Autumns Potluck Meatballs Recipes

Steps:

• For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
• Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
• For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
• Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.

Steps:

• Mix the ground beef, egg, bread crumbs, parsley, onion, worcestershire, and horseradish. I used my kitchen aid and it worked very well.
• Form into 1" meatballs.
• Bake at 350 until done, about 20 minutes.
• Combine all the sauce ingredients in a small sauce pan, and heat until boiling.
• Put meatballs in crock pot and pour sauce over them. Keep on low.

Steps:

• In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted., Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. If desired, sprinkle with parsley.

Steps:

• Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover and cook on low for 3-4 hours or until meatballs are heated through.

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain., Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened., Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink.