Cantonese Meatballs Appetizers Recipes

CANTONESE MEATBALLS

Steps:

• Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside.
• Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat.
• Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally.
• Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

CANTONESE MEATBALLS (APPETIZERS)

Steps:

• Combine ingredients for meatballs. Mix well. Form into bite size meatballs.
• Bake in 9 x 13-inch glass pans in a 375° oven until brown, approximately 1 hour, turning once.
• Cool and drain on paper towels.
• Combine ingredients for sauce in large saucepan. Bring to a boil and reduce to simmer for 5 minutes.
• Add more cornstarch mixed with water if needed.
• Simmer 30 minutes.
• Add meatballs to sauce. Serve warm with toothpicks.

CAJUN APPETIZER MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
• Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
• In a small bowl, combine the barbeque sauce and peach preserves.
• When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.