Five Spice Appetizer Meatballs Recipes

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:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

Steps:

• In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt. Add beef; mix well.
• Shape into 48 1" meatballs.
• Place in a 15"x10"x1" baking pan.
• Bake in a 350 oven for 15 to 20 minutes or until no pink remains in center of meatballs.
• Drain.
• Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan ; cook and stir until heated through.
• Keep warm in a fondue pot or chafing dish.
• Serve with toothpicks.