MEATBALLS IN PLUM SAUCE
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CHICKEN MEATBALLS WITH MUSTARD-MAYO SAUCE
Chicken is the most popular meat in the United States. Why not chicken as a meatball? These won't be dried since they're fried. The recipe calls for an easy mayo-mustard sauce. But these would be delicious in a marinara, barbecue or teriyaki sauce as well.
Provided by winosity.app
Categories Meatballs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
- In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
- Mix well until fully incorporated.
- Using an ice cream scooper, scoop out the mixture and form it into a ball.
- Heat the oil in a heavy-bottomed pan.
- Standard breading procedure. Flour - Egg Wash - Flour.
- Deep fry the meatballs until golden brown and put it in a bowl lined with paper towels to drain excess oil.
- Plate and top with the sauce.
Nutrition Facts : Calories 1350.3, Fat 117.6, SaturatedFat 16.5, Cholesterol 127, Sodium 412.6, Carbohydrate 53.5, Fiber 2.6, Sugar 0.5, Protein 22.8
CHICKEN MEATBALLS
This dinner recipe for delicious chicken meatballs can be found in Nate Appleman's "A16 Food + Wine" and is part of his recipe for Minestra Maritata.
Provided by Martha Stewart
Categories Ground Chicken Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with olive oil. Place a meat grinder and a large bowl in the freezer to chill.
- In a spice grinder or using a mortar and pestle, grind together fennel seeds and peppercorns. Transfer to a medium bowl and stir in salt; set spice mixture aside.
- If grinding your own meat, pass chicken through a grinder fitted with a coarse plate directly into chilled bowl; if your meat is already ground, place chicken in chilled bowl. Place, fatback, bread, parsley, and garlic in bowl with spice mixture; pass through grinder into bowl with chicken. Add wine and eggs; using your hands, gently mix until well incorporated.
- Heat a small skillet over medium heat. Flatten a pinch of chicken mixture into a small disk and cook in skillet, for tasting. Season chicken mixture with salt, if desired.
- Form chicken mixture into 1-inch balls and place on prepared baking sheets. Transfer baking sheets to oven and roast, turning baking sheets halfway through, until meatballs are lightly browned and cooked through, 18 to 20 minutes.
- Drizzle meatballs with olive oil and serve immediately.
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