Time 1h Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish. Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes. Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.
Time 2h26m Yield 16 Number Of Ingredients 9 Steps:
Mix ground chuck, evaporated milk, onion soup mix, bread crumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet. Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more. Transfer meatballs to a slow cooker. Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.
Time 30m Yield about 3 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls., Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs., In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.
Time 1h5m Yield about 3 dozen. Number Of Ingredients 14 Steps:
In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink.
Time 1h10m Yield 3 dozen Number Of Ingredients 12 Steps:
For meatballs:. Combine eggs, soup mix, cranberries, bread crumbs and parsley in bowl. Crumble in ground beef. Mix. Shape into 1-inch balls. Arrange 12 to 14 meatballs on microwave-safe plate. Cover with waxed paper. Cook on high for 3 to 4 minutes, or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs. For sauce:. Combine cranberry sauce, broth, brown sugar, ketschup, onions and cider vinegar in microwave-safe 2 quart dish. Cover and cook on high for 3 to 4 minutes, rotating once. Gently stir in meatballs. Cover and cook on high for 1 to 2 minutes, or until heated through. Note: I’m just not wild about cooking meat in the microwave – so I prefer to do these the old fashioned way. I have good luck with placing the formed meatballs on a rimmed baking sheet and placing them in the oven set at 350 for about 10 minutes – just until they firm up. I them add them to a saucepan on the stove that I have made the sauce in and let them simmer on low heat until they are cooked through.
Time 2h Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Saute onions in 3 T. butter. Let cool a bit and lightly mix the meat, onions, bread crumbs, eggs, 1 1/2 cups of the cream. salt, pepper, nutmeg and parsley. Form into meatballs, about the size of a small walnut, place on cookie trays, and bake at 375 for 20-25 mn. Put in two casseroles, and make the cream gravy. Melt the 1/4 cup butter in a large, heavy saucepan Add the 1/4 cup flour, a touch more salt and pepper, cook for at least one minute. Do not brown. Gradually add the remaining cream, stirring continuously, until thickened. I like to add some Kitchen Bouquet for more flavor and some color at this point. Pour over the meatballs. Note: At this point, we generally freeze them and then defrost and bake for an hour or so on Christmas, as this recipe makes a lot of meatballs, so it is time consuming and who wants to do all that on the day of, right?. Also, you can freeze the cooked meatballs alone, and make the gravy later and pour it over the meatballs right before you bake them.
