Appetizer Meatballs

Sorce	bionictiki
Ingridients
Instructions	Heat oven to 375 degrees F. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. Shape into 3/4 -inch balls (mixture will be fairly soft and balls will not be perfect). Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan. Bake for 20 to 30 minutes. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the suggestions below. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Cantonese Appetizer Meatballs

Sorce	rhconsultants
Ingridients
Instructions	Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Cranberry Party Meatballs

Sorce	uehara
Ingridients
Instructions	Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.

Kerns Appetizer Meatballs

Sorce	Frank Jakobsen
Ingridients
Instructions	PREHEAT oven to 325º F. PLACE nectar, crushed cookies, vinegar, ketchup, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and onion in blender; cover. Blend until smooth. COMBINE milk, egg, garlic powder, remaining salt and remaining pepper in large bowl; stir in beef and cereal. Form into 1-inch balls. HEAT vegetable oil in large skillet over medium-high heat. Brown meatballs a few at a time; transfer to shallow 2-quart casserole. Repeat with remaining meatballs. Drain oil from skillet; add nectar mixture to skillet. Cook over medium-high heat, stirring frequently, for 2 minutes or until thickened. Pour over meatballs; cover. BAKE for 30 to 35 minutes or until meatballs are no longer pink in center and sauce is bubbly. Transfer to chafing dish for serving.

Jelly Meatballs

Sorce	rm-hlu
Ingridients
Instructions	Prepare the meatballs according to directions on the box, and drain when cooked. Mix the grape jelly and the chili sauce together in a large saucepan, and add meatballs. Heat over medium until hot.

Meatball & Veggie Platter

Sorce	Getox
Ingridients
Instructions	Place ranch dressing and Parmesan cheese in small bowl. Stir to mix well. Cover with plastic wrap and refrigerate. Place broccoli and water in 1-quart microwave safe casserole. Cover and microwave on HIGH 2 to 3 minutes or until broccoli is starting to get tender. Using pot holders, remove casserole and uncover. Using slotted spoon, transfer broccoli to a large serving platter. Cut cucumber crosswise into 1/4-inch thick slices. Place meatballs on papertowel-lined microwave-safe plate. Microwave on HIGH 2 to 2 1/2 minutes or until heated through. Meanwhile, arrange broccoli, cucumber, carrots and bowl of sauce on platter, leaving room for meatballs. Using pot holders, remove plate of meatballs from microwave. Using tongs, place meatballs on platter. Serve with toothpicks for dipping.

Quick and Simple Meatballs

Sorce	ilhadad
Ingridients
Instructions	Heat oven to 400°F. Combine all ingredients; mix well. Shape into 1-inch balls. Place on rack in shallow baking pan. Bake 18 to 20 minutes or until meatballs are to medium doneness (160°F). Serve immediately with Sweet and Sour Glaze, Sherried Mushroom Sauce or your own favorite sauce.

Savory Appetizer Pork Meatballs

Sorce	Jamer
Ingridients
Instructions	In a medium bowl stir together well ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper. Shape into about 30 1-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain excess fat from skillet. For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs in skillet. Cover and simmer for 15 to 20 minutes, stirring often. Serve warm in a chafing dish.

Spicy Party Meatballs

Sorce	splateaux
Ingridients
Instructions	Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth. Stir in meatballs. Reduce heat, and simmer, stirring occasionally, 35 to 40 minutes or until thoroughly heated.

Sweet & Sour Meatballs

Sorce	MissyRichardson
Ingridients	Sauce Ingredients: 1 (20-ounce) can pineapple chunks in juice, drained, reserve juice 2 tablespoons LAND O LAKES® Butter 2 tablespoons firmly packed brown sugar 1 tablespoon cornstarch 2 tablespoons cider vinegar 1 tablespoon soy sauce 1/2 teaspoon ground ginger 2 medium green and/or red bell peppers, cut into 1-inch pieces Meatballs Ingredients: 2 (1-pound) packages frozen pre-cooked meatballs, thawed
Instructions	Heat oven to 350*F. Combine reserved pineapple juice, butter, brown sugar, cornstarch, vinegar, soy sauce and ginger in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Boil, stirring constantly, 1 minute. Place sauce, pineapple chunks, bell peppers and meatballs into ungreased 2-quart casserole; stir gently to coat. Cover; bake for 25 to 30 minutes or until meatballs are heated through. Serve in chafing dish with toothpicks or keep warm in slow cooker.