SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
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.
SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
SWEET AND SPICY SAUSAGE BALLS
This is one of my favorite recipes handed down from my mother in-law.
Provided by bhull
Categories Appetizers and Snacks Spicy
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
- Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
- Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 17.5 g, Cholesterol 35.7 mg, Fat 17.1 g, Fiber 0.1 g, Protein 12.3 g, SaturatedFat 6 g, Sodium 982.6 mg, Sugar 14 g
EASY SWEET AND SPICY MEATBALLS
I had these at a graduation party and they were wonderful. I was shocked when they told me the ingredients. I've made them ever since and they always go like hot cakes! Either hand roll meatballs using your favorite meatball recipe or purchase frozen prepared meatballs. If you use frozen, allow for more simmering time.
Provided by Jeniflower
Categories Main Dish Recipes Meatball Recipes
Time 4h5m
Yield 10
Number Of Ingredients 3
Steps:
- Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
- Gently drop meatballs into the sauce.
- Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 56.2 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 708.3 mg, Sugar 40.8 g
TIFFANY'S SWEET AND SPICY MEATBALLS
Prepared meatballs are baked with bell peppers and pineapple in a sweet, hot and sour sauce for an easy meal with little clean up.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
- Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
- Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
Nutrition Facts : Calories 444 calories, Carbohydrate 37.3 g, Cholesterol 125.7 mg, Fat 20.7 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 7.1 g, Sodium 655.1 mg, Sugar 14.3 g
SWEET AND SPICY BARBECUE MEATBALLS
The sweet and spicy sauce for these delicious party barbecue meatballs will have your guests coming back for more. And cleanup is easy when you bake the meatballs on Reynolds Wrap® Non-Stick Aluminum Foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 15
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
- Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
- While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.
Nutrition Facts : Calories 536 calories, Carbohydrate 64.2 g, Cholesterol 113.8 mg, Fat 18.8 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 996.4 mg, Sugar 52.4 g
SWEET 'N' SPICY MEATBALLS
You'll usually find a batch of these meatballs in my freezer. The slightly sweet sauce nicely complements the spicy pork sausage. -Genie Brown, Roanoke, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 200mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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