COCKTAIL MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
- Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.
BEST OLD-FASHIONED COCKTAIL MEATBALLS
I don't know if it's the "extra ingedient" I add, or my homemade meatball recipe, but I'm the one everyone always asks to make them! So sharing my recipe with you all! It's just the ever-still-popular one, but according to my friends and family, just a little touch better! Enjoy! (photo from bing images)
Provided by Kelly Williams
Categories Meat Appetizers
Time 35m
Number Of Ingredients 15
Steps:
- 1. In large bowl, beat eggs, mix in rest of meatball ingredients with your hands well. Form into 40-45 meatballs.
- 2. Place them on lightly oiled foil-lined cookie sheet. Sprinkle tops lightly with coarse ground pepper. Bake in 400º oven for 22-24 minutes or til done inside.
- 3. Remove to paper towel-lined bowl. In large deep frying pan, add sauce ingredients. Heat over medium heat, whisking, until jelly has melted and all is combined.
- 4. Add meatballs, stir to coat. Simmer in sauce on LOW for 1 minute, stirring.
- 5. Transfer to a crock pot that has been preheated to low.
- 6. Serve with toothpicks in a glass on the side for guests to pick.
- 7. *You can also serve these over cooked rice as a main dish. Drizzle rice with some of the extra sauce, top with meatballs, garnish with fresh finely chopped parsley and serve hot. Serves 6-8.
COCKTAIL MEATBALLS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.
- Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
COCKTAIL MEATBALLS
To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h15m
Yield Makes about 48
Number Of Ingredients 11
Steps:
- Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
- Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
- Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
- Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.
COCKTAIL MEATBALLS I
Simple meatballs with an unusual chili sauce/grape jelly coating. Quite a combination of tastes and textures. Note: After cooking, I like to keep the meatballs warm in a slow cooker until ready to serve.
Provided by Jennie
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
- In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
- Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 52.5 g, Cholesterol 72.1 mg, Fat 22.8 g, Fiber 1.1 g, Protein 12.7 g, SaturatedFat 8.1 g, Sodium 1038.4 mg, Sugar 38.3 g
CLASSIC COCKTAIL MEATBALLS
Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 36m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
- Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 14.4 g, Cholesterol 40.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 134.8 mg, Sugar 8.7 g
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- Preheat oven to 400F degrees. Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
- Add eggs to a large mixing bowl and gently whisk. Add all remaining meatball ingredients then mix until well combined. Use a small cookie scoop (1 1/2 tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 20 minutes or until cooked through.
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- Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
- Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
- Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
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