Tequila Meatballs Recipes

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.

TEX MEX MEATBALLS

Steps:

• Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
• Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
• To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
• To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
• For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
• For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
• For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
• Enjoy!

MAMA MIA MEATBALL TAQUITOS

Steps:

• Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning., Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place in a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray., Bake until golden brown, 16-20 minutes. Serve with marinara sauce.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

BAKED MEATBALL ZITI

Steps:

• Meatball:.
• Preheat oven to 425°F
• Grease a cookie sheet with spray.
• Mix all ingredients together by hand and form into over sized golf balls.
• Bake for 10-15 minutes, until no longer pink in the middle.
• Just before pasta is done add spinach to the cooking water for 1 minute then drain well.
• Lower oven to 350°F
• Oil a 10 x 13 casserole pan.
• Mix Ricotta, egg, parsley, mozzarella, and 3/4 of the Romano cheese.
• Mix the cheese together with the cooked pasta to coat.
• Spoon about 1 cup tomato sauce prepared dish and spoon half of pasta on top. Place meatballs on pasta topping with half the remaining sauce. Spread remaining pasta mixture and then top with remaining sauce. Sprinkle with Romano cheese. And if you like top with additional mozzarella sliced thin. Bake ziti in middle of oven 30 to 40 minutes, or until golden, and let stand 10 minutes before serving.