Saucy Microwave Meatballs Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Steps:

• Place meatballs in a 3-qt. microwave-safe dish; top with carrots, onion, pepper and garlic. In a small bowl, mix sweet-and-sour sauce and soy sauce; pour over meatballs., Microwave, covered, on high for 6-8 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve with rice.

Steps:

• Mix ground meat, bread crumbs, water, basil, oregano, parsley, garlic powder, and egg.
• Form mixture into about 15 meatballs.
• Put meatballs in a microwave safe baking dish.
• Cover with spaghetti sauce and parmesan cheese.
• Cover dish with plastic wrap and microwave at 70% power for 12 minutes.
• Uncover; add Mozzarella cheese.
• Microwave at 70% power for 1 to 1-1/2 minutes or until the cheese is melted.

Steps:

• In small bowl, mix ground beef, bread, 2 teaspoons milk, 3/4 teaspoon dried minced onion, 1/8 teaspoon salt and dash pepper.
• Shape into eight meatballs.
• Arrange around edge of 1-quart square casserole.
• Microwave at High 1 to 1-1/2 minutes, or until meatballs are no longer pink, turning over after half the time.
• Drain, reserving 1 tablespoon drippings.
• In 4-cup measure mix flour, bouillon granules, parsley, nutmeg, dash salt and dash pepper.
• stir in water and reseved drippings until smooth.
• Gradually blend in milk.
• Microwave at High 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring after the first minute and then every 30 seconds.
• Pour sauce over meatballs.
• Microwave at High 2 to 3 minutes, or until meatballs are firm and centers are no longer pink, stirring after half the cooking time.
• Serve the meatballs over hot, cooked buttered egg noodles, if desired.

Steps:

• In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20 minutes or until no longer pink. Drain on paper towels. Transfer to a greased 13-in. x 9-in. baking dish., In a large saucepan, combine the ketchup, jelly and onion. Cook and stir over medium heat for 3-5 minutes or until jelly is melted. Pour over meatballs. Bake, uncovered, 20 minutes longer or until sauce is bubbly.

Steps:

• Prepare the Basic Meatball recipe.
• Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally.
• Reduce the heat; cover and simmer for 15 minutes.
• Stir in the sour cream, cover and heat for 2 to 3 minutes.
• Sprinkle with the parsley and serve.