Apple Meatballs Recipes

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended.
• Shape meat mixture into 24 meatballs, using about 1 Tbsp. meat mixture for each meatball; place on prepared baking sheet.
• Bake 20 min. or until done (160°F). About 5 min. before meatballs are done, bring dressing and mustard to boil in large skillet, stirring frequently.
• Add meatballs to dressing mixture; cook 3 min. or sauce is slightly thickened, stirring occasionally to evenly coat all sides of meatballs with dressing mixture.

Steps:

• Coarsely grate the apples and place half in a large bowl.
• Add the ground beef, breadcrumbs, sage, egg and plenty of seasoning. Use clean hands to mix the mixture together.
• Divide into about 32 pieces and roll into small balls.
• Heat the oil in a large non-stick frying pan, add the meatballs and fry over a high heat for six to eight minutes, stirring occasionally until golden brown on all sides.
• Add the remaining grated apples to the pan and stir well. Add the tomato sauce and season to taste.
• Cover and simmer for five to seven minutes or until the sauce is thickened. Serve with freshly cooked pasta.

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown the meatballs; drain. Transfer to a greased 3-qt. baking dish. In a large saucepan, combine the sauce ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour over meatballs. , Cover and bake at 325° for 30 minutes or until meat is no longer pink.

Steps:

• Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside.
• Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely.
• Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes.
• Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes.
• Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2-quart baking dish with cooking spray.
• Place the dried mushrooms in a bowl. Pour 1/4 cup of warm water over the mushrooms; allow to soak until the mushrooms have rehydrated, about 30 minutes. Drain, reserving the water, and set both the mushrooms and water aside.
• Combine the ground pork, carrots, onion, garlic, 2 tablespoons soy sauce, the drained mushrooms, and the egg white in a large bowl; mix with hands until evenly combined. Form the mixture into 16 meatballs; arrange into the prepared baking dish.
• Stir the reserved water from the mushrooms, the applesauce, 1/4 cup water, maple syrup, 2 tablespoons of soy sauce, and brown sugar together in a bowl; pour over the meatballs. Cover the dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil from the dish and continue baking until the meatballs are cooked through and no longer pink in the center, about 20 minutes more.

Steps:

• Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
• Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
• In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
• Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
• Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
• After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
• Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

Steps:

• Preheat oven to 350F degrees.
• First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
• Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
• To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
• Add vinegar, soy sauce and worcestershire sauce; stir.
• Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
• Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
• Bake in preheated oven for 30 minutes.
• If you want a lot, this recipe doubles well.

Steps:

• Heat oven to 400°F.
• Mix turkey, apples, cheese and tomatoes just until blended; shape into 30 (1-inch) meatballs.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt. About 5 min. before meatballs are done, cook gravy in saucepan on medium heat until heated through, stirring frequently.
• Drain pasta. Serve topped with meatballs and gravy.