Sweet And Tangy Meatballs Recipes

HEARTY SWEET AND TANGY MEATBALLS

Steps:

• In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour. , In a large skillet, brown meatballs in oil, in batches; drain., In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through.,

SWEET AND TANGY MEATBALLS

Steps:

• In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each. , In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce. , Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper. , Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice.

TANGY AND SWEET MEATBALLS

Steps:

• In a large bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. baking dish., In a large saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. , Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.

SWEET AND TANGY MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
• Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
• Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
• Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
• Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
• If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
• If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
• Serve immediately on a platter with toothpicks.

TANGY SWEET-AND-SOUR MEATBALLS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.

SLOW COOKER SWEET AND TANGY MEATBALLS RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
• Add meatballs and set temperature to low. Cook for 2-5 hours on low.
• Serve over rice for a main dish or with toothpicks for an appetizer.

SWEET 'N' TANGY MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 13-15 minutes or until a thermometer reads 160°; drain. , In a large skillet, combine the ketchup, brown sugar, vinegar and soy sauce; add the meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through and sauce is thickened. Serve with noodles or rice.

SWEET AND SPICY MEATBALLS

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 COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

TANGY SWEET AND SOUR MEATBALLS

Steps:

• Mix first 6 ingredients.
• Shape into small balls.
• Put gingerale and ketchup into large pot and bring to a boil.
• Add meatballs ,cover and simmer for 2 hours.