Game Day Glazed Meatballs Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
• Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
• Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
• Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
• Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
• Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

Steps:

• Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.
• Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
• Add meatballs; stir gently to coat.
• Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
• Place in a chafing dish or slow cooker to keep warm during the party or gathering.

Steps:

• Combine ground beef, bread crumbs, onion, salt and egg. Shape into 1-inch balls. At this point you can brown first, but it's not necessary. Be sure to drain any excess fat.
• In frying pan combine meatballs and remaining ingredients; simmer 20 minutes.
• Serve warm.

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:

• Grease a 2 or 3-quart casserole dish.
• Set oven to 350 degrees F.
• In a bowl combine all meatball ingredients.
• Shape in about 1-inch meatballs (or shape any size you desire).
• Place onto a large greased jelly-roll baking sheet.
• Bake for about 20-22 minutes or until just cooked through (they will cook more when simmered in the sauce) set aside.
• For the sauce; puree the stewed tomatoes with the juice until smooth in a processor or blender.
• Heat butter in a medium saucepan over medium heat; add in minced garlic and black pepper and cayenne pepper (start with smaller amount of cayenne, you may add in more later) cook over medium heat stirring until garlic is softened but not browned (about 3 minutes).
• Add in pureed tomatoes, honey, brown sugar and ketchup, bring to a simmer stirring constantly.
• In a small bowl whisk the soy sauce with cornstarch until smooth; add to the simmering sauce and stir until thickened and bubbly.
• Add in salt only if needed and adjust/add in more honey or brown sugar if desired.
• Wipe each meatball with a paper towel to remove any fat accumulated on the meatball from oven-baking.
• Place the cooked meatballs in casserole dish, then pour the sauce over meatballs; stir to coat (use as many meatballs as desired and freeze the rest).
• Bake for about 25-30 minutes at 350 degrees F or simmer over low heat uncovered on top of the stove in a saucepan for the same amount of time.