BBQ PORK SAUSAGE BALLS WITH SAUCE AND DIP
Make and share this BBQ Pork Sausage Balls With Sauce and Dip recipe from Food.com.
Provided by Tonkcats
Categories < 60 Mins
Time 1h
Yield 1 batch
Number Of Ingredients 14
Steps:
- Mix sausage ball ingredients well.
- Roll into balls about 1-inch in diameter.
- Brown on all sides.
- Pour off grease.
- Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well.
- Pour mixture over sausage balls. Turn to cover well.
- Simmer for about 30 minutes.
- Mix all Tangy Sour Cream Dip ingredients well.
- Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
Nutrition Facts : Calories 2574.2, Fat 187, SaturatedFat 73.7, Cholesterol 647.9, Sodium 7351.8, Carbohydrate 132.2, Fiber 5.2, Sugar 74.5, Protein 93.1
SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 24 balls, up to 4 servings, 6 balls each
Number Of Ingredients 14
Steps:
- In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
- Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
- While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
- Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.
BBQ SAUSAGE BALLS
Make and share this BBQ Sausage Balls recipe from Food.com.
Provided by Candace Michelle 2
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sausage, chuck, egg, cheese, and bread crumbs. Shape into two dozen 1/2 balls.
- In an ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off excess fat.
- Combine remaining ingredients and pour over meat.
- Cover and simmer about 10 minutes, stirring occasionally to coat meatballs.
Nutrition Facts : Calories 161.6, Fat 9.3, SaturatedFat 4.2, Cholesterol 57.5, Sodium 310.7, Carbohydrate 7.1, Fiber 0.2, Sugar 4.8, Protein 12.1
MEATBALLS IN BARBECUE SAUCE
This recipe came from my home ec teacher in high school. I enjoy making it because you can throw it in the oven and still have time to do other things.-Yvonne Nave, Lyons, Kansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 50m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. , Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 973mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 28g protein.
SAUSAGE BALLS I
Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving.
Provided by Tom
Categories Appetizers and Snacks Meat and Poultry Pork
Time 8h45m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls.
- Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid.
- Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls.
- Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 3.1 g, Cholesterol 20.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 2.8 g, Sodium 222.9 mg, Sugar 1.5 g
BARBECUE ITALIAN SAUSAGES
The tangy barbecue sauce found here is fast, flavorful and extremely versatile. It's fantastic on sausages, but don't stop there; give it a try on ribs or with pulled pork.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine. Bring to a boil; cook for 2 minutes or until liquid is evaporated. , Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and liquid smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce.
Nutrition Facts : Calories 402 calories, Fat 21g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1362mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.
PORK SAUSAGES WITH CARAMELIZED ONION SAUCE
For such a simple recipe with so few ingredients, the flavor is incredibly deep. The onions come out creamy and are the perfect companion to broiled or grilled sausages. This is excellent served with mashed potatoes.
Provided by Senoritapupnstuff
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Warm oil in a large skillet over medium heat. Stir in onions, and cook until soft, about 10 minutes. Stir in salt and sugar. Reduce heat to medium low, cover, and cook 20 minutes. Stir in flour, then add broth. Stir well. Cover, leaving the lid slightly ajar, and cook 30 minutes.
- Meanwhile, prepare oven broiler.
- Place sausages on a broiling pan; place under the broiler, and cook, turning occasionally, until the skin is dark brown and the sausages are cooked through, about 20 minutes. Pour onion sauce over sausages.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 12.5 g, Cholesterol 20.4 mg, Fat 18.9 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 986.5 mg, Sugar 5.7 g
BBQ PORK BALLS
When a prominent bourbon company called and asked if we would develop a meatball for them, we were all over it-we had wanted to run a BBQ meatball on the menu since the Shop opened. All that was needed was a Lower East Side (L.E.S.) barbecue sauce, which, when mixed with some sautéed onions and freshly ground pork, became the official recipe for the Shop's BBQ balls. So the next time you want some quick 'cue, instead of slaving over the grill, you can prepare these balls ahead and spend some QT with your guests.
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Heat the remaining 1 tablespoon olive oil in a medium frying pan over medium-high heat. Add the onions and cook, stirring frequently, until they are soft and well browned, 8 to 10 minutes. Transfer to a plate and let cool in the refrigerator.
- When the onions have cooled, combine them with the ground pork, barbecue sauce, eggs, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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