COCKTAIL MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
- Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.
GRAPE JELLY MEATBALLS
Awesome meatballs! I buy my frozen cocktail meatballs at Costco®.
Provided by whatsup12399
Categories Main Dish Recipes Meatball Recipes
Time 3h5m
Yield 24
Number Of Ingredients 4
Steps:
- Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
- Place meatballs in a slow cooker and top with grape jelly mixture.
- Cook on Low for 3 to 4 hours.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 32.4 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 5.2 g, Sodium 175.7 mg, Sugar 23 g
SWEDISH MEATBALLS
Swedish meatballs in a light cream sauce are delicious on their own or served over noodles.
Provided by Jennifer Segal
Categories Appetizers
Yield About 50 mini meatballs (serves 4-6 for a main course, 10-12 as an appetizer)
Number Of Ingredients 19
Steps:
- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
- Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1½-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
- Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.
- While the meatballs are cooking, make the sauce. In a large sauté pan over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the brown sugar and bring back to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides of the pan occasionally, until sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add the cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Stir in the lemon juice, then taste and adjust seasoning if necessary. Transfer the meatballs to a serving platter, sprinkle with parsley, and serve.
- Note: The cream sauce is a touch sweet. For a less sweet sauce, you can reduce or omit the brown sugar.
- Freezer-Friendly Instructions: The meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center.
Nutrition Facts : ServingSize 1 meatball, Calories 89, Fat 7g, Carbohydrate 2g, Protein 4g, SaturatedFat 3g, Sugar 1g, Fiber 0g, Sodium 121mg, Cholesterol 31mg
COCKTAIL MEATBALLS
These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party.
Provided by Lara
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees 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.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 10.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 84.9 mg, Sugar 10.3 g
COCKTAIL MEATBALLS SWEDISH STYLE
This is an EASY and tasty Swedish Style Meatball recipe. I have tried many, many cocktail meatball recipes searching for the perfect one and I think I have finally found it. Try this at least once.
Provided by Mishel
Categories Meat
Time 1h
Yield 60 meatballs, 10 serving(s)
Number Of Ingredients 11
Steps:
- For the Meatballs: Combine breadcrumbs, 1 packet onion soup, salt, 2 eggs, Worcestershire sauce, and enough water to make the mixture pasty and not dry. Combine in ground beef and mix well.
- Rolls into cocktail size meatballs and place on nonstick jelly roll style pan.
- Bake in preheated 400°F oven for 15 minutes or until done.
- For the Sauce: In large sauce pan combine 2 packets of McCormick Mushroom gravy, 1 packet onion soup, and 2 cups water. Bring to boil and simmer 1 minute.
- Turn to low and stir in 2 cups sour cream until fully incorporated.
- Stir in meatballs and gently simmer for a few minutes. Serve warm in crockpot for parties, or serve over noodles for dinner.
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SWEDISH MEATBALLS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (8)Total Time 4 hrs 30 minsCategory Appetizer, Main DishCalories 308 per serving
- Move oven rack to middle position and heat oven to 475 degrees F. Melt 1 tablespoon butter in large skillet over medium-high heat. Add onions and cook until softened, about 8 minutes. Transfer onions to a large bowl and add bread, ¼ cup broth, ¼ cup sour cream, yolks, allspice, nutmeg, salt and pepper. Mix and mash with a fork until smooth and well blended. Add ground beef and pork. Roll up your sleeves and knead mixture with hands until ingredients are well combined.
- Line a standard-sized rimmed cookie sheet with foil. Set wire rack inside medium baking sheet and lightly spray rack with nonstick cooking spray; set aside. Roll meat mixture into 1 ¼-inch meatballs (you should have about 60 meatballs) and place them on prepared wire rack. Bake until lightly browned, about 15 minutes. Transfer meatballs to slow cooker.
- Melt remaining butter in large skillet over medium heat. Whisk flour into melted butter and cook until mixture starts to brown, about 3 minutes. Slowly whisk in remaining broth. Bring mixture up to a boil and then pour it over meatballs in slow cooker. Cover and cook on low until sauce is slightly thickened and meatballs are tender, about 4-5 hours.
- Ladle ½ cup of sauce from slow cooker to small bowl. Whisk in remaining sour cream, soy sauce, and dill. Gently stir mixture back into slow cooker; serve with extra dill as garnish. (*If desired, meatballs can be held in slow cooker on low, partially covered, for 1 to 2 hours. Stir meatballs occasionally, adding up to 2 tablespoons water as needed to thin sauce.)
SWEDISH COCKTAIL MEATBALLS • THE VIEW FROM GREAT ISLAND
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3.5/5 (60)Total Time 35 minsCategory AppetizerCalories 66 per serving
- Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat as I add it to the bowl. Blend the mixture until all the ingredients are completely incorporated.
- Form small 1 inch balls, I like to use a 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
- Preheat the oven to 375F. Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
- Bake the meatballs for 12-15 minutes, until done through (the inner temperature should be 165F.)
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