Christmasoranytimechippedbeefcheeseball Recipes

Steps:

• Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours.
• Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

Steps:

• Chop chipped beef and scallion fairly small but not minced.
• Use green part too.
• Mix into cream cheese with the worcestershire sauce until well incorporated and smooth.
• Mold into a ball, or place in a crock.
• Serve with assorted crackers.
• Options--Cover with parsley and pimentos for a'Christmas-y' look.

Steps:

• Chop beef into small pieces.
• Mix cream cheese& cheddar with hands, add beef& mix again.
• Put horseradish in strainer, drain well& add to cheese mixture.
• Shape into 2 balls& refrigerate overnight.
• Put chopped walnuts into plastic bag.
• Add a ball& press.
• Refrigerate until serving.
• Serve w/crackers.

Steps:

• In a large bowl, combine the first 7 ingredients. Shape into two balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Steps:

• keep cheese out to soften, cut up green onion in small pieces and wash well, cut up beef in small pieces.
• Mix all in a bowl and then shape into ball or other shape.
• cover with foil and refrigerate for 1 hr or 2 before serving with crackers.

Steps:

• Mix in large pan, refrigerate 2 hours.
• Roll into balls then roll in coconut.

Steps:

• In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs., In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.
• Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.
• Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.

Steps:

• Mix ground chuck, evaporated milk, onion soup mix, bread crumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet.
• Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more.
• Transfer meatballs to a slow cooker.
• Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.

Steps:

• For meatballs:.
• Combine eggs, soup mix, cranberries, bread crumbs and parsley in bowl. Crumble in ground beef. Mix. Shape into 1-inch balls. Arrange 12 to 14 meatballs on microwave-safe plate.
• Cover with waxed paper. Cook on high for 3 to 4 minutes, or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
• For sauce:.
• Combine cranberry sauce, broth, brown sugar, ketschup, onions and cider vinegar in microwave-safe 2 quart dish. Cover and cook on high for 3 to 4 minutes, rotating once.
• Gently stir in meatballs. Cover and cook on high for 1 to 2 minutes, or until heated through.
• Note: I'm just not wild about cooking meat in the microwave -- so I prefer to do these the old fashioned way. I have good luck with placing the formed meatballs on a rimmed baking sheet and placing them in the oven set at 350 for about 10 minutes -- just until they firm up. I them add them to a saucepan on the stove that I have made the sauce in and let them simmer on low heat until they are cooked through.

Steps:

• In a small bowl, beat cream cheese and cheddar cheese. Stir in the pecans, milk, olives, garlic and salt. Divide into thirds; roll each into a ball. , Roll 1 ball in parsley and 1 in nuts. Sprinkle the third with paprika. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.
• Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Steps:

• Mix cream cheese, Cheddar cheese, onion, and Worcestershire sauce together in a bowl with an electric mixer until completely blended. Turn cheese mixture onto a sheet of waxed paper and form it into the shape of a Christmas tree. Refrigerate cheese 'tree' until firm, at least 1 hour.
• Cut bell pepper into thin strips and 1 star shape.
• Press parsley into cheese tree to cover. Press bell pepper strips in a row to form a 'garland'. Make another 'garland' using chopped pecans. Place bell pepper star at the top of the 'tree'. Carefully transfer 'tree' to a serving platter.