Brandied Meatballs Recipes

Steps:

• 1. Brown the meatballs with the onion.
• 2. Place in the Crock Pot with the rest of your ingredients.
• 3. Stir to mix.
• 4. Cover and cook on low until hot and coated well (about 2 hours).
• 5. You can leave in Crock Pot on warm until ready to serve.

Steps:

• In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
• In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
• Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you're using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
• To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
• Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Steps:

• Mix together the lean ground beef, onion soup mix, egg and cracker crumbs.
• Shape into meatballs and brown in a skillet with a little olive oil.
• Place meatballs into slow cooker.
• Mix together the last 5 ingredients and pour over meatballs.
• Cook on Low for 5 to 6 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
• In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
• Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

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.

Steps:

• Brandied Peach Sauce: Combine ingredients in a bowl, blending well. Makes about 3 cups. Meatballs: Blend first 10 ingredients in a bowl. Shape mixture into 1- to 1 1/2-inch balls. In a large heavy skillet, brown meatballs in hot oil. Remove with slotted spoon, set aside; keep warm. Reduce heat, blend Brandied Peach Sauce into meat drippings, and simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 minutes to 1 hour. If necessary, add cornstarch mixture to sauce, stirring constantly, and cook on low heat until thickened. Transfer to a chafing dish for buffet service. Garnish with canned sliced peaches. Fun Fact: Although the first feast of thanksgiving took place at Plymouth Rock in 1622, a collective prayer of thanksgiving was held in the Virginia Colony on December 4, 1619, near the current site of Berkeley Plantation, marking the first Thanksgiving in North America. Thanksgiving Day is now an annual one-day holiday to give thanks, traditionally to God, for the things one has at the end of the harvest season. In 1939, President Roosevelt set the date for Thanksgiving to the fourth Thursday of November (approved by Congress in 1941).