Cherry Coke Meatballs Recipes

Steps:

• FOR THE MEATBALLS: Prepare sauce and set aside.
• Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks.
• FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened.
• Woman's Day.

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

Steps:

• preheat oven to 180 Celsius spray a baking dish with cooking spray.
• in a large bowl, mix all the meatball ingredients together then roll into golf ball sized balls.
• place balls in a single layer into the baking dish.
• in a small bowl, mix together all the sauce ingredients then pour over the meatballs.
• cook for 50 - 60 minutes until sauce is bubbly and meatballs are cooked. turn the balls once during cooking.
• when the meatballs are almost ready to serve, remove from oven and mix 2 tablespoons of cornflour with enough water to make a thin paste and stir through the meatballs to thicken the sauce. return to oven for 5 minutes then serve.
• serve with mashed potato and vegetables of choice.

Steps:

• In a bowl, combine all ingredients except meat and tomatoes.
• Add mixture to ground sirloin and mix well.
• Shape 1/4 cup of the meat mixture evenly around each tomato so that the tomato is hidden inside the meatball.
• Spray a baking dish with Pam.
• Place meatballs in baking dish and bake at 375 degrees Farenheit for 25-30 minutes.

Steps:

• Mix meat, cracker crumbs and 2 Tbsp. of the dressing until blended. Shape into 32 (1-inch) balls.
• Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).
• Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.

Steps:

• Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
• Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
• Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.

Steps:

• In a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. Crumble beef and sausage over mixture and mix well. Stir in water chestnuts. Shape into 1-in. balls. , Line a 15x10x1-in. baking pan with foil; place meatballs in pan. Broil 4-6 in. from the heat for 10 minutes or until a thermometer reads 160°; drain., In a large skillet, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Add meatballs; cook and stir until heated through.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended.
• Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
• Bake for 30 minutes in the preheated oven, turning them over half way through.
• While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
• Remove meatballs from the baking sheet, and place into the sauce in the slow cooker.
• Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.

Steps:

• Preheat oven to 400°. In a large bowl, combine the first six ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 11-13 minutes or until cooked through. Drain on paper towels., In a large saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until thickened. Add meatballs; heat through, stirring gently.