Applecannonballs Recipes

Steps:

• Insert lollipop sticks into 4 apples, one-third of the way. Line a baking sheet with parchment paper and coat with cooking spray. Stir together 1 1/4 cups sugar and 1/4 cup each corn syrup and water in a small saucepan; bring to a boil. Reduce the heat to medium and add 1/2 teaspoon red food coloring. Continue cooking, swirling the pan but not stirring, until a candy thermometer registers 290 degrees F, about 10 minutes; remove from the heat. Immediately dip each apple into the candy, then twirl the apple over the pan to let the excess drip off. Decorate (see instructions below).
• How to Decorate
• Spun-sugar apple: Dip the apple as directed, then hold sideways over the pan, dip a fork in the candy mixture and quickly wave it all over the apple to make thin threads. Let set.
• Candy cane apple: Roll the apple in crushed candy canes immediately after dipping. Let set.
• White chocolate apple: Let the coating set, then drizzle the apple with melted white chocolate. Sprinkle with silver nonpareils.
• Coconut apple: Roll the apple in shredded coconut immediately after dipping. Let set.

Steps:

• Combine brown sugar, raisins, nuts, and cinnamon in a bowl and set aside.
• Core apples and place on individual sheets of heavy-duty aluminum foil.
• Spoon mixture evenly into the center of each apple.
• Place butter on top of each apple and wrap apples tightly in foil.
• Place on a preheated grill and cover.
• Cook for about 1/2 hour or until tender.

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:

• In a large bowl, combine the first 12 ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-in. balls., Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 15-20 minutes or until no longer pink. Drain on paper towels., Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Gently stir in 6 dozen cooked meatballs and heat through. Save the remaining meatballs for Hungarian Pepper Soup with Romano Crisps or save for another use.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (This is best done by hand.) Form mixture into medium-sized meatballs, and roll in flour.
• Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Transfer to a baking dish and set aside.
• In the same skillet, partially cook the carrots and onions over medium high heat. Add tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat, and simmer for 5 minutes, then pour over meatballs.
• Cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. Cook uncovered for 10 minutes before removing from the oven.