Find Recipes Instantly! (Type the Recipe name or any Ingredient) Barbecued Meatballs 2 pounds ground beef 1 1/2 cups fresh bread crumbs 1/4 cup chopped onion 1/2 cup milk 1 1/2 teaspoons salt 2 eggs 1 (18 ounce) bottle barbecue sauce Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes. Bavarian Style Meatballs 12 fluid ounces tomato-based chili sauce 1 (16 ounce) can whole cranberry sauce 27 ounces Bavarian-style sauerkraut, undrained 1 cup water 1 cup packed brown sugar 1 (16 ounce) package frozen meatballs Directions 1 In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir. 2 Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs. Beef Cocktail Meatballs 1 pound lean ground beef 2/3 cup evaporated milk 2 (1 ounce) packages dry onion soup mix 1/4 cup Worcestershire sauce 1 cup ketchup 1/2 cup packed brown sugar Directions 1 Preheat oven to broil. 2 In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through. 3 In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker. 4 Cook meatballs on high for approximately 30 minutes. Cajun Appetizer Meatballs 1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves 1 pound lean ground beef 1 1/2 teaspoons hot pepper sauce 2 tablespoons Cajun seasoning 1 tablespoon Worcestershire sauce 1 tablespoon dried parsley 1/4 cup finely chopped onion 1/4 cup fresh bread crumbs 1/4 cup milk 1 egg 1/2 cup barbeque sauce 1/2 cup peach preserves Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. 2 In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. 3 Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. 4 In a small bowl, combine the barbeque sauce and peach preserves. 5 When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat. Makes 4 servings Cocktail Meatballs II 1 pound ground beef 2 eggs 1 cup rolled oats 2 tablespoons dried minced onion flakes 9 drops hot pepper sauce seasoning salt to taste 3/4 cup ketchup 1/2 cup water 1/4 cup vinegar 1/3 cup brown sugar 1 1/2 tablespoons dried minced onion flakes 1 teaspoon dry mustard 4 teaspoons Worcestershire sauce 6 drops hot pepper sauce Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt. Mix well and form into 1 inch meatballs. Place into a 9x13 inch baking dish. 3 Bake, uncovered, at 325 degrees F (165 degrees C) for 30 minutes. 4 Meanwhile, in a separate medium bowl, combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce. Mix together well and set aside. 5 Remove meatballs from oven and pour reserved sauce over them. Cover with foil and return to oven. 6 Bake, covered, in a preheated oven for 1 hour. Makes 4 servings Cocktail Meatballs III 2 pounds lean ground beef 1 1/4 cups grape jelly 1 cup chili sauce 2 tablespoons fresh lemon juice Directions 1 Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with foil. 2 Shape ground beef into golf sized balls. Arrange them on the large roasting pan. 3 Bake the meatballs for 20 to 25 minutes. 4 While the meatballs are baking, combine the jelly, chili sauce and lemon juice in a Dutch oven. When the meatballs finish cooking add them to the Dutch oven. 5 Cover the oven and simmer on low for 30 minutes. Serve the meatballs hot. Makes 32 servings Cocktail Meatballs IV 1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1/8 teaspoon ground black pepper 1 tablespoon snipped fresh parsley 1/3 cup minced onion 1 teaspoon salt 1 egg 1/2 teaspoon Worcestershire sauce 1/4 cup shortening 1 (12 ounce) bottle chile sauce 1 1/4 cups grape jelly Directions 1 In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly. 2 Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs. 3 Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted. 4 Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.Makes 4 servings Cocktail Meatballs V 2 pounds ground beef 10 ounces grape jelly 1/4 cup chili sauce 2 tablespoons prepared mustard Directions 1 Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil. 2 Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done. 3 Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks. Makes 32 servings Cocktail Meatballs 1 pound ground beef 1/2 cup dried bread crumbs 1/3 cup chopped onion 1/4 cup milk 1 egg 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/4 cup shortening 12 fluid ounces tomato-based chili sauce 1 1/4 cups grape jelly Directions 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes. Makes 16 meatballs Danish Meatballs with Dill Sauce 1 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 2 teaspoons salt 1/2 teaspoon ground black pepper 2 eggs 1/3 cup finely chopped onion 1/2 cup heavy cream 1 cup dry bread crumbs 1 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 2 cups sour cream 1/4 cup chopped fresh dill Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet. 3 Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill. 4 Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned. 5 Place meatballs in a chafing dish and cover with the sauce to serve. Makes 25 meatballs