Easy Sweet And Spicy Meatballs Recipes

Steps:

• In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.

Steps:

• Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
• Gently drop meatballs into the sauce.
• Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

Steps:

• Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
• Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
• Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
• Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
• Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking dish.
• In medium saucepan, combine chili sauce, jelly and mustard; cook over low heat until jelly is melted and mixture is smooth.
• Place meatballs in prepared baking dish; spoon chili sauce mixture over meatballs.
• Cover, and cook 1 hour, stirring occasionally.
• Serve warm.

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

Steps:

• Mix together all sauce ingredients in pot.
• Bring to a slight boil. Stirring occasionally.
• Simmer until sauce starts to thicken.
• Strain sauce.
• Preheat 375.
• Mix all meat ingredients except milk together.
• Add milk little by little to a nice hold together consistency.
• Make small meatballs & place on oven tray.
• Bake 30-40 minutes.
• Put in crock pot with sauce on low and cook 2 hours.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Steps:

• In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.

Steps:

• Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
• Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
• Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

Steps:

• In a large bowl, combine egg and oats. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , Place in a lightly greased 11x7-in. baking dish. Combine water, ketchup and sugar; pour over meatballs. Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink.

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 25 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine the first five sauce ingredients until smooth; add onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain meatballs; top with sauce.

Steps:

• Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
• Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
• While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.