Sue Bee Honey Tangy Mini Meatballs Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

Steps:

• Combine all ingredients in a bowl and mix really well.
• Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
• Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
• Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

Steps:

• In 12-inch skillet, heat olive oil over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove and set aside.
• In same skillet, stir in pasta sauce, reserved pineapple juice and jelly. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meat-balls are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.

Steps:

• Combine ground beef, bread crumbs, mustard, and Italian seasoning, and shape into 1 inch balls.
• Bake or microwave until cooked, drain, and place meatballs into slow cooker.
• Cover, cook on low for 3 hours.
• Combine remaining ingredients in a saucepan, cook for 5 minutes, and pour over meatballs.
• Cover and cook on low for 2 hours.

Steps:

• Mix meatball ingredients together and shape into 2" balls.
• Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
• Combine all sauce ingredients and simmer on low heat.
• Add meatballs and simmer until sauce thickens.
• Serve over rice.

Steps:

• CRUST: Line a 13x9x2 inch aluminum baking pan with parchment paper or foil and grease lightly with butter.
• In a mixing bowl combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in egg. Note: the mixture will be dry. Press firmly into prepared pan.
• Bake at 350 degrees for about 20 minutes or until edges are golden brown. Set aside to cool on wire rack.
• TOPPING: Bring honey, brown sugar and salt to a boil in a large heavy saucepan over medium heat. Stir until brown sugar is dissolved. Boil for 2 minutes *without* stirring. BE CAREFUL NOT TO BURN YOURSELF during this process!
• Add butter and whipping cream to honey mixture. Bring to boil; cook and stir 1 minute. Be careful not to scorch!
• Remove pan from heat and stir in the nuts. Spread mixture over prepared crust. Bake at 350 degrees for about 20 minutes or until top is bubbly.
• Remove from oven and cool completely on wire rack. Use the foil or parchment paper to lift the mixture out of the pan.
• Cut into bars.

Steps:

• In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.

Steps:

• In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each. , In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce. , Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper. , Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice.