MEATBALLS

 

THE BEST MEATBALLS AND WHAT YOU NEED
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
MAKE IT
HEAT oven to 400ºF. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE in prepared pans. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
KRAFT KITCHENS TIPS
TOMATO-BASIL CREAM SAUCE
 Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped
fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
CREAMY BROWN GRAVY
Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
HOW TO FREEZE MEATBALLS
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
GAMEDAY MEATBALLS - 3 INGREDIENTS AND YOU'RE MORE POPULAR THAN THE PERSON WITH THE TV  1 jar of Grape Jelly
1 bottle Chili Sauce
1 package of Meatballs
Throw it in a Crockpot for 6 hours... probably should've posted this a few hours ago

GRANDMOTHER’S SLOW COOKED MEATBALLS THE BEST IN TOWN
1 1/2 pounds extra lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
16 ounces cranberry sauce
12 ounces chili sauce
parsley sprigs -- optional
Combine first 5 ingredients in a large bowl; shape mixture into 30 (11/2-inch) meatballs.
Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs.
Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired.

MEATBALL WRAPPED IN GARLIC BREAD WITH CHEESE.

1 can Pillsbury golden layers biscuits - each pulled into 2 layers.
10 frozen fully cooked italian style meatballs - thawed and cut in half.
2 sticks string cheese - cut each into 10 pieces.
1 tbs. Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp Garlic powder
1 cup Marinara sauce
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake for 18-20 minutes or until golden brown. Serve warm with warm sauce.

PULLED PORK MEAT BALLS

All of the pulled pork from a 8-10 lb pork butt(shredded small)
Two bags of dried apples(the kind that are dried but still soft)
3 eggs
1 28 oz bottle of K.C. Masterpiece(or whatever you prefer)
2 14oz jars of Ragu Pizza Sauce(or whatever you prefer)
1/2 cup cider vinegar
2 tbs Paul Prudhomme's Pizza & Pasta Magic
Honey(until its as sweet as you like)
Red pepper flakes(until its as hot as you like)
Place dried apples on two baking sheets, spread out, and into the oven at the lowest setting until they are completely dried.(overnight worked for me) Then using a coffee grinder, food processor, mortar and pestle, or whatever you have, grind the toasted apples until there are no solid pieces. The powder should be kept sealed until ready to use, as any humidity will make it clump pretty quickly. Just remember low heat! I found out the hard way that these things burn super easy!!!In a large mixing bowl place the shredded pork, and mix in enough liquid of your choice to make it about the same moisture as raw ground meat. Then mix in the three eggs and all of the apple dust until you have a uniform mixture. It should be stiff enough to form meatballs that will hold together. Form the meatballs into whatever size you like and then broil on each side until nice and brown. At this point they should be set up, and cooked through. They will hold together pretty well, but I don't think they are quite as sturdy as a ground meat meatball, so handle them just a little bit gently. In a pot large enough combine the BBQ sauce, pizza sauce, Paul Prudhomme's, vinegar, honey, and pepper flakes. Bring to a light boil, and then either add to the meatballs in whatever container you plan to serve them in. And eat them any way you like!

MEATBALL WRAPPED IN GARLIC BREAD WITH CHEESE.

1 can Pillsbury golden layers biscuits - each pulled into 2 layers.
10 frozen fully cooked italian style meatballs - thawed and cut in half.
2 sticks string cheese - cut each into 10 pieces.
1 tbs. Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp Garlic powder
1 cup Marinara sauce
Heat oven to 375.  Separate biscuits into 2 layers.  Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan.
Sprinkle with parm cheese, garlic pwd. and italian seasoning.  Bake for 18-20 minutes or until golden brown. Serve warm with warm sauce.

MOZZARELLA STUFFED MEATBALLS!!!

1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.  Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.  Serve over spaghetti or on top of a hoagi!!

SKINNY MINI MEXICAN MEATBALL TOSTADAS

INGREDIENTS FOR MEATBALLS
1 egg, I like Egg land’s Best eggs
1 cup onions, finely chopped
¼ cup cornmeal
1 (1 oz.) package Lawry’s taco seasoning (low sodium version)
2 tablespoons salsa
1 pound ground turkey
INGREDIENTS FOR TOSTADAS
48 Tostitos Baked Scoops
3 cups romaine lettuce, shredded or chopped fine
½ cup low fat sour cream
½ cup salsa, I like Pace Medium Chunky Salsa or your favorite
Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside. In a large bowl, mix together egg, onions, cornmeal, taco seasonings and salsa.  Add beef or turkey and blend well. Using a measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake uncovered, for about 12 minutes or until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well. To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream. Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs. Serve at once. Makes 48 mini meatball tostadas

MEATBALL MINI BITES

Makes: 32
Cooking Time: 15 min
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
32 (1/2 ounce each) frozen fully-cooked meatballs
3/4 cup prepared pasta sauce, basil pesto or sun-dried tomato pesto
2 cups baby arugula
shredded mozzarella or Asiago cheese
See a Tomato Bacon Tortellini Recipe
Preheat oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (2 1/2-inch) squares. Place the pastry squares onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Let cool on the baking sheets for 5 minutes. Split each pastry into 2 layers, making 64 layers in all. Heat the meatballs according to the package directions. Spread about 1 teaspoon pasta sauce on each bottom pastry layer. Top each with 1 tablespoon arugula and 1 meatball. Top with the cheese, if desired, and the top pastry layers.

BARBECUE COCKTAIL MEATBALLS

2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes. Serve with toothpicks.