Ultimate Party Meatballs Recipes

Steps:

• 1. In a bowl, mix thoroughly together cranberry sauce, chili sauce and garlic. You can use with or without cranberries.
• 2. Place meatballs in crockpot.
• 3. Pour sauce over meatballs.
• 4. This step should be adjusted to your crockpot cooking time. This one I used a new crockpot and it only took 1 hour (and it was boiling!). COOK: 1-1.5 hours on high, stirring once or twice.
• 5. Low for 1 hour - then warm.
• 6. Leftovers: great for meatball sandwiches with left over pasta sauce &melted/unmelted mozzarella cheese! Great for the next day lunch box also.
• 7. The twist is what the garlic brings to this recipe. One other spin I used was: 1 or 2 tablespoons of left over red pasta sauce (marinara, etc). It gives it a savory undertone.

Steps:

• 1. Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth.
• 2. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• In a large bowl, combine the milk, soup mix and 2 teaspoons Worcestershire sauce. Crumble beef over mixture and mix lightly but thoroughly. , With wet hands, shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain on paper towels. , Meanwhile, combine the ketchup, brown sugar and remaining Worcestershire sauce in a Dutch oven. Bring to a boil over medium heat. Cook and stir until thickened. Reduce heat; add meatballs. Simmer until heated through, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
• In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
• Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
• Serve with Creamy Polenta.
• In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
• Yield: 6 servings
• Cooking Time: 15 minutes

Steps:

• Heat oven to 425ºF.
• Mix meat, stuffing mix and water just until blended. Shape into 1-inch meatballs.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, combine remaining ingredients.
• Pour barbecue sauce mixture over meatballs; stir to evenly coat meatballs. Bake 10 min. or until sauce is heated through.

Steps:

• Combine sauces, cook over medium heat. Stir until smooth. Add prepared meatballs, stir and simmer about 15 minutes or until meatballs are heated through.
• Tip: To spice it up even more, add 1 teaspoon of cumin and 1/4 teaspoon cayenne pepper to the sauce while cooking.

Steps:

• In a large saucepan, combine sauces and cook over medium-low heat, stirring until smooth.
• Add meatballs.
• Cover and simmer for 15 minutes or until heated through, stirring occasionally.
• *Slow cooker option: Place meatballs into a slow cooker. In a bowl, combine sauces; pour over meatballs. Cover and cook on high for 4 hours.