Slow Cooker Cranberry Barbecue Meatballs

Sorce	leahzero
Caloric	:1 Serving: Calories 130 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 370 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 8 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 10 min Makes:24 servings 1 cup barbecue sauce 1/2 cup (from 9.2-ounce jar) cranberry-orange sauce 1/2 teaspoon ground mustard 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 packages (16 ounces each) frozen meatballs, thawed 2 tablespoons chopped fresh parsley
Instructions	1. Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs. 2. Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. 3. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally. High Altitude (3500-6500 ft) No changes.

Meatless "Meatballs"

Sorce	jfoster
Caloric	:1 Serving: Calories 470 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 9 g); Cholesterol 240 mg; Sodium 710 mg; Total Carbohydrate 25 g (Dietary Fiber 4 g); Protein 18 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:4 servings 1 1/2 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1 cup shredded Cheddar cheese (4 ounces) 1 cup chopped pecans or cashews 1 cup chopped onion 2 tablespoons soy sauce 1 teaspoon dried basil leaves 4 eggs, beaten
Instructions	1. Heat oven to 350°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. 2. Mix all ingredients in large bowl. Shape into 1 1/2-inch balls. Place in pan. 3. Bake meatballs uncovered 20 to 25 minutes or until brown. High Altitude (3500-6500 ft) Generously grease pan. Remove meatballs from pan immediately after baking.

Italian Meatball Hoagie Braids

Sorce	hathortodormysticalrose
Caloric	:1 Serving: Calories 450 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 95 mg; Sodium 1300 mg; Total Carbohydrate 40 g (Dietary Fiber 2 g); Protein 22 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:8 sandwiches 1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls 16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half 1 cup tomato-basil pasta sauce 1 cup shredded mozzarella cheese (4 ounces) 1 egg, slightly beaten 1/4 cup grated Parmesan cheese
Instructions	1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal. 2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. 3. Bake 15 to 20 minutes or until golden brown.

Porcupine Meatballs

Sorce	Co-oprStreamofLife
Caloric	:1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%;
Ingridients	Prep Time:15 min Start to Finish:1 hr 10 min Makes:30 meatballs 1 1/2 cups Multi-Bran Chex® cereal 1 lb lean (at least 80%) ground beef 2/3 cup uncooked parboiled (converted) rice 1/2 cup milk 1 package (1 oz) onion soup mix 1 egg 1 cup water 2 cans (11 1/2 oz each) tomato juice (3 cups)
Instructions	1. Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. 2. Pour water and tomato juice over meatballs; stir gently. 3. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear. High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 15 minutes.

Make-Ahead Italian Meatballs

Sorce	blankfull
Caloric	:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:30 appetizer meatballs 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/3 cup Progresso® dry bread crumbs (any flavor) 1/4 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon pepper 1 cup chili sauce 1/2 cup cold water 1 jar (12 ounces) tomato pasta sauce (any variety) 1 teaspoon yellow mustard
Instructions	1. Heat oven to 400ºF. 2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. 3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.) 4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. 5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Apricot Sweet-and-Sour Meatballs

Sorce	Lori Masamune
Caloric	:1 Serving: Calories 60 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:1 days 21 hr Makes:40 appetizers 1 1/2 lb lean (at least 80%) ground beef 1/4 cup Progresso® plain bread crumbs 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 egg, slightly beaten 1/2 cup apricot preserves 1/4 cup hoisin sauce 1/4 cup rice vinegar 1/8 teaspoon ground red pepper (cayenne) 1 medium red or green bell pepper, cut into 1-inch pieces
Instructions	1. Heat oven to 375ºF. Spray 15 x10-inch pan with sides with cooking spray. 2. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain. 3. In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.

Hot and Saucy Cocktail Meatballs

Sorce	Frobertoyewitlol_champion
Caloric	:1 Serving: Calories 65 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 200 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:30 min Start to Finish:1 hr 20 min Makes:6 dozen meatballs 2 pounds lean ground beef 1 cup Progresso® dry bread crumbs (any flavor) 2/3 cup finely chopped onion 1/2 cup milk 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 2 eggs 2 bottles (12 ounces each) chili sauce 2 jars (10 ounces each) grape jelly
Instructions	1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan. 2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. 3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

Albondigas En Salsa Chipotle

Sorce

wendys

Ingridients

---------------------------------MEATBALLS--------------------------------- 1/2 lb Beef, ground finely 1/2 lb Pork, ground finely 1/3 c Onions, finely chopped 2 tb Flour 1 tb Cilantro, fresh minced 1/2 ts Oregano, dried 1/4 ts Cumin, ground 1 Egg, beaten 3 tb Vegatable oil -----------------------------------SAUCE----------------------------------- 1 tb Vegatable oil 1 Onion, chopped 2 Garlic cloves, chopped 1 c Tomato sauce 2 Chipotles, canned in adobo -sauce, stemmed and chopped 2 tb Adobo sauce (from chiles) 1/2 c Beef broth -------------------------------TORTILLA CUPS------------------------------- 6 Flour tortillas (6 inch) Vegatable oil for frying Chopped lettuce | MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

Meatballs (Polpette Alla Casalinga)

Sorce

Chiguy

Ingridients

2 slices Italian bread, torn into small pieces 1/2 Cup milk 2 Tblsp. finely chopped fresh Italian parsley 2 cloves finely chopped garlic 1 teaspoon salt 1 egg lightly beaten 1 pound beef chuck, ground twice 6 Tblsp. freshly grated Romano cheese 1 Tblsp. olive oil 1/4 teaspoon garlic salt Freshly ground black pepper 1 Tblsp. oregano|Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.

Greek-Style Oven Braised Chicken Meatballs

Sorce	HAWLEYJ
Ingridients	Meatballs: 1 pound ground chicken 3 tablespoons uncooked long-grain rice 2 tablespoons minced dill 3 cloves garlic, chopped 1 large egg 1 tablespoon chopped parsley 1/2 teaspoon salt   Sauce: 2 tablespoons butter 1/4 cup all-purpose flour 1 (14.5-ounce) can chicken broth 1 lemon, zest grated, juice squeezed Salt and white pepper, to taste   Garnish: 1/2 cup crumbled feta cheese 2 tablespoons chopped Greek olives 3 teaspoons chopped parsley
Instructions	To make the meatballs, knead all ingredients together with your hands and then form into walnut size balls (mixture will be soft). Refrigerate meatballs while preparing the sauce. Preheat oven to 375 degrees F. In an ovenproof saucepan, warm butter over medium heat. Stir in flour until smooth. Gradually whisk in chicken broth, lemon zest and juice. Bring to a simmer and season to taste with salt and white pepper. Gently put the meatballs into the sauce and cover the pan. Remove to oven and bake for 40 minutes. Transfer to serving dish and sprinkle with feta, olives and parsley to serve. Serve over orzo pasta or rice.