How To make Tangy Meatballs
2 Eggs
2 c Quick-cooking or rolled oats
12 oz Can evaporated milk
1 c Chopped onion
2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
3 lb Lean ground beef
Sauce: 2 c Ketchup
1 1/2 c Brown sugar
1/2 c Chopped onion
1 t Liquid smoke
1/2 ts Garlic powder
In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix well. Shape into 1 1/2" balls. Place in two 13x9x2" baking pans. Bake, uncovered, at 375 degrees
for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)
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My EPIC homemade sweet & sour sauce with meatballs | Marion's Kitchen #athome
The homemade sweet and sour sauce on this Chinese classic is sticky, glossy and utterly gorgeous. Plus, I've used ready-made meatballs to make this the easiest weeknight dinner in under 30 minutes!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Tangy Cranberry Meatballs
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Perfect for a holiday appetizer, tailgate party or family get-together, these Tangy Cranberry Meatballs come together in a jiffy using leftover gravy and cranberry sauce from your holiday meal. So easy...and so good!
Cranberry Sweet and Sour Meatballs Recipe
Cranberry Sweet and Sour Meatballs are a sweet and tangy appetizer perfect for the holidays! Use up leftover cranberry sauce from the holidays in this quick and easy recipe. These are a great make ahead appetizer for game day, movie nights and get togethers.
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How to Make Grape Jelly Meatballs | Appetizer Recipes | Allrecipes.com
These are for your next party - you will not disappoint and they are super easy!
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Tangy Turkish Bulgur Meatball Stew with Pomegranate Sauce
This incredible, yet almost to be forgotten dish is called Nardan Aşı (Nar means pomegranate in Turkish), as it's made with plenty of pomegranate molasses to give it's unique tangy and aromatic flavor. It's an old and local recipe from the city of Diyarbakir in the southeast of Turkiye. Just a perfect combination with bulgur meatballs and sour sauce flavored with spices and pomegranates.
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Ingredients:
• 500 g ground beef (lean)
• 200 g fine bulgur, 1 cup
• 125 ml pomegranate molasses, ~ ½ cup
• 200 g chickpeas (cooked), 1 cup
• 200 g crushed walnuts
• 2 onions
• 60 g tomato paste, 3 tbsp
• 10 g / 3 tsp dried purple basil
• 40 g / 3 tbsp vegetable oil
• 50 g butter / 3 tbsp
• 3 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes (pul biber)
• 1.5 liter hot water
• Pomegranate seeds and chopped parsley to garnish
Instructions:
1. Add the ground beef into a large mixing bowl or tray
2. Add the bulgur and grate 1 onion, add into the bowl
3. Add crushed dried basil, black pepper, 1 tsp salt and 2 tsp chili flakes
4. Mix the ingredients and knead with your hands for 10 minutes until combined
5. Cover and let the mixture rest for 15 minutes and knead another few minutes
6. Slightly wet your hands and take grape size pieces from the mixture and roll between your palms to shape small balls
7. Cover and set aside the meatballs and let them rest while the sauce is being prepared
8. Heat up 3 tbsp vegetable oil and melt 3 tbsp butter in a large pan
9. Finely chop 1 onion, add into the pot and cook for 2-3 minutes until the onions are lightly browned
10. Add 3 tbsp tomato paste, stir and cook until the paste is cooked and fragrant
11. Add and stir 1.5 liter hot water and bring to a boil
12. Once boiling, add the pomegranate molasses and the meatballs
13. Bring to low heat, gently stir and cook the meatballs for 10 minutes
14. Peel the skins of the cooked chickpeas and roughly chop or crush the walnuts
15. Add the cooked chickpeas and the walnuts into the pot
16. Season with 2 tsp salt and let it simmer for another 20 minutes
17. Serve in deep bowl or plate, garnish with pomegranate seeds and chopped parsley
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Sweet and Tangy Hawaiian Meatballs
A sweet-and-sour pineapple glaze brings a taste of the Pacific islands to these crowd-pleasing meatballs, thanks to the creative genius of Celebrity Chef Ralph Pagano. Check out his mind blowing recipe on Lifetime’s The Balancing as he shows our viewers how to prepare his Hawaiian version of spaghetti and meatballs using Maruchan’s Yakisoba noodles. Aloha
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