Sweet And Spicy Cocktail Meatballs Recipes

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl place bread and cream. Mix and press down so bread absorbs liquid.
• In a large bowl place egg, onion, garlic, salt, pepper, ginger, sugar, vinegar and ketchup. Mix to combine.
• Go back to small bowl with bread and beat with a fork or small whip so mixture is mushy with no pieces.
• Add to large bowl along with pork and mix thoroughly to combine.
• Add beef and gently fold into mixture until just incorporated.
• Using a small scoop, scoop out 36 meatballs.
• Line a sheet tray with parchment paper.
• Fill a small bowl with water and start wetting your hands and rolling each meatball and place on prepared pan. Keep wetting your hands as you roll.
• Bake for 15 minutes and remove from oven.
• While meatballs are cooking make the sauce. Place ginger, garlic, peppers, dried fruit, vinegar, water, ketchup, sugar and salt in a blender and puree. Place this mixture in a medium to large sauce pan and heat.
• Mix water with corn starch and add to pan and stir to form a thick sauce.
• Place meatballs in sauce and simmer for 15 minutes.
• To serve, remove meatballs from the sauce and serve on a platter.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 400° F. Line a large baking sheet with parchment paper or foil.
• In a large bowl mix together the egg, milk, garlic powder, salt, pepper, and panko breadcrumbs. Add in the hot sausage and ground chicken.
• Use your hands to mix the meats together with the egg mixture until everything is fully combined. Add in the shredded Cheddar cheese and mix it in thoroughly.
• Shape the mixture into 1-inch meatballs and arrange them touching on the prepared baking sheet. Bake the meatballs for about 12 minutes until they are just cooked through.
• Remove them from the oven. Once all the meatballs are baked prepare the sauce.
• In a large pot heat up the maple syrup and the hot pepper jelly over medium heat.
• Once the jelly is melted and combined with the syrup, add in the cooked meatballs. Stir to coat the meatballs with the sauce.
• Bring the sauce to a simmer and cook the meatballs in the sauce for about 10 minutes, stirring often.
• The meatballs are ready to serve! They can be kept warm in a crock pot set to low to serve at a party or brunch, or you can poke toothpicks into the tops and set them out on a serving tray.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
• Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
• Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
• Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
• Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place a rack in the pan.
• Combine ground beef, Italian sausage, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese and cream. Do not over-handle or meatballs will become tough.
• Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through.
• While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined.
• Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crock-pot to keep warm.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In the saucepan over medium heat, add Maple Syrup (1 cup), Worcestershire Sauce (1 tablespoon), Heinz Chili Sauce (1/2 cup), Chili Powder (1/2 teaspoon), Onion Powder (2 teaspoon), Ground Ginger (1/2 teaspoon), and Fresh Thyme (4 sprig). Cook for about 8 minutes until it thickens.
• Once the sauce has thickened, add the Frozen Meatball (16 ounce) and toss the meatballs in the sauce for 2 minutes until well coated.
• Serve hot with toothpicks. Optionally, garnish with Fresh Thyme Leaves (to taste) and extra sauce.

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.

EASY SWEET AND SPICY MEATBALLS

Steps:

• Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
• Gently drop meatballs into the sauce.
• Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

SWEET & SPICY COCKTAIL MEATBALLS

Steps:

• Mix together all sauce ingredients in pot.
• Bring to a slight boil. Stirring occasionally.
• Simmer until sauce starts to thicken.
• Strain sauce.
• Preheat 375.
• Mix all meat ingredients except milk together.
• Add milk little by little to a nice hold together consistency.
• Make small meatballs & place on oven tray.
• Bake 30-40 minutes.
• Put in crock pot with sauce on low and cook 2 hours.

SWEET 'N' SPICY MEATBALLS

Steps:

• In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.