Tangy Meatballs Recipes

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 GLAZED MEATBALLS

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.

TANGY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
• Bake in the preheated oven until golden, 15 to 20 minutes.

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.

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.

CROCK POT PARTY MEATBALLS WITH TANGY SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F.
• Line a large rimmed baking sheet (half-sheet pan) with foil. Place a cooling rack in the pan. Or use two jelly roll pans and smaller cooling racks. The cooling rack helps keep the meatballs out of the fat, but if you don't have one, arrange the meatballs right on the foil.
• In a large mixing bowl, combine the ground beef, sausage, bread crumbs, milk, beaten egg, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of garlic powder, the allspice, and 1/4 teaspoon of black pepper. Mix to blend the ingredients thoroughly.
• Gently form the mixture into meatballs about 1 1/2 inches in diameter. Place the meatballs on the rack(s).
• Bake the meatballs at 350 F for 25 to 30 minutes.
• Gather the ingredients.
• In a medium bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, minced onion, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the optional ground cayenne pepper. Stir to blend.
• Transfer the cooked meatballs to the crock pot. Add the sauce mixture.
• Cover and cook on LOW for 3 to 4 hours.
• Serve from the slow cooker with toothpicks and napkins for guests.

TANGY MEATBALLS

Steps:

• Mix meatball ingredients together and shape into 2" balls.
• Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
• Combine all sauce ingredients and simmer on low heat.
• Add meatballs and simmer until sauce thickens.
• Serve over rice.

TANGY MEATBALLS

Steps:

• Mix together corn flakes, ground beef, onion flakes, soy sauce, garlic powder, eggs, and ketchup.
• Roll into small balls.
• Cook on 400 degrees for 15-20 minutes, then drain grease.
• Mix cranberry sauce, chili sauce, sugar, and lemon juice to make sauce.
• Pour sauce over meatballs and cook for 15-20 minutes more.

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.