Autumns Potluck Meatballs Recipes

POTLUCK MEATBALLS RECIPE

Steps:

• Pour the grape jelly and enchilada sauce into a saucepan or crock pot.
• Cook on medium/high until the Grape jelly is liquid.
• Add the meatballs and cook until they are heated through.
• Serve with toothpicks for a party or try it over rice.

POTLUCK MEATBALLS

Steps:

• For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
• Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
• For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
• Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.

POTLUCK MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain., Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened., Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink.

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

COMFORT MEATBALLS(THE PIONEER WOMAN)

Steps:

• For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
• Preheat the oven to 350 degrees F.
• Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
• For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
• Bake until bubbly and hot, about 45 minutes.

HOLIDAY BUFFET MEATBALLS

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish.
• Bake in preheated oven until warmed through, about 10 minutes.
• Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil.
• Continue baking in oven until meatballs are hot, about 20 minutes.

AUTUMN'S POTLUCK MEATBALLS

Steps:

• Mix the ground beef, egg, bread crumbs, parsley, onion, worcestershire, and horseradish. I used my kitchen aid and it worked very well.
• Form into 1" meatballs.
• Bake at 350 until done, about 20 minutes.
• Combine all the sauce ingredients in a small sauce pan, and heat until boiling.
• Put meatballs in crock pot and pour sauce over them. Keep on low.