Curry Mustard Glazed Meatballs Recipes

SLOW-COOKER CURRY-MUSTARD GLAZED MEATBALLS

Steps:

• In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.
• Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

CURRIED MAPLE-MUSTARD GLAZED MEATBALLS

Steps:

• Preheat oven to 400°F. Combine beef, breadcrumbs, egg, garlic, 1/2 teaspoon salt, Italian seasoning, and 1/2 teaspoon of the black pepper in a large bowl; shape into 24 meatballs. Arrange meatballs on a rimmed baking sheet lined with parchment paper. Bake at 400°F until cooked through, about 15 minutes.
• Heat butter in a large skillet over medium. Once melted, whisk in maple syrup, mustard, curry powder, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add meatballs; toss to coat. Cook 1 to 2 minutes, stirring often. Garnish with parsley.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

SPICED MEATBALLS (WITH MARMALADE GLAZE)

Steps:

• Preheat oven to 400 degrees F. Combine all ingredients, except the marmalade and red pepper flakes, in a large bowl and mix until just combined. Moisten hands, gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made up through this step to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before roasting.)
• Bake until meatballs are warmed through and almost cooked, about 15 minutes. Meanwhile, stir together marmalade and red pepper flakes, and season with salt, as desired.
• Remove meatballs from oven, toss with marmalade, return to oven and bake until the meatballs are completely cooked and the sauce is warmed through, about 5 more minutes. Skewer meatballs with toothpicks and serve.

CURRY MUSTARD GLAZED MEATBALLS

Steps:

• In a small saucepan, combine all ingredients, except the meatballs. Bring to a boil. Place meatballs in 2.5 or 3 quart slow cooker. Stir in preserves mixture. Cover, cook on high setting for 4 hours, stirring twice. Stir well before serving.

MAPLE MUSTARD-GLAZED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
• Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
• Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.

GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.