Party Meatballs 4 ways
Watch the recipe video here:
Barbecue Onion Meatballs
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Barbecue Onion Sauce
½ cup onion, finely minced
4 garlic cloves, minced
½ cup apple cider vinegar
1 cup ketchup
2 tablespoons tomato paste
1 tablespoon mustard
2 tablespoons Worcestershire sauce
½ cup, honey
¼ cup brown sugar
Salt, to taste
Pepper, to taste
Fried onions, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. Add oil to a pan on medium-high heat, and cook onions and garlic until they are deeply caramelized.
6. Add in the cider vinegar, ketchup, tomato paste, mustard, Worcestershire, honey, brown sugar, salt, and pepper, stir, and bring to a simmer. About 5 minutes.
7. Add the cooked meatballs and coat them with the sauce.
8. Sprinkle with the fried onions, poke with toothpicks, and serve!
Teriyaki Meatballs
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Teriyaki Sauce
½ cup mirin
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup soy sauce
½ cup sugar
Sesame seeds, to serve
Scallions, chopped, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. In a pan on medium high heat, add the mirin, garlic, ginger, soy sauce, and sugar. Stir the mixture and bring to a simmer for 5 minutes.
6. Add the meatballs and coat them with the sauce.
7. Sprinkle with the sesame seeds and scallions, poke with toothpicks, and serve!
Marinara Meatballs
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Kosher salt, to taste
Pepper, to taste
Marinara Sauce
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups pureed tomatoes
Grated Parmesan, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
6. Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and pureed tomatoes.
7. Stir the mixture and bring to a simmer for 5 minutes.
8. Add the meatballs and coat them with the sauce.
9. Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
Swedish Meatballs
INGREDIENTS
Meatballs
1 pound ground beef
1 pound ground pork
1 cup panko bread crumbs
½ cup onion, finely minced
¼ cup parsley, finely chopped
2 cloves garlic, minced
2 eggs
Salt, to taste
Pepper, to taste
Swedish Gravy
¼ cup butter
¼ cup all-purpose flour
2 cups beef broth
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
1 cup heavy cream
Salt, to taste
Pepper, to taste
Parsley, chopped, to serve
PREPARATION
1. Preheat oven to 425°F (220°C).
2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
4. Bake meatballs for 15 minutes, until golden brown. Set aside.
5. Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
6. Add the beef broth, stir, and cook until it thickens.
7. Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
8. Add the meatballs and coat them with the gravy.
9. Sprinkle with the parsley, poke with toothpicks, and serve!