Kittencals Spicy Glazed Mini Garlic Cocktail Meatballs Recipes

Steps:

• To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
• To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
• Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Steps:

• Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).
• Shape into about 1-inch balls.
• Place on a baking sheet.
• Bake 350 degrees for about 22-25 minutes or until cooked through or you may fry in a skillet.
• For the sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.
• Add in the cooked meatballs and simmer for about 45 minutes.
• transfer to a chafing dish or crockpot to keep warm.

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Steps:

• In a bowl combine all the meatball ingredients together.
• Shape into 1-inch balls.
• In a skillet brown the meatballs in hot oil over medium heat for about 5-6 minutes (meatballs will not be completely cooked through) remove and drain on paper towels.
• For the sauce; in a large saucepan mix together the cranberry sauce with all remaining ingredients; cook over medium heat stirring constantly until smooth.
• Season with black pepper if desired.
• Add in the browned meatballs; reduce heat to low and cook about 20-25 minutes or until the centers are no longer pink.
• Delicious!

Steps:

• In a bowl whisk together chicken broth with cornstarch until no lumps remain.
• Add in soy sauce, vinegar and brown sugar; mix to combine; set aside.
• In a medium saucepan heat oil over medium heat.
• Add in fresh garlic and chili flakes; saute for 2 minutes.
• Add in the broth mixture with 1/2 cup honey; bring to a simmer stirring continuously until bubbly and thickened (about 3 minutes).
• Reduce the heat to low and add in cooked meatballs, simmer until heated through.
• Serve with cooked rice.

Steps:

• For the meatballs; in a large bowl mix all ingredients together using clean hands (adding in a small amount more breadcrumbs only if needed to hold the mixture together).
• Shape into 15 meatballs then place on a baking sheet.
• Bake at 350°F for about 25 minutes or until the meatballs are completely cooked through.
• Meanwhile using a serrated knife slice the baguette in half lenghwise and remove some of the bread from the inside to make a "pocket" to hold the meatballs inches.
• In a small bowl mix the soft butter with garlic powder and 1/4 teaspoon salt, spread over the inside slices of both breads, then sprinkle with black pepper to taste.
• Place the bread inside the oven the last 4-5 minutes of the meatball baking time and bake until the bread is lightly toasted.
• In a medium saucepan warm the pasta sauce over medium heat.
• When the meatballs are cooked add them into the sauce and toss to coat.
• Spoon the sauce and meatballs over one slice of toasted baguette bread, then top with mozzarella cheese slices.
• Top with the other half of baguette slice.
• Cut into servings.