How To make Festive Meatballs

Cranberry Meatballs Recipe | Slow Cooker Cranberry Meatballs | Fall Recipes

These meatballs are so easy to throw together. They make the perfect snack or appetizer for your Thanksgiving or Christmas party. They are a little sweet, a little tangy and a little spicy.

????????‍???? CRANBERRY MEATBALLS

2 bags (14 oz each) frozen meatballs, any variety
1 can 14 oz jellied cranberry sauce
1 bottle 12 oz chili sauce
¼ cup brown sugar
1 tbs. Worcestershire sauce
1-2 tbs. Sriracha hot sauce

Cook on high 3 hours

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➡️ Heinz chili sauce


➡️ Worcestershire sauce


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How to make Swedish Meatballs | Homemade Ikea Meatballs

Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).

Free printable recipe here:

Swedish Meatballs Ingredients:

Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil

Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt

To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans

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BBQ SAUCE MEATBALLS| BABY SHOWER MEATBALLS| GREAT APPETIZERS/MAIN DISH| BEST AT THE COOKOUT

SWEET BABY RAY’S BBQ SAUCE MEATBALLS| BABY SHOWER MEATBALLS| GREAT APPETIZERS|

INGREDIENTS
2 bags of Italian style meatballs
1 bottle of 40oz Honey sweet baby ray’s BBQ sauce
1 cup of grape jelly
1/4 teaspoon Adobo
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon of onion powder
1/4 teaspoons of garlic powder
1 can 8oz Pineapple chunks (optional)

Step 1
Preheat oven to 350°

Step 2
Place meatballs in a aluminum tray and season them with 1/4 teaspoon Adobo, 1/4 teaspoon lemon pepper seasoning,1/4 teaspoon seasoning salt, 1/4 teaspoon of onion powder, 1/4 teaspoons of garlic powder. Mix well

Step 3
Place the meatballs in the oven for 20 minutes

Step 3
In a bowl combine 1 container of sweet baby ray’s bbq sauce and 1 cup of great jelly mix well

Step 4
Remove meatballs from the stove and the the bbq sauce mixture and mix well until all the meatballs are well coated with the bbq sauce.

Step 5
Place meatballs back in the oven for another 20 mins

Step 6
Remove meatballs from the stove sparkle, some fresh parsley on the top for garnish

Enjoy
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Ginger and Honey Festive Meatballs | DUMPLING SISTERS

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How To Make Cranberry Meatballs | Delish

Get the full recipe from Delish:

INGREDIENTS

1 lb. ground beef
1 Egg, lightly beaten
1/2 c. panko breadcrumbs
2 cloves garlic, minced
2 tbsp. finely chopped chives
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1 (14-oz.) can cranberry sauce
1 tsp. chili powder
1 tbsp. olive oil
Chopped parsley, for garnish

DIRECTIONS

1. Make meatballs: In a large bowl, combine beef with egg, panko breadcrumbs, garlic, and chives. Season with salt and pepper. Roll into small balls, about the size of ping pong balls.

2. Make sauce: In a medium bowl, whisk together barbecue sauce, cranberry sauce and chili powder.

3. In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides, about 2 minutes per side.

4. Pour sauce into the skillet and let meatballs simmer in sauce until cooked through, about 10 minutes. Reduce heat if the sauce is boiling to rapidly.

5. Garnish with parsley and serve warm.

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Spicy lamb and pork meatballs | Christmas appetizer

never buy Chipolatas or merguez sausages. just make them into meatballs at home! there will make perfect tasty Christmas snack or nibbles.

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????FRENCH CULINARY TERM GUIDE:

????????INGREDIENTS????????

Chipolatas (for 700 grams mixture):
500 grams lean pork shoulder meat
170 grams hard pork fat (fat back)
10 grams salt
2 grams black pepper ( freshly but coarsely grinded)

Merguez (for 1 kg mixture)
300 grams lean lamb meat
300 grams lean beef
250 grams lamb hard fat
10 mint leaves.
12 grams salt
20 grams harissa paste
2 grams black ((coarsely grinded)
2 garlic cloves ( pressed)
3 grams cumin powder
3 grams paprika powder (sweet)
2 grams cayenne pepper
8 grams Moroccan spices ( ras el Hanout)
60 ml olive oil
50 ml water

Tips: you can cook these in the oven but I had better results after the video using a frying pan. no added fat is necessary when pan frying. the lamb meatballs should be kept slighltyt undercooked to keep the juiciness. The pork meatballs should take 7 to 10 minutes to cook and must be cooked through.

Pair with mustard and harissa as dipping sauces .

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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine: