Mini Meatballs With Dipping Sauce Recipes

MEATBALLS IN BARBECUE SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. , Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE

Steps:

• Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
• Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
• In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

MINI MEATBALLS WITH DIPPING SAUCE

Steps:

• Preheat oven to 450 degrees.
• MEATBALLS:Mix all ingredients except for flour together, using a food processor if you want a very smooth mixture.
• Shape into 1 inch balls; roll lightly in flour, and arrange in one layer in a lightly oiled baking dish or jelly roll pan.
• Bake in upper middle level, 7 to 8 minutes, turning once or twice, to brown nicely and just to stiffen.
• Reduce oven temperature to 350 degrees.
• Drain in a sieve or colander.
• SAUCE:In a medium sauce pan, boil down the ingredients for the sauce until lightly thickened, carefully correct seasoning, and fold in meatballs.
• Bake for 20 minutes.

MINI MEATBALLS WITH RASPBERRY-BALSAMIC BARBECUE SAUCE

Steps:

• For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).
• In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.
• For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl.
• Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.