TANGY GLAZED MEATBALLS
The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. -John Slivon, Milton, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
SWEET AND SPICY MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 35m
Yield 30 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
- Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
- Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
- Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
- Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.
MEATBALLS WITH CHUTNEY
Another recipe I came across on Home and Garden. Chutney is a favorite of mine.
Provided by Stacey Hill
Categories Beef
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside.
- 2. In a medium bowl combine ground beef, bread crumbs, egg, onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix to combine. Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.
- 3. Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
- 4. Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
- 5. CHUTNEY RECIPE
- 6. In large nonstick skillet heat olive oil over medium heat. Add chopped onions and kosher salt. Cook over medium to medium-high heat about 10 minutes, stirring frequently, just until golden.
- 7. Add Granny Smith apples, peeled, cored, and chopped; balsamic vinegar; and honey to skillet. Cook over medium heat, uncovered, until most of the liquid has evaporated. Add water to skillet; simmer, covered 20 minutes or until apples are tender.
CHUTNEY MEATBALLS
Make and share this Chutney Meatballs recipe from Food.com.
Provided by Lorac
Categories Pork
Time 40m
Yield 100 meatballs
Number Of Ingredients 9
Steps:
- Combine sausage, breadcrumbs, eggs, cheese, oregano, parsley, salt and pepper.
- Shape into small cocktail size balls (about 100).
- Arrange on greased cookie sheet and bake at 400°F in a preheated oven for 10 minutes.
- While the meat balls are cooking, combine chutney and sour cream in a food processor until mixed but still lumpy.
- Heat sauce until hot, add meatballs and transfer to a chafing dish.
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Web Mar 1, 2011 Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in …
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- Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. In a medium bowl combine ground beef, bread crumbs, egg, onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix to combine. Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.
- Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
- Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
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