Mash Up Meatball Munchies Recipes

Steps:

• Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.
• Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.
• Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.
• Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.
• Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

Steps:

• Preheat oven to 180 celcius.
• Place all dry ingredients in bowl. Mix.
• Melt butter, add syrup and water. Mix.
• Mix dry and moist ingredients with wooden spoon until blended.
• Press into greased or lined lamington tray.
• Bake for 20 minutes or until golden.
• Remove from oven. Cool in tray.
• Cut into squares while still warm.

Steps:

• Combine over med-low heat, the butter, sugar and corn syrup until sugar is dissolved.
• Pour over cereal and red hot candies and toss to cover.
• Bake on cookie sheet at 250 for 1 hours; stirring every 15 minutes.
• Pour on wax paper to cool.

Steps:

• Heat oven to 425F degrees.
• Place chips on baking sheet, and sprinkle Spam over chips.
• In bowl, combine refried beans, salsa, and jalapenos/chilies; pour over chips.
• Sprinkle with cheese, and bake for 6-7 minutes or until cheese is melted.
• Serve immediately.

Steps:

• Preheat oven to 350 F.
• In a bowl, mash the mackerel into very small pieces.
• Add remaining ingredients.
• Mix well.
• Drop by 1/4 teaspoonfuls onto a greased baking sheet.
• Bake at 350 f for 8 minutes.
• Cool.
• Store in airtight container in refrigerator or freezer.

Steps:

• Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
• Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
• Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
• Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

Steps:

• To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
• Stir in the cheese and bread crumbs.
• Mix in the meats.
• Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
• Heat the oil in large frying pan over medium-high heat.
• Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
• Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
• Season to taste with salt and pepper.
• To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
• Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
• Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.

Steps:

• Preheat oven to 350.
• Grease cookie sheet.
• Melt chocolate chips in top of double boiler over hot water.
• Add marshmallows and water.
• Stir until melted.
• Remove from heat and set aside.
• Sift together already sifted flour, sugar, salt and baking soda.
• Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients.
• Mix well.
• Stir oats, pecans and melted chocolate into batter.
• Blend thoroughly.
• Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
• Bake 12-15 minutes.
• Remove from cookie sheet immediately and cool an rack.
• shake off excess Bits 'o Brickle.

Steps:

• In a large bowl, stir the potatoes, turkey, and sweet potatoes until well-mixed. Form into 1 1/2-inch balls. Roll in the panko crumbs until well coated, pressing the crumbs to adhere.
• Fill a medium saucepan with oil to a depth of 3 inches. Heat the oil until hot but not smoking (360°F). Carefully add about 5 balls; do not crowd the pan. Cook, turning once, until golden brown and heated through, about 3 minutes. Transfer the balls to paper towels.
• Repeat with the remaining balls, reheating the oil between batches.
• Serve hot or warm with cranberry sauce.