Spicy Buffalo-Style Meatballs

Sorce	papajimmy
Ingridients
Instructions	Cook meatballs according to package directions. Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat. Serve with dressings and celery sticks, as desired.

Aloha Pork Meatballs

Sorce	xmitchx
Ingridients
Instructions	MIX pork, bread crumbs, 1/4 cup ham glaze, water, onion, parsley, egg, salt and pepper in large bowl. Shape into 1-inch meatballs. Heat oil in large skillet over medium heat. Brown meatballs, about half at a time, removing meatballs as they brown. Skim off excess fat. STIR remaining ham glaze, pineapple juice, soy sauce and cornstarch in smal bowl until smooth; stir into skillet and heat to boiling. Return meatballs to skillet. Reduce heat; cover and cook for 8 to 10 minutes.

Basic Meatballs

Sorce	alveus
Ingridients
Instructions	In a large bowl, whisk egg. Add ground beef, bread crumbs, onion, milk, Worcestershire sauce, salt and pepper. Mix until combined. Gently shape mixture into 1 1/2 inch meatballs. Heat oil in a large skillet over medium-high heat. When hot, but not smoking, add meatballs (do not crowd) and cook until browned and thoroughly cooked, about 15 to 18 minutes. Adjust heat as needed. Drain on paper towels. Add to spaghetti sauce or serve as an appetizer with desired sauce.

Brandied Meatballs

Sorce	akhellar
Ingridients
Instructions	In a large bowl, combine ground beef, milk, soft bread crumbs, worcestershire sauce, salt, garlic powder, 1/4 teaspoon nutmeg, ginger, pepper, and liquid hot pepper sauce; mix well and shape into 1-inch meatballs. Cook in oil in a large skillet over medium heat until browned. Drain the meatballs on paper towels and drain the skillet. To the empty skillet, add peach jam, brown sugar, brandy, and 1/4 teaspoon nutmeg; simmer for 10 minutes. Add the meatballs, cover, and simmer for 1 hour, stirring occasionally. Combine cornstarch and water, mixing well; stir into the sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a chafing dish.

Brewery Meatballs

Sorce	tcdale
Ingridients
Instructions	Preheat oven to 375°F (190°C). Soak bread in beer. Combine ground beef with mozzarella cheese, pepper and the beer-soaked bread. Mix well and form into small balls. Arrange in a single layer on a baking sheet; bake for 15 minutes. Meanwhile, sauté onion in butter until tender in a wide saucepan or deep skillet. Stir in brown sugar, vinegar and beef broth. Simmer over low heat for 10 minutes. When meatballs are baked through, drain on paper towel. Add to sauce and simmer for 20 minutes. Serve in sauce with toothpicks.

Cranberry Cocktail Meatballs

Sorce	Neweb
Ingridients
Instructions	Preheat oven to 500°F (260°C). In a large bowl combine ground beef, corn flakes, eggs, parsley, ketchup, green onion, soy sauce, garlic and pepper; stir well. (Use your hands if necessary to blend thoroughly.) Shape mixture into 1-inch balls. Place on ungreased shallow baking sheets and bake uncovered 8 to 10 minutes. Drain and keep warm. In a medium saucepan combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Pour over meatballs and serve hot.

Chinese Meatballs

Sorce	amkm
Ingridients
Instructions	Prepare rice according to package direction; keep warm. Drain canned mushrooms, reserving the liquid. Combine the reserved mushroom liquid, ground beef, bread crumbs, 2 tablespoons soy sauce, garlic and egg; shape into 3/4-inch balls. Brown in oil over medium heat in a medium skillet, reserve drippings. Remove the meatballs and drain on paper towel. Dissolve beef base in hot water; stir in soy sauce and cornstarch;set aside. Add onions, green and red peppers, and celery to skillet with oil; cook over medium heat for 5 minutes, stirring constantly, until the vegetables are tender-crisp. Stir boullion mixture, mushrooms, and meatballs into the vegetable mixture. Cook over medium-high heat, stirring constantly, until thickened. Serve over the cooked rice.

Cocktail Meatballs With Sweet and Tangy Sauce

Sorce	rogged
Ingridients
Instructions	Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper in a large bowl. Shape into 1-inch balls. Melt shortening over medium-high heat in a large skillet. Brown meatballs on all sides and remove to paper-towel lined plate to drain. Drain fat from pan then add chili sauce and jelly to skillet. Stir constantly until jelly is melted. Add meatballs, stir to coat and bring to a boil. Reduce heat and gently simmer, uncovered, for 30 minutes. Serve hot.

Cuban Meatball Kabobs

Sorce	amkma
Ingridients
Instructions	For salsa, combine all ingredients in medium bowl; mix well. Set aside. For meatballs, combine all ingredients in large bowl, mixing lightly but thoroughly. Shape into eighteen 1 1/2-inch meatballs; arrange on six metal skewers. Broil meatballs 4 to 5 inches from heat source 5 to 8 minutes on each side or until beef is not pink in center and juices show no pink color. Remove meatballs from skewers; serve with reserved salsa and tortillas.

Hawaiian Meatballs

Sorce	Cereal
Ingridients
Instructions	Prepare noodles according to directions. Drain; set aside. Soak dried onion flakes in 1/4 cup milk for about 5 minutes. In a bowl, combine ground beef, crushed crackers, egg, salt, ginger, 1/4 cup milk, and the onion mixture. Shape into 1-inch balls and brown in shortening in a skillet. Remove the meatballs and drain. Drain pineapple chunks reserving the liquid. Combine the pineapple liquid with vinegar, soy sauce and cornstarch; stir until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Add green bell pepper and bring to a boil. Cook for 1 minute, stirring. reduce the heat and return the meatballs and pineapple; heat thoroughly. Serve over prepared noodles.