Sue Bee Honey Tangy Mini Meatballs Recipes

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TANGY MEATBALLS



Tangy Meatballs image

A friend gave me this recipe many years ago. It came from some cooking contest and was printed in a newspaper. The sauce is sweet and tangy and works well with plain rice. The meatballs have a lot of extra ingredients that really aren't necessary so one could use their own meatball recipe for this dish. The foil in the pan is just for easy clean up. A nice salad and some good bread would make this a quick and easy meal. The cook time is figuring that you are simmering the sauce while the meat balls are baking.

Provided by DDW7976

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup Rice Krispies
2/3 cup powdered milk
1/4 cup onion
2 tablespoons catsup
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 lb hamburger
1 (15 ounce) can tomato sauce
1/2 cup catsup
1/4 cup brown sugar
1/4 cup chopped onion
1/4 cup pickle relish
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar
1/4 teaspoon pepper
cooked rice

Steps:

  • Mix meatball ingredients together and shape into 2" balls.
  • Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
  • Combine all sauce ingredients and simmer on low heat.
  • Add meatballs and simmer until sauce thickens.
  • Serve over rice.

Nutrition Facts : Calories 525.6, Fat 20.5, SaturatedFat 9, Cholesterol 149.7, Sodium 2012.6, Carbohydrate 54.2, Fiber 2.3, Sugar 39.4, Protein 33.4

LAMB AND HONEY MEATBALLS



Lamb and Honey Meatballs image

My adaptation of a recipe from the Summer 2009 Coles magazine, where it's listed as costing $A1.75 per serve. I've added several herbs, an apple and walnuts to the original recipe. Apple in meatballs adds moistness and flavour. If you want to keep the price down, perhaps add some extra onion, some more apple (depending on the price of apples) and then some more breadcrumbs - and either omit or reduce the quantity of walnuts. Another way of stretching this recipe further would be to add a can of drained, processed butter beans in step one, before shaping the mixture into meatballs. I've added herbs I particularly like: please feel free to vary the herbs to meet your taste preferences and to vary the quantities. I've specified mincing the onion, garlic and apple as I process mine in a mini processor. All of these could, of course, also be finely chopped. And if you're not overly fond of lemon, do consider an alternative!

Provided by bluemoon downunder

Categories     Lamb/Sheep

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 onion, minced
2 garlic cloves, minced
500 g ground lamb or 16 ounces ground lamb
1 granny smith apple, minced
1 1/4 cups dried breadcrumbs
1 egg, lightly beaten
1 teaspoon thyme leaves, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 cup walnuts, chopped (optional)
1 lemon, juice and zest of
2 teaspoons Worcestershire sauce
sea salt, to taste
fresh ground black pepper
olive oil, for panfrying if panfrying rather than barbecuing
2 tablespoons honey
salad greens (optional) or baby spinach leaves, to serve (optional)

Steps:

  • In a large bowl, combine the onion, garlic, lamb mince/ground lamb,apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.
  • Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.
  • Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or with your favourite potato salad, salad greens or baby spinach leaves or other salads.

TANGY MEATBALLS



Tangy Meatballs image

My mom started making this when I was younger and it's always a hit! I've had to jot down the recipe anytime I've made it for company. I usually make up a big batch of these meatballs and keep in the freezer for other uses because they are so good! Hope you like them too!

Provided by Loves2Teach

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup breadcrumbs
1 cup milk
2 lbs ground beef
1 cup onion
2 eggs, lightly beaten
1/2 teaspoon salt
1 dash pepper
2 (12 ounce) bottles of brooks tangy catsup
1 (10 ounce) jar apple jelly
1 dash oregano
1 dash onion salt
1 dash garlic salt

Steps:

  • For Meatballs- Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
  • Bake at 350F for 25 minutes (I usually start preparing the sauce about 15 minutes into the meatballs baking).
  • Drain.
  • For Sauce- Cook in saucepan till jelly dissolved and sauce is hot.
  • Add cooked meatballs and serve!

Nutrition Facts : Calories 694.5, Fat 27.2, SaturatedFat 10.6, Cholesterol 179, Sodium 1756.7, Carbohydrate 79.4, Fiber 2, Sugar 52.6, Protein 36.2

TANGY ASIAN MEATBALLS



Tangy Asian Meatballs image

This is a recipe f rom the magazine "All You". It is meant to be cooked in a slow-cooker, but may be pan fried also if you do not own a slow cooker. I changed it slightly when I tried it, and substituted ground turkey for the pork. Here is the original recipe as published.

Provided by Navy Wife Chef

Categories     Pork

Time 3h15m

Yield 10-12 meatballs, 4 serving(s)

Number Of Ingredients 10

1 lb ground pork
1/3 cup panko breadcrumbs, bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred chinese plum sauce
2 tablespoons hoisin sauce

Steps:

  • Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
  • Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
  • Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

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