BBQ MEATBALLS (COURTESY OF PIONEER WOMAN)
These really are so delicious, folks. They're almost like little "meatloaf balls", with a lot more flavorful surface area than a big slice of meatloaf. And the sauce is just a classic sweet/sour ketchup concoction and it makes you think of Grandma. My kids love this dish, which is a miracle. And they're delicious warmed up the next day and placed on a toasted sandwich bun with melted mozzarella on top. Yikes. *Note that these meatballs are not in the same category of regular Italian meatballs that would go in Spaghetti and Meatballs-those have more of a breadcrumb/parsley/Parmesan flair. These are more in the comfort food/meatloaf category. If you'd like to serve them with pasta, regular egg noodles tossed in a tiny bit of melted butter would be divine.
Provided by FeelinYummy
Categories Meat
Time 1h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine ground beef, oats, milk, 3T very finely minced onion, salt and black pepper.
- Roll into medium-small balls and place on a cookie sheet.
- Place sheet in freezer for five minutes.
- After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
- Brown meatballs in canola oil until just brown.
- Place into a baking dish.
- Combine all sauce ingredients.
- Pour over meatballs and bake at 350 degrees for 45 minutes.
- Serve with egg noodles, mashed potatoes, or crusty French bread.
PEACHY BBQ MEATBALLS
These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
Provided by Dickinson's
Categories Dickinson's®
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 35.6 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 3.8 g, Sodium 710.2 mg, Sugar 2.4 g
BBQ TURKEY & PEACH MEATBALLS
At one point, putting BBQ sauce in meatballs was a radical innovation. Here's the latest: meatballs made with ground turkey and peach jam.
Provided by My Food and Family
Categories Home
Time 35m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix all ingredients except barbecue sauce and jam just until blended; shape into 36 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 16 min. or until done (165ºF). About 5 min. before meatballs are done, cook barbecue sauce and jam in large saucepan on medium heat until heated through, stirring occasionally.
- Add meatballs to sauce; stir until evenly coated.
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PEACHY BBQ MEATBALLS
These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
Provided by Dickinson's
Categories Dickinson's®
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Blend preserves, ketchup, vinegar, garlic, gingerroot, soy sauce, salt, pepper and cayenne in blender until smooth. Pour into medium saucepan. Add meatballs, toss to coat and heat over medium heat until hot. Skewer meatballs with colored toothpicks and arrange on serving platter. Sprinkle with cilantro.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 35.6 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 3.8 g, Sodium 710.2 mg, Sugar 2.4 g
SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
Provided by Melissa Clark
Categories dinner, weekday, meat, meatballs, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
- Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
PEACH-GLAZED MEATBALLS
When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch. -Christine Martin, Durham, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet., In a small saucepan, combine the preserves, chili sauce and soup mix. Cook over medium-low heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 minutes or until heated through.
Nutrition Facts :
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