year-round. -Joyce Bentley, Redlands, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs., In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
ABSOLUTE BEST HOLIDAY MEATBALLS, CROCK POT (OR NOT)
Our take on the traditional grape jelly meatballs. We have tried lots of this kind of recipe, and find we like this one best. It is a "must have" for any holiday party or football get together. If I don't serve this, there will be no place I can hide....
Provided by PalatablePastime
Categories Meat
Time 35m
Yield 4 pounds meatballs
Number Of Ingredients 6
Steps:
- Place ketchup, jelly, hot sauce, garlic powder and onion flakes in a small saucepan, and stir over medium heat until jelly melts and everything is well mixed.
- Place meatballs in a crock pot or large sauce pan and cover with sauce, stirring to mix everything up.
- Heat on low setting for 20 minutes on the stove or several hours in the crock pot, until meatballs are hot and sauce sticks to them well. Serve hot.
Nutrition Facts : Calories 823.6, Fat 0.8, SaturatedFat 0.1, Sodium 2614.3, Carbohydrate 215.5, Fiber 3.1, Sugar 167, Protein 4.6
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
HOLIDAY MEATBALLS
These meatballs are always popular. They can be made a day ahead and reheated. I use currant jelly but they are usually made with grape jelly.
Provided by Kitchen Quarterback
Categories Meat
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a crock pot, combine the chili sauce, jelly, and mustard; cover and cook on HIGH while preparing meatballs.
- In a large bowl, combine beef, egg, bread crumbs, salt and pepper; mix thoroughly; shape into 30 mini meatballs.
- Place the meatballs on a baking sheet lightly coated with nonstick cooking spray.
- Bake at 400 for 15-20 minutes; drain well.
- Add the meatballs to the sauce, stir to coat.
- Cover and cook on LOW for 5 to 7 hours.
- Serve warm.
Nutrition Facts : Calories 284.7, Fat 6.6, SaturatedFat 2.5, Cholesterol 63.3, Sodium 921.2, Carbohydrate 41.5, Fiber 3.6, Sugar 27.1, Protein 13.9
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
THE BEST MEATBALLS EVER!
This is an old Italian recipe. There is no frying involved. I guarantee you'll love these melt in your mouth meatballs!
Provided by Dawn Michelle
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato sauce in large pot on the stove on medium heat.
- Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
- In a large bowl combine bread and all other ingredients except water, mix well with hands until all are combined. Add water if needed.
- Transfer onto plastic wrap and flatten meat to about 1/4 inch (this is an easy method to make meatballs eaqual in size, but optional of course; score meat mixture into 2 inch squares, (like a checker board).
- Roll'em up and place them in sauce.
- Stew in sauce for 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 401.3, Fat 24.3, SaturatedFat 9.3, Cholesterol 138.1, Sodium 236.3, Carbohydrate 12.1, Fiber 1, Sugar 1.3, Protein 31.3
BEST EVER HOLIDAY MEATBALLS
Steps:
- Combine ground beef, onions, garlic, brown sugar, cinnamon, beaten eggs and bread crumbs in order given.
- Roll meat mixture into 56 one-inch balls. Fry in hot oil until done.
- Mix honey, water, molasses and grape jelly. Add to crock pot and then add meatballs. Cook on low until heated through. ENJOY !!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEST EVER ITALIAN MEATBALLS
This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
Provided by Irishcolleen
Categories Meatballs
Time 1h55m
Yield 16 Meatballs
Number Of Ingredients 16
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs.
- Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
- Continue simmering until sauce reaches desired consistency and meatballs are cooked through.
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