MARMALADE MEATBALLS
We had a potluck at work, so I started cooking these meatballs in the morning. By lunchtime they were ready. They were a big hit! -Jeanne Kiss, Greensburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add water if necessary.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
MARMALADE MEAT BALLS
Steps:
- Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
SPICED MEATBALLS (WITH MARMALADE GLAZE)
Provided by Aida Mollenkamp
Categories appetizer
Time 20m
Yield 24 to 26 Meatballs
Number Of Ingredients 10
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.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
CLASSIC MEATBALLS
With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 18
Number Of Ingredients 11
Steps:
- Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
- Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)
MARMALADE MEATBALLS
My mom made these for my family's Christmas party and my family thought they were so good. When my mom made these she did not add the red pepper flakes due to these being served to children. When I made them I did the same as my mom except I used a 12oz jar of orange marmalade to use up a couple of leftover tablespoons. I also used Aldi's brand frozen meatballs. The recipe is from Sandra Lee at Food Network.
Provided by internetnut
Categories < 4 Hours
Time 2h10m
Yield 48 meatballs, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen meatballs in the insert of a slow cooker.
- In a bowl, stir to combine the remaining ingredients.
- Pour over meatballs and stir to coat.
- Cook on high setting for 2 to 3 hours.
Nutrition Facts : Calories 289.7, Fat 20.3, SaturatedFat 2.6, Sodium 447.2, Carbohydrate 29.3, Fiber 0.2, Sugar 27, Protein 0.5
BEEF MEATBALLS WITH MARJORAM
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put the beef in a mixing bowl.
- Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted.
- Add this to the meat. Add the rice, parsley, egg, pine nuts, marjoram, salt and pepper to taste. Blend well with the hands.
- Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess.
- Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 12 grams, Carbohydrate 86 grams, Fat 17 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1032 milligrams, Sugar 10 grams, TransFat 0 grams
MARMALADE MEATBALLS
These are great! I've served them as an appetizer and also with rice and veggies for dinner. I often half the recipe for just my husband and I. I've made a few minor changes from the original recipe, this is adapted from Sandra Lee's show Semi-Homade. These can also be made in a crockpot and heated over high heat for 2 to 3 hours.
Provided by Busy Lindsay
Categories Meat
Time 30m
Yield 48 meatballs
Number Of Ingredients 8
Steps:
- Defrost meatballs (I usually put them in the microwave for a few minutes).
- Place meatballs in a medium large sauce pan, or a deep 12 inch skillet should work too.
- Combine the remaining ingredients in a bowl, stir until combined well.
- Pour sauce over meatballs and stir to coat.
- Cook on medium heat, stirring occasionally, for 20 minutes or until meatballs are heated through and sauce is hot. Enjoy!
Nutrition Facts : Calories 60.4, Fat 4.2, SaturatedFat 0.5, Sodium 93.2, Carbohydrate 6.1, Fiber 0.1, Sugar 5.6, Protein 0.1
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- Set an oven rack to middle-top position or about 6 inches from the heat source. Set oven to broil (if cooking immediately).
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