HONEY GARLIC MEATBALLS
These Asian-inspired meatball appetizers are easy to throw together and are a little different than all the other cocktail meatball recipes out there. You can adjust the heat level by adding more or less garlic chili sauce.
Provided by C R Henning
Categories Main Dish Recipes Meatball Recipes
Time 5h10m
Yield 5
Number Of Ingredients 8
Steps:
- Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
- Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
- Cook on Low for for 4 hours, stirring occasionally.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 44.4 g, Cholesterol 150.8 mg, Fat 23.4 g, Fiber 1.1 g, Protein 31.5 g, SaturatedFat 8.3 g, Sodium 1110 mg, Sugar 30.2 g
GARLIC LOVER'S MEATBALLS AND SAUCE
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. -Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.
Nutrition Facts :
ROASTED MEATBALLS WITH GARLIC BREAD
Meatballs in red sauce, just like grandma used to make. But now you can have it in 30 minutes. Served with crusty, buttery garlic bread. What could be better?
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
- For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
- Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
- For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
- For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
- Remove meatballs from oven, drop into sauce and let them roll!
- Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.
CINNAMON-GARLIC MEATBALLS (WITH TOMATO SAUCE AND FETA)
Provided by Aida Mollenkamp
Categories appetizer
Time 20m
Yield 25 Meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Combine all ingredients, except the tomato sauce and cheese, in a large bowl and mix until just combined. Moisten hands, and gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made through this step up to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before baking.)
- Bake until meatballs are warmed through and almost cooked, about 15 minutes. (Meatballs can be made through this step up to 1 1/2 hours ahead and kept in a warm oven until ready to serve.)
- Remove meatballs from oven, toss with tomato sauce, and sprinkle with feta cheese. Return to oven and bake until meatballs are completely cooked, tomato sauce is warmed through, and cheese is melted, about 5 more minutes. Skewer meatballs with toothpicks and serve.
MEATBALLS WITH GARLIC BREAD
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
- In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
- Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
- Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.
Nutrition Facts : Calories 620 g, Fat 36 g, Fiber 6 g, Protein 31 g
HONEY GARLIC APPETIZER MEATBALLS
Been making these for years always receiving rave reviews from family and friends. There is quite a bit of garlic in the recipe, but after being sauteed the flavor soaks into the meatballs and sauce.
Provided by Chippie1
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- Mix meat, bread crumbs, milk, onion, eggs,& salt.
- Shape into 1 balls.
- (the smaller, the better).
- Place balls in a single layer on glass baking dish.
- Bake for 12 15 minutes and drain well and set aside.
- Melt butter in a saucepan and sauté garlic until tender.
- Add ketchup, honey,& soy sauce.
- Bring to a boil, reduce heat, cover and simmer for 5 minutes.
- Add meatballs to sauce and return to a boil& simmer uncovered for 10 minutes until sauce glazes meatballs.
- These freeze exceptionally well for future party appetizers.
- Just defrost and place in crockpot on low for 4 hours.
Nutrition Facts : Calories 400.1, Fat 15.7, SaturatedFat 6.6, Cholesterol 133.6, Sodium 1549.1, Carbohydrate 36.7, Fiber 1, Sugar 24.1, Protein 28.6
MEATBALLS IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
GRANDMA MARONI'S MEATBALLS AND SAUCE
Try chef Mike Maroni's family recipes when you're craving classic Italian fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 14 meatballs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
- In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
- Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
- Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.
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