Cocktail Meatballs 4 Ways Recipes

COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
• Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
• Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
• Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
• Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
• Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

COCKTAIL MEATBALLS IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.
• Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.
• Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.

COCKTAIL MEATBALLS I

Steps:

• In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
• In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
• Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

COCKTAIL MEATBALLS

Steps:

• Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
• Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
• Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
• Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

CLASSIC COCKTAIL MEATBALLS

Steps:

• Heat oven to 400 degrees F.
• Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
• Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat.

SNAPPY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 450° for 15 minutes. Drain on paper towels. , Meanwhile, for sauce, combine the tomatoes, brown sugar, vinegar, salt and onion in large saucepan. Bring to a boil. Stir in gingersnaps, continuing to boil until sauce is thick and clear. Reduce heat to a simmer; add meatballs. Heat through.

COCKTAIL MEATBALLS

Steps:

• Mix all meatball ingredients and gently shape into 1 1/2 inch balls.
• Melt shortening in large skillet and brown meatballs.
• Remove meatballs from skillet and pour off fat.
• Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted.
• Add meatballs and stir until thoroughly coated.
• Simmer, uncovered, 30 minutes.
• Serve in chafing dish.

COCKTAIL MEATBALLS

Steps:

• Mix together meatball ingredients and lightly shape meatballs into 1" rounds. Brown in 1/4 cup Crisco (they don't have to cook through).
• Drain meatballs on paper towels.
• Mix the sauce ingredients together in a large skillet or dutch oven.
• Add the meatballs (can be frozen at this point) and simmer uncovered for 30 minutes.
• Serve in a chafing dish.
• Makes 30 balls.

UNCLE GEORGE'S COCKTAIL MEATBALLS

Steps:

• Combine first nine meatball ingredients well and let rest in refridgerator for min 30 minutes.
• Roll into meatball shapes (small for cocktails and med-large for entres).
• Heat oil and brown in skillet over medium heat stirring to brown on all sides. Brown in batches so pan is not crowded and they can brown and not steam. Small meatballs will cook though in about 10 mins (larger ones will obviously take a little longer). You could also brown on oiled sheet pan in 350 degree oven turning every five minutes until browned and cooked through (approx 20 mins).
• For sauce.
• Combine ketchup, sherry and oregano and pour over browned meatballs. Heat until sauce simmers and meatballs are warmed through.
• Serve in a lighted chafing dish (or crockpot) for cocktail party with toothpicks.
• Meatballs in sauce can be frozen and simply warmed in microwave or stovetop.

COCKTAIL MEATBALLS

Steps:

• Mix together bread crumbs, salt, Accent, milk and minced onion.
• Form into tiny meatballs.
• Roll in flour and brown in margarine/butter.
• Combine remaining ingredients and pour over meat.
• Simmer 10 minutes, stirring several times until meatballs are glazed.

QUICKEST COCKTAIL MEATBALLS

Steps:

• Pour everything into a saucepot and simmer for 15 minutes.

COCKTAIL MEATBALLS 4 WAYS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pulse beans, garlic, egg white, water, salt-free seasoning, salt, and pepper in a food processor until smooth. Mix together bean mixture, ground beef, and bread crumbs in a large bowl. Do not overmix. Shape into 1-inch balls and put on a lightly greased rimmed baking sheet.
• Bake in the preheated oven until a thermometer inserted in centers registers 165 degrees F (74 degrees C), 12 to 14 minutes.