SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
SWEET 'N' SPICY MEATBALLS
You'll usually find a batch of these meatballs in my freezer. The slightly sweet sauce nicely complements the spicy pork sausage. -Genie Brown, Roanoke, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 200mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
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.
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20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD
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- Marinara Sauce. The obvious choice for adding marinara sauce to your meatballs is to go to the store and buy a jar of Newman’s Own. However, homemade marinara sauce is so much more flavorful.
- Swedish Meatball Sauce. Swedish meatball sauce requires a few more ingredients than homemade marinara, but it actually takes less time to make. It’s thick, creamy, buttery, and full of flavor.
- Honey Garlic Meatball Sauce. If you’re looking for something with a bit of an Asian flair, these sweet, spicy, and savory meatballs are an excellent option.
- Sweet and Sour Meatball Sauce. All you’ll need to make this simple sweet and sour meatball sauce is ketchup and grape jelly. I know it seems impossible that something that tastes so good can be so simple, but it’s true.
- Grape Jelly Sauce. This sauce, too, uses grape jelly, but instead of ketchup, you’ll add chili sauce. It makes it a thicker, richer sauce with just a bit of heat to back it up.
- Garlic Butter Sauce. This four-ingredient sauce is perfect for anyone who truly loves garlic. Although there’s also flour and chicken broth on the ingredients list, it tastes primarily of butter and garlic.
- Dipping Sauce. If you’re in a big hurry, meatball dipping sauce is the way to go. It takes only 6 minutes to make and uses only 6 ingredients. You can make it with cornflour, apple cider vinegar, dark soy sauce, brown sugar, water, and ketchup.
- Tomato Sauce. Sometimes, the best sauce for meatballs is one that’s simple and full of fresh garden flavor. That’s precisely what tomato sauce is. All you’ll need is garlic, a bay leaf, red pepper flakes, olive oil, and whole plum tomatoes.
- Vodka Cream Sauce. This recipe is for an entire dish, but if all you’re interested in is the sauce, stick to the first two steps in the instructions.
- Sunday Sauce. Sunday sauce might have a short, simple name, but the ingredients list is actually one of the longest of all the sauces on the list. There’s olive oil, pork neck bones, Italian sausage, diced onions, salt, garlic, red wine, tomato paste, crushed tomatoes, tomato puree, water, basil, oregano, salt, and pepper.
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