Sweet Sassy Meatballs Recipes

Steps:

• In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
• In a large skillet over medium heat, saute the meatballs until browned on all sides.
• In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

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.

Steps:

• 1. In a large bowl, combine the eggs, Worcestershire sauce, A-1 Steak sauce and 2 tablespoons chili sauce.
• 2. Stir in the bread crumbs, oatmeal, onion, garlic powder, salt and pepper.
• 3. Add cheese and crumble turkey and sausage (or beef) over mixture and mix well. Shape into 1-in. balls
• 4. Place on a cookie sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until meat is no longer pink.
• 5. In a large bowl, combine apricot preserves and the 1 cup of remaining chili sauce. Add meatballs and toss gently.
• 6. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.

Steps:

• Orange Puree: In a medium saucepan over medium-high heat, combine sweet potato and carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
• Drain vegetables, then transfer them to a food processor. Add 2 tablespoons of the water.
• Purée on high until very smooth. Stop as needed to scape sides of bowl. If needed, add another tablespoon of water to ensure a smooth consistency.
• The purée can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
• Meatballs: Heat oven to 350°F Use oil to coat a rimmed baking sheet. In a large bowl, whisk together egg, garlic, ginger, orange purée, jam, ketchup, salt and wheat germ. Add ground meat and mix with your hands until well combined.
• Using damp hands, pinch off large tablespoons of the meat mixture and gently shape into balls. Arrange meatballs on prepared baking sheet. Bake for 10 minutes, then use a spatula to flip meatballs and cook for another 10 minutes or until browned.

Steps:

• In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. , Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink. , In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
• Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
• Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.