Tangy Tequila Meatballs Recipes

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

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.

TANGY TEQUILA MEATBALLS

Steps:

• Combine beaten eggs, onions, garlic, chili powder and salt.
• Add sausage, beef and bread crumbs. Use hands to mix well.
• Shape the meat mixture into 1" balls and place on baking sheet.
• Heat oil in large nonstick skillet.
• Working in batches, brown the meatballs on all sides.
• Remove to papertowels to drain.
• Combine marmalade, jelly, barbeque sauce, tequila, and lime juice in crock pot.
• Add meatballs and stir to coat.
• Cook, stirring often until jellies have melted and meatballs are cooked through. About 1 hour on high or 3 hours on low.

TANDOORI MEATBALLS WITH CILANTRO RAITA

Steps:

• Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
• 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
• 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
• 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
• 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

TANGY MEATBALLS

Steps:

• Mix meatball ingredients together and shape into 2" balls.
• Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
• Combine all sauce ingredients and simmer on low heat.
• Add meatballs and simmer until sauce thickens.
• Serve over rice.

TERIYAKI COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

TANGY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
• Bake in the preheated oven until golden, 15 to 20 minutes.

SLOW COOKER SWEET AND TANGY MEATBALLS RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
• Add meatballs and set temperature to low. Cook for 2-5 hours on low.
• Serve over rice for a main dish or with toothpicks for an appetizer.