Easiest Party Meatballs Recipes

Steps:

• Heat oven to 425ºF.
• Mix meat, stuffing mix and water just until blended. Shape into 1-inch meatballs.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, combine remaining ingredients.
• Pour barbecue sauce mixture over meatballs; stir to evenly coat meatballs. Bake 10 min. or until sauce is heated through.

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:

• Place frozen meatballs into a slow cooker. Add cranberry sauce, chili sauce, lemon juice, and hot sauce. Stir to distribute sauce evenly over meatballs.
• Cook on High until meatballs are completely thawed and hot, about 3 hours.

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in 3 greased 13x9-in. baking dishes. , Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325° until meat is no longer pink, about 1 hour.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Steps:

• Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
• Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
• In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
• Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
• Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
• After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
• Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

Steps:

• Drop meatballs and about 1/2 to 1 cup teriyaki sauce in a crock pot.
• Add red pepper flakes to taste (I like them hot so I add quite a bit!).
• Simmer for about 20 to 40 minutes (depending on the size of the meatballs, how hot your crockpot is). You can test one meatball by cutting into it; once it is cooked through, they are done!
• If you don't have a crockpot, you can do this over the stove, too! Just make sure you keep it on low and keep checking to make sure the meatballs don't burn on the bottom!
• Enjoy!

Steps:

• Combine sauces, cook over medium heat. Stir until smooth. Add prepared meatballs, stir and simmer about 15 minutes or until meatballs are heated through.
• Tip: To spice it up even more, add 1 teaspoon of cumin and 1/4 teaspoon cayenne pepper to the sauce while cooking.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

Steps:

• Heat oven to 425>.
• Mix meat, stuffing mix and water together. Sahpe into 1-inch meatballs. Place into 9x13-inch baking dish.
• Bake 20 minutes or until baked through.
• Stir in pineapple, barbecue sauce and sugar. Bake 10 minutes longer or until sauce is heated through.

Steps:

• In a large bowl, combine the evaporated milk, soup mix and 2 teaspoons Worcestershire sauce.
• Crumble beef and add to mixture; mixing well.
• Shape into 1-inch meatballs.
• Place 1 inch apart in ungreased 15 x 10 inch baking pans.
• Bake, uncovered at 400 degrees for 12 minutes or until meat is no longer pink.
• Drain on paper towels.
• Meanwhile, combine the ketchup, brown sugar, and remaining Worcestershire sauce in a large Dutch oven.
• Bring to a boil over medium heat.
• Cook and stir until thickened.
• Reduce heat and add meatballs.
• Simmer until heated through, about 15 minutes.
• Keep warm while serving in either a chafing dish or a crockpot.

Steps:

• In a large saucepan, combine sauces and cook over medium-low heat, stirring until smooth.
• Add meatballs.
• Cover and simmer for 15 minutes or until heated through, stirring occasionally.
• *Slow cooker option: Place meatballs into a slow cooker. In a bowl, combine sauces; pour over meatballs. Cover and cook on high for 4 hours.