Meat Ball Hors Doeuvres W Tangy Bbq Sauce Recipes

TANGY MEATBALLS

Steps:

• In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.

CROCK POT PARTY MEATBALLS WITH TANGY SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F.
• Line a large rimmed baking sheet (half-sheet pan) with foil. Place a cooling rack in the pan. Or use two jelly roll pans and smaller cooling racks. The cooling rack helps keep the meatballs out of the fat, but if you don't have one, arrange the meatballs right on the foil.
• In a large mixing bowl, combine the ground beef, sausage, bread crumbs, milk, beaten egg, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of garlic powder, the allspice, and 1/4 teaspoon of black pepper. Mix to blend the ingredients thoroughly.
• Gently form the mixture into meatballs about 1 1/2 inches in diameter. Place the meatballs on the rack(s).
• Bake the meatballs at 350 F for 25 to 30 minutes.
• Gather the ingredients.
• In a medium bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, minced onion, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the optional ground cayenne pepper. Stir to blend.
• Transfer the cooked meatballs to the crock pot. Add the sauce mixture.
• Cover and cook on LOW for 3 to 4 hours.
• Serve from the slow cooker with toothpicks and napkins for guests.

MEATBALL HORS D'OEUVRES

Steps:

• Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in a mixer bowl. Mix in mixer for about a minute on the second speed. Form mixture into 30 (1 inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm barbeque sauce and pour over meatballs. Serve warm.

TANGY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

TANGY BBQ MEATBALL SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.
• Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.
• Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they'll brown on all sides.
• Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.
• Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.

HORS D'OEUVRE MEATBALLS

Steps:

• FOR THE MEATBALLS:
• In a large bowl mix the 2 lbs. ground beef, 2 eggs, 6 tablespoons breadcrumbs, 1/3 cup Italian garlic dressing, and the 1 teaspoons salt.
• Take a 1/2 teaspoon and use to scoop heaping spoonfuls with.
• Roll the spoonfuls to the shape that you want your meatballs to be.
• Brown the meatballs underneath your oven's broiler.
• FOR THE SAUCE:
• Take the 1/3 cup minced onion, 1/3 finely chopped green pepper, and 4 tablespoons butter, and simmer the onions and pepper in the butter.
• Then add the 2 cans tomato soup, 4 tablespoons brown sugar, 1 1/2 tablespoons vinegar, 2 tablespoons mustard, and 8 teaspoons of Worcestershire sauce in with the rest of your sauce ingredients.
• WHEN BOTH SAUCE AND MEATBALLS ARE DONE:.
• Simmer the meatballs in the sauce for about 20 minutes or so.
• This all can be made the day before you wish to serve them as long as you refrigerate and then reheat when ready to serve.

SWEET 'N SOUR MEATBALL HORS 'D OEUVRES

Steps:

• 1. In large mixing bowl, stir together KELLOGG'S ALL-BRAN cereal, ground beef, onion, salt, pepper, garlic powder and egg whites until thoroughly combined. Using level tablespoon, portion and shape meat mixture into balls. Place in foil-lined shallow baking pan.2. Bake at 400°F about 12 minutes or until brown. Drain, if necessary.3. In 3-quart saucepan, combine remaining ingredients. Bring to boil, stirring frequently. Place hot meatballs in sauce and simmer 5 minutes. Serve hot.