Sweet And Sour Meatballs Cocktail Meatballs Recipes

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
• Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
• Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
• Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
• Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
• To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
• Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Place wire rack in foil-lined rimmed baking sheet.
• Mash bread and milk into paste in large bowl using fork.
• Mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and ½ tsp pepper using hands.
• Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
• Bake until lightly browned, about 15 minutes.
• Microwave onion, oil, red pepper flakes, and remaining 2 garlic cloves in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, apricot jam, broth, Worcestershire, and mustard in slow cooker.
• Transfer meatballs to slow cooker, discarding rendered fat.
• Cover and cook until meatballs are tender, 4-6 hours on LOW.
• Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Gently stir in scallions, season with salt and pepper to taste, and serve.

MAKE AHEAD SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• MAKE MEATBALLS: Adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees F.
• Using fork, mash bread, milk, and egg yolks in large bowl until smooth.
• Add pork, parsley, garlic, salt, and pepper and mix until incorporated. Add beef and knead gently until combined.
• BAKE MEATBALLS: Form mixture into 1 1/4 inch meatballs (you should have about 80). Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
• Let cool to room temperature, then refrigerate until firm, about 30 minutes.
• Transfer to large zipper lock freezer bag and freeze for up to 1 month.
• MAKE SAUCE: Heat oil in Dutch oven over medium high heat until shimmering. Cook onion until softened, about 5 minutes.
• Whisk in tomato sauce, preserves, sugar, Worcestershire, mustard, and epper flakes and bring to boil.
• Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
• Let cool to room temperature. Transfer to airtight container and freeze for up to 1 month.
• TO SERVE: Reheat sauce, covered and stirring occasionally, in Dutch oven
• over medium low heat. Once sauce reaches simmer, stir in frozen
• meatballs and cook until heated through, 10 to 15 minutes. Serve.

SWEET AND SOUR MEATBALLS

Steps:

• Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
• Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.