Tolins Tasty Bbq Meatballs Recipes

Steps:

• In a medium-sized bowl, mix the ground beef, onion, parsley, bread crumbs, egg, garlic, oregano, basil, salt, and pepper until combined. Set aside.
• Preheat oven to 400°F (200°C).
• Line two empty ice trays with bacon, overlapping each piece to cover the tray completely.
• Press the bacon down into each round with two fingers.
• Spoon some of the meatball mixture into each round and press down to smooth. Make sure to pack the meat down to touch the bottom of the ice tray.
• Fold the edges of the bacon on top of the ice tray.
• Flip the ice tray over onto a baking sheet and carefully lift the ice cube tray off of the meatballs.
• Bake for 20 minutes, or until bacon is just brown.
• Brush the meatballs with barbecue sauce and bake for 10 minutes, or until the bacon is crispy and meatballs are cooked through.
• Transfer the meatball sheet to a cutting board and cut the bacon to create single meatballs.
• Place a toothpick in each meatball.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
• In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
• Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Add oil to a pan on medium-high heat, and cook onions and garlic until they are deeply caramelized.
• Add in the cider vinegar, ketchup, tomato paste, mustard, Worcestershire, honey, brown sugar, stir, and bring to a simmer. About 5 minutes.
• Add salt and pepper to taste (optional).
• Add the cooked meatballs and coat them with the sauce.
• Sprinkle with the fried onions, poke with toothpicks, and serve!
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C) (or 350°F (180°C) on a convection oven).
• In a large bowl, mix the ground beef, ground sausage, bread crumbs, onion, garlic, and egg together with your hands until thoroughly combined.
• Roll the mixture into golf ball-sized balls. Use your thumb to create a dent in the balls, add a bit of mozzarella and seal.
• Cut the bacon rashers in half and roll around the meatballs.
• Place the meatballs on a foil-covered tray and bake for 20 minutes.
• Remove from the oven and brush with BBQ sauce, then bake for 5 minutes more. Repeat brushing and baking two more times for an extra-thick layer of BBQ sauce.
• Enjoy!

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• In a large bowl, mix the ground beef, garlic powder, onion powder, pepper, salt, bread crumbs, garlic, diced onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Set aside in the refrigerator.
• Cut the 4 onions vertically on cutting board. Remove the stem and root from each piece. The layers of each onion will act as "shells" to wrap around each meatball.
• Remove the meatball mixture from the refrigerator and pinch off golf ball-sized pieces of meat. Press a small cube of cheddar cheese into the middle of each meat portion, then form into a meatball shape with your hands.
• Wrap each meatball in 2 onion "shells", then with 2 strips of bacon, and transfer to the prepared baking sheet.
• Brush the meatballs with barbecue sauce, covering them completely.
• Bake for 45 minutes, brushing again with BBQ sauce halfway through, until deep brown with a nice crust on the outside.
• Enjoy!

Steps:

• Meatballs: Mix all the ingredients until well blended.
• Form into small meatballs or use a Melon Baller place in Pam sprayed 9X13 Baking Dish.
• Sauce: Mix all the ingredients in a small saucepan bring to a boil.
• Pour Over Meatballs Bake covered in Foil for 45 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
• As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
• In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
• Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
• Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
• Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
• Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
• On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
• One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
• Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
• Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
• Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
• Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
• When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in ungreased 13x9-in. baking dishes. Combine the sauce ingredients; pour over meatballs, Bake, uncovered, at 350° until meat is no longer pink and a thermometer reads 160°, 45-50 minutes. Cool. For each serving, place three meatballs with sauce in a small freezer container. Freeze for up to 3 months., To use frozen meatballs: Thaw in the refrigerator or remove from the freezer 30 minutes before baking. Bake, uncovered, at 350° until heated through, 20-25 minutes.