Tailgating Helly Jelly Sweet And Spicy Meatballs Recipes

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.

EASY SWEET AND SPICY MEATBALLS

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.

GRANDPA RAY'S SWEET & SPICY MEATBALLS

Steps:

• Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
• Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.
• Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly.
• Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.
• To keep warm place into a chafing or warming dish, or deposit the whole skillet into a Crock Pot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!
• *Can use frozen meatballs, although I have tried them and did not like the results. Also, you can use Lil' Smokies.

SWEET & SPICY PARTY MEATBALLS

Steps:

• Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
• Heat the oil in a large skillet and brown the meatballs. Or simply bake them in the oven on a cookie sheet until browned. Remove the meatballs, set aside and pour off the fat from the skillet. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly. To kick it up replace with Kam's Hot Chili Sauce to taste. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes. To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling.
• Cook's Notes: Use Welch's grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.
• Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.
• Cocktail Sausages: Substitute a pound of cocktail sausages for the meatballs, eliminate all other ingredients except for the chili sauce and grape jelly.

GRAPE JELLY MEATBALLS

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.

SWEET AND SPICY BARBECUE MEATBALLS

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.

TIFFANY'S SWEET AND SPICY MEATBALLS

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.

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.