Tailgate 500 Meatballs Recipes

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:

• 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:

• Put bread crumbs and 1/4 cup milk in a small bowl and set aside until milk is absorbed.
• In a large bowl, mix ground beef, egg, onion, salt, pepper, allspice and the bread crumbs. Mix well.
• Form the meat mixture into meatballs about 1 inch in diameter.
• Melt butter in a large frying pan.
• Brown meatballs about 10 to 15 at a time, removing them to a large bowl as they are done.
• When all meatballs are browned, remove pan from heat.
• Add flour all at once to the drippings stirring with a wooden spoon until smooth.
• Add 3/4 cup of boiling water and a bouillon cube stirring constantly.
• Return frying pan to medium heat. Stir until bouillon cube is dissolved.
• Add cream and 1/2 cup of milk.
• Bring to a simmer, stirring constantly and cook three minutes longer until sauce is thick and smooth.
• Return meatballs to the skillet and warm through, tossing to coat.