Drunken Pork Balls Recipes

DRUNKEN MEATBALLS (WITH CROCK POT INSTRUCTIONS)

Steps:

• Combine the first three ingredients and simmer for 5 minutes, until blended.
• Add meatballs and simmer, covered for about 45 minutes.
• CROCK POT: For the crock pot, prepare sauce as above. Put meatballs (they can be frozen meatballs) into crock pot, pour sauce over and cook on low for 8 to 12 hours.

ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)

Steps:

• Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

DRUNKEN MEATBALLS

Steps:

• 1. In crock pot, mix ketchup, brown sugar, & Jack Daniels. Stir in frozen meatballs. Cook on high for approx. 2-3 hours until done. Keep crock pot on warm after cooking to serve hot. * I usually have to double or triple this recipe when taking them somewhere! Enjoy!!!!! *

DRUNKEN GRANNY MEATBALLS !!!

Steps:

• 1. Mix together all meatball ingredients. Refrigerate 90 minutes Or put in freezer for 15 minutes.
• 2. Form into 1-inch meatballs. Brown in bacon fat, when cooked, remove from frying pan to large bowl. Put onions in the pan for about 8-10 minutes over medium heat. Put the onions with the meatballs.
• 3. Add broth into pan and stir until it is boiling, this helps to get the pan drippings. Add corn starch mixed with milk. Stirring constantly, add in the sour cream sour cream, then the alcohol. It will thicken to a rich sauce.
• 4. Put the meatballs and onions into the pan and gently fold into the sauce. Remove from heat and serve!
• 5. *** Serve over noodles or mashed potatoes, with a salad or vegetable.

ITALIAN MEATBALLS IN SAUCE (MOOSE, PORK & BEEF)

Steps:

• 1. To make meatballs, in a small bowl, mix the crumbled bread and milk and let stand for 10 mininutes. (to much bread crumbs for me so I will use a little less next time. Do not use a soft bread, as it will be more pastey.)
• 2. Take about 1 pound of moose (or venison). Leave semi-frozen and cut into 1/2" pieces..Put in food processer (semi-frozen) and chop fine. If meat thaws to fast, set on (wax paper) cookie sheet and put in freezer for 30 minutes.
• 3. In a large bowl, combine moose, italian sausage, eggs, cheese, parsley, garlic, salt and pepper. Squeeze the bread with your hands to remove the excess moisture and then discard the liguid (milk). Add the bread to the meat mixture and mix gentley until combined.
• 4. Use an ice cream scoop or your damp hands and form meat balls into 2" balls. Use a genteltouch, handling the meat mixture lightly. If you pack or squeeze the meatballs, they can become tough and dry. (they are also hard to fry, but worth it) As the balls are made, set them aside on a large plate or tray.
• 5. In a fry pan large enough to hold all the meatballs in a single layer, warm the olive oil over medium-high heat. Add the meatballs and cook, turning them occasionally, until crisp and brown on all sides, about 15 to 20 minutes. Transfer the meatballs to a plate and drain off all but 2 Tbs. of fat from pan.
• 6. SAUCE: To make sauce, return the pan to medium heat, add the onion, and saute'. add the crushed tomatoes and juice. Stir well and deglaze the pan. Season with salt and pepper to taste and bring to a simmer. (I added italian seasoning as it was just to tomato-ee for me.)Cook until the sauce thickens, about 20 minutes..Stir in Basil.
• 7. Return meatballs to pan with sauce and cook, basting them often with the sauce, until hot and cooked through (10 min.) Serves 6 to 8.
• 8. These meatballs can be prepared up to 2 months in advance. So I divided the meatballs (for 2 dinners) and placed the raw meatballs on a cookie sheet that had parchment or wax paper on it. After about 2 hours, transfer them to an airtaight container..Before cooking them, defrost in refrigerator over night.(I let the meatballs set in the freezer overnight and used my food saver to vaccum pack.)I also cooked all the meatballs and then froze the meatballs, as above, and sealed.
• 9. You can use your own homemade sauce that you enjoy or bottled of marinara sauce if in a pinch. Cooks Note: I also added 1 pound of hamburger to this meat mixture and it made 3 batches of meatballs (12 each). Cook in sauce and serve over pasta.

DRUNKEN PORK BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground pork, eggs, bread, bread crumbs, honey, Madeira, rosemary, sage, and garlic in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.