Spicy Tailgate Meatballs Recipes

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.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a large mixing bowl, add ground chuck, sausage, onion, sweet pepper, half of the diced apples, ½ cup catsup, sea salt, pepper, chili pepper flakes, granulated garlic, Panko bread crumbs, and eggs. Using your hands, mix until combined, but do not over mix.
• 3. Spray large baking sheets with cooking spray. Roll meatballs slightly smaller than the size of golf balls. Place on baking sheets. Bake for 20 minutes. Cool completely leaving them on the baking sheets. (Can be refrigerated to cool)
• 4. While meatballs are cooling, combine remaining diced apples, remaining catsup, pepper jelly, and cranberry sauce in a medium saucepan. Over medium low heat, stir until well blended. Reduce heat to low and cook an additional 10 minutes.
• 5. Carefully add cooled meatballs. Stir gently and continue to cook over low heat until meatballs are heated through. Place meatballs and sauce in crock pot on warm setting, or in other serving dish that can be kept warm. Serve with appetizer toothpicks on the side.Enjoy

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
• Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
• Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.

Steps:

• Preheat oven to 350*F. (175*C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
• My Update Note: I have been making these meatballs for 30 years or more. I however use cornflakes crumbs instead of bread crumbs. I also put 1/3 cup parsley; I use 1/4 cup ketchup instead of water and 1 teaspoons soy sauce. Just a thought from an old chef.
• Sometime I used frozen meatballs. Most jellied cranberry sauce come in 16 oz cans so if you decide to use the whole can you'll need to double all the other ingredients. Typical chili sauce comes in 12oz. bottle so you'll need two bottles if you use the full can of cranberry. Hope this helps your shopping.
• I have made these numerous times and am ashamed to admit I'm just now reviewing them. Wonderful addition to the regular grape jelly recipes out there with great meatballs -- Based on experience and personal preference with these cocktail meatballs I offer the following suggestions: 1.) Add one packet of Lipton onion soup mix to the meatball mixture if you do not have time to mince or grate the onion. 2.) Bake meatballs over a drip pan to reduce the fat before adding to the sauce. 3.) If using frozen meatballs ENSURE you DO NOT use Italian meatballs as this upsets the balance of the meatballs and sauce (yuck)! 3.) Make the sauce the day before to let the flavors marry - I can't stress what a difference this makes! This recipe gets better the next day. 4.) The Heinz sauce in the round bottle seems to be the best chili sauce for this mixture. Reviewers: I seriously dislike people that rate a recipe based on the changes they have made to the original. I want to state that I rated this recipe on the recipe Lara submitted. The changes I suggested were based on my family's personal preference.

Steps:

• 1. Preheat oven to 500 Degree F. Line a large baking sheet with foil. I spray it as well. Mix all ingredients together, well.
• 2. Roll into balls about the size of a walnut or smaller. Place on sheet pan. Can place fairly close together.
• 3. Place in oven and bake for 12 - 15 minutes, or until browning and baked through. Set aside and make sauce.
• 4. In a dutch oven, over low - medium heat, melt butter. Add garlic and stir every few seconds to make sure it doesn't burn. You just want it soft.
• 5. Add the ketchup, honey and soy sauce. Stir well to combine. Bring to a boil, then turn down heat, simmer covered for about 10 minutes.
• 6. Add the meatballs, coating each with sauce. Heat though for about 5 minutes. Serve hot over rice or alone. If using for a party, place meatballs in a crock pot and keep on low or warm. Enjoy! They are some very tasty meatballs.

Steps:

• Combine the barbecue sauce and grape jelly into the slow cooker and then add the meatballs.
• Cook the mixture on high for 2 - 2 ½ hours until completely cooked through.