Creamy Garlic Meatballs Recipes

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 10 to 12 minutes, stirring frequently, until golden brown.
• Sprinkle flour and pepper over onion mixture. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in meatballs.
• Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot. To serve, place in 1 1/2- to 2-quart slow cooker on Low heat setting. Meatballs will hold up to 2 hours in slow cooker. Garnish with chopped fresh parsley.

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

Steps:

• In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.
• Combine all ingredients thoroughly.

Steps:

• Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
• Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
• Cook on Low for for 4 hours, stirring occasionally.

Steps:

• In a large saucepan, combine the flour and soups. Stir in the water and sesonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until the sauce is thickend.
• Add the meatballs and return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve the meatballs and sauce over mashed potatoes.