Meatball Appetizer Recipes

Buffalo Chicken Meatballs

I don't know about you but I am bored of beef meatballs and also bored of messy buffalo chicken wings so came up with this combination from two of my favorite recipes. As a bonus, they freeze well if you would like to make a double batch. And, hey, chicken meatballs with favorite pasta sauce instead of buffalo sauce sounds good to me, too.

Ingredients:

• 1 lb ground chicken (light, dark or combination)
• 2 Tbsp. onions, finely diced
• 12 saltine crackers, crushed
• 2 Tbsp. olive oil
• 1/2 cup Durkee or Frank's Red Hot Sauce
• 1/2 cup butter
• Celery sticks
• Blue Cheese Dressing - I recommend Marie's Chunk Blue Cheese

Directions:

Preheat oven to 350 degrees F. Heat the hot sauce and butter in a small saucepan over low heat stirring occasionally.

Combine chicken, onions and crackers and then round into dollar size balls. Brown the meatballs in a large skillet with the olive oil on medium heat. Transfer the meatballs into a baking dish.

Smother the meatballs with the hot sauce and butter sauce, cover baking dish and bake for 45 minutes.

Serve with celery sticks and blue cheese dressing on the side.

Enjoy ;-)

By Deeli from Richland, WA

Buffet Meatballs

Ingredients:

Meat Balls:

• 3 lb. ground beef
• 1 1/2 cups fine bread crumbs
• 1 cup smooth applesauce
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. nutmeg
• 1/2 can tomato soup
• 2 eggs

Sauce:

• 3 cans tomato soup, undiluted
• 3 cup each of diced carrots, onions, celery
• 3 Tbsp. Worcestershire sauce
• add water, if necessary to cover meat balls

Directions:

Mix meat ball ingredients and form into medium sized balls. Brown and place in covered baking dish, pour sauce over. Bake 2 1/2 hours in slow oven (250 degrees F) until meat balls are puffed from absorbing sauce.

By Robin from Washington, IA

Appetizer Meatballs

Quick, Easy and Good!

Ingredients:

• 2 lbs. lean ground pork
• 1 cup ice water
• 1/4 cup soy sauce
• 1/4 tsp. freshly ground black pepper

Directions:

Heat oven to 375 degrees F.

With hands or wooden spoon mix pork, water, soy sauce, and pepper thoroughly in large bowl. Shape into 3/4 inch balls (mixture will be fairly soft and balls will not be perfect).

Arrange closely together in single layer on un-greased shallow baking pan, like a jelly-roll pan. Bake for 20-30 minutes.

Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch). Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Makes about 7 Dozen

By Jodi from Aurora, CO

Porcupine Meatballs

Ingredients:

• 1 egg, lightly beaten
• 1/2 cup uncooked instant rice
• 2 Tbsp. finely chopped onion
• 1 Tbsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. lean ground beef
• 1 can tomato soup, undiluted
• 1 cup water
• 1 tsp. Worcestershire sauce

Directions:

In a bowl combine first six ingredients. Crumble beef over mixture and mix well. Shape into 1 - 1 1/2 inch balls. Place in casserole dish. Combine last four ingredients; pour over meatballs. Cover with lid and place in preheated 350 degree F oven for 45 minutes. 4-6 servings.

By Robin from Washington, IA

Easy Meatballs

Simple, only 5 ingredients.

Ingredients:

• 1 (18 oz.) pkg. Armour fully cooked meatballs, frozen, 70 count
• 5 oz. Smuckers grape jelly
• 5 oz. Deep South apple jelly
• 5 oz. Sweet Baby Ray's regular BBQ sauce
• 1 (16 oz.) bottle Del Monte ketchup

Directions:

Combine everything except the meatballs in a bowl. Mix well. Add meatballs to crock pot. Pour sauce over meatballs. Using a wooden spoon, stir the meatball and sauce to cover meatballs. Cook on low for 4 hours or until done.

Source: Something I have been making for years for friends at pot luck dinners.

By John L. from Columbus, GA

Zesty Party Meatballs

Meatballs Ingredients

• 2 lb. ground beef
• 1 cup cornflake crumbs
• 1/3 cup minced fresh parsley
• 2 Tbsp. dried onion flakes
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 2 eggs
• 1/3 cup ketchup
• 2 Tbsp. soy sauce

Sauce Ingredients

• 1 can jellied cranberry sauce
• 1 bottle chili sauce
• 2 Tbsp. packed brown sugar
• 1 Tbsp. lemon juice

Directions

Preheat oven to 350 degrees F. For meatballs, combine all ingredients in large bowl, shape into 1 inch balls. Place in single layer in two 9x13 inch baking dishes. For sauce, combine all ingredients in medium saucepan. Cook over medium heat, stirring occasionally, until smooth and well blended; pour evenly over meatballs. Bake 30 minutes or until heated through. Transfer to chafing dish, if desired. Serve hot.

By Robin from Washington, IA

Meatballs in a Hoisin and Tomato Sauce

These are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a hoisin-tomato sauce. The chickpea puree is created from simply processing the chickpeas to a paste. Hummus is too thin.

Ingredients

• 1/2 pound ground lamb
• 1/3 pound ground turkey
• 1/2 cup chickpea puree (not hummus)
• 1 egg
• 3 Tbsp. matzo meal
• 1-1/2 tsp. salt
• 1 tsp. crushed red pepper
• 1-1/2 tsp. parsley (dried is fine)
• 1 6-ounce can tomato paste
• 1 Tbsp. Hoisin Sauce
• 3 Tbsp. lemon juice
• 1 tsp. salt

Directions

Preheat broiler. Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt, pepper flakes and parsley. Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce). Shape the meat mixture into golfball sizes and place on a baking sheet. Broil 8-10 minutes, turning balls 1/2 way through.

Combine the tomato paste, hoisin sauce, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well. Add the meatballs and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.

Note: I also like to add a can of either whole or chopped stewed tomatoes.

By Lor or Peepers from Toronto, Ontario

Fondue Meatballs

Ingredients

• 1-1 1/2 lb. ground beef
• 1/4 cup oats
• 1 egg
• 1/4 cup finely chopped onion
• salt and pepper, to taste
• 1 tsp. Italian seasoning
• 2 pkgs. refrigerator biscuits
• oil for frying
• spaghetti sauce
• grated Parmesan cheese

Directions

Combine first 4 ingredients and seasonings in bowl; mix well. Shape into small meatballs. Separate each biscuit into thirds. Wrap each meatball in biscuit dough. Place on fondue fork. Fry in hot oil in fondue pot until golden brown. Dip into hot spaghetti sauce. Sprinkle with Parmesan cheese. Makes 60 meatballs.

By Robin from Washington, IA

Quick Meatballs

Ingredients:

• 1 1/2 lbs. hamburger
• 1 egg
• 1 cup crispy rice cereal
• salt and pepper, to taste
• 1 tsp. onion flakes

Sauce:

• 3 Tbsp. brown sugar
• 1/4 cup ketchup
• 1 tsp. dry mustard
• 3 Tbsp. vinegar

Directions:

Combine meat ingredients and mix well with your hands. Form into balls. Place in shallow greased pan and bake at 350 degrees F until brown, about 1/2 hour. While meatballs are baking, prepare the sauce. Combine the sauce ingredients and pour over the meatballs. Bake slowly for an additional 15 minutes. A crock pot can be used for this, if you prefer.

By Robin from Washington, IA

Meatballs With Spanish Sauce

These are kind of unusual, but maybe that's why I like them? Enjoy!

Ingredients:

• 2 lbs. ground beef
• 2 eggs, well beaten
• 1 cup fine bread crumbs
• 1 can tomato sauce (8 oz.)
• 1 can mushroom stems and pieces, liquid also
• 3 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic salt

Sauce:

• 3 cans tomato sauce (8oz. size)
• 1 can taco sauce (5oz.)
• 3 shakes Tabasco sauce
• 1 tsp. salt
• 1 Tbsp. chili powder

Directions:

Mix all ingredients and gently roll into walnut-size balls. Makes 7-8 dozen. Place in a lightly greased pan and bake in 425 degree F oven for 15 minutes. Remove and turn meatballs; return to oven for another 10 minutes. Spoon off grease and add sauce. Reheat and serve.

For sauce: Mix ingredients thoroughly and spoon over cooked meatballs.

By Robin from Washington, IA

Mexican Meatballs

Ingredients

• 2 lb. lean ground meat*
• 1 medium onion, finely chopped
• 1 small can chopped green chiles, drained
• 1 package taco seasoning
• 1 can enchilada sauce
• 1 can tomato sauce
• 1 cup grated cheddar and/or monterey jack cheese

*burger, chicken, turkey, venison, pork or a mixture of any of these. I use ground pork and ground venison

Directions

In one bowl mix ground meat, onion, green chiles and taco seasoning. Mix enchilada sauce and tomato sauce in another bowl. Form meat mixture into meatballs about the size of walnuts.

There are 2 ways you can cook this.

You can fry these in a small amount of oil on the stove, drain on paper towels, rinse out skillet. Return meatballs to skillet with enchilada & tomato sauce mix & simmer for 30-45 minutes. Then top with cheese.

The other way you can cook these is to place meatballs in your crock pot and pour the enchilada and tomato sauce mixture over the meatballs. Cook for 4-5 hours on high. Top with the cheese in the last 30 minutes of cooking. This is wonderful! Enjoy!

Source: I found this recipe on lapbandtalk.com - it was an original recipe from another member

By Jessica from Wooster, Arkansas

Ranch Meatballs

Ingredients

• 1 package Hidden Valley Ranch Original Ranch Dressing mix or generic brand
• 1 lb. ground beef
• 2 Tbsp. margarine or butter
• 1/2 cup beef broth

Directions

Combine ground beef and dressing mix. Shape into meatballs. Melt margarine in a skillet and brown meatballs on all sides. Add broth. Cover and simmer until cooked through (10-15 minutes). Serve warm with toothpick. Makes 2 dozen

By Robin from Washington, IA

Spicy Cocktail Meatballs

Ingredients

Meatballs:

• 1 1/2 lb. lean ground beef
• 1 tsp. salt
• 1 Tbsp. shortening or oil
• 1/4 tsp. black pepper
• 2 Tbsp. chopped onion
• 1/2 bell pepper, chopped fine
• 1 tsp. steak sauce
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. ketchup

Sauce:

• 1 medium onion, chopped fine
• 1/2 green pepper, chopped fine
• 1 can tomato sauce (8oz.)
• salt and pepper
• 1 Tbsp. cooking oil
• 1 can tomatoes (16oz.)
• 1/4 tsp. Tabasco sauce

Directions:

Saute' onion and green pepper in oil. Add remaining sauce ingredients and blend. Mix above meatball ingredients. Shape into tiny meat balls. Brown in shortening or oil. Add sauce and simmer until done. Freezes well.

By Robin from Washington, IA

Cocktail Meatballs

Ingredients:

• 5 lb. ground beef
• 2 lb. ground pork
• 8 rusk, crushed
• 2 eggs
• 2 cup milk
• 2 tsp. salt
• 1 tsp. ginger
• 1 tsp. cloves
• 1 tsp. allspice
• 4 Tbsp. instant onion

Directions:

Mix all the ingredients together. Shape into cocktail size balls. Brown. Makes 325 meatballs. Bake at 325 degrees F for approx. 30-45 minutes. Serve with your favorite sauce for meatballs.

By Robin from Washington, IA

No-Fuss Meatballs

Ingredients

• 1 package (14oz) frozen cooked meatballs, thawed
• 1 Tbsp. soy sauce
• 1/2 cup chili sauce
• 1/2 cup grape jelly
• 1/4 cup Dijon mustard

Directions

In a skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes. Yield: about 2 dozen.

By Robin from Washington, IA

Curried Meatballs

Ingredients

• 1 large, red cooking apple
• 1 small onion
• 1 1/2 lb. ground beef
• 1 cup plain dried bread crumbs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 large egg
• 1 cup long-grain rice
• 1 package frozen peas, thawed
• 2 packages. white sauce mix
• 2 1/2 cup milk
• 1 1/4 tsp. hot curry powder

Directions

About 1 hour before serving:

Cut apple in half. Grate onion and half of unpeeled apple; reserve remaining apple for garnish. Preheat oven to 400 degrees F. In bowl, mix grated apple and onion with ground beef, bread crumbs, salt, pepper, egg and 3 Tbsp. water. Shape ground beef mixture into 18 meatballs. Place meatballs in greased baking pan.

Bake 25 to 30 minutes until meatballs are lightly browned and cooked through. Meanwhile, prepare rice as label directs. Stir in peas; heat through. In 2 qt. saucepan, mix whitesauce mix, milk, and curry powder. Over medium heat, heat curry sauce to boiilng, stirring constantly; boil 1 minute. Arrange rice mixture and meatballs on platter; spoon sauce over meatballs. Slice remaining half apple; use to garnish platter. Makes 6 servings.

By Robin from Washington, IA

Sweet Saucy Meatballs

Ingredients

• 2 eggs slightly beaten
• 1 cup dry bread crumbs
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 pounds ground beef
• 1 bottle (14 ounces) ketchup
• 1 jar (12 ounces) grape jelly
1 medium onion, finely chopped

Directions

In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 1 inch balls.

Place on a greased rack in a shallow baking pan. Bake uncovered at 350F for 20 minutes, or until no longer pink. Drain on paper towels. Transfer to a greased 13-in X 9-in X 2-in. baking dish.

In a large saucepan, combine the ketchup, jelly and onion. Cook and stir over medium heat for 3-5 minutes or until jelly is melted. Pour over the meatballs. Bake, uncovered, 20 minutes longer or until sauce is bubbly.

Source: A friend Jean

By Raymonde from North Bay, Ontario

Cranberry Salsa Meatball Appetizers

Ingredients

• frozen bag of meatballs
• 1 can cranberry sauce, jellied or whole
• 1 jar of salsa (I use WalMart brand Garlic and Lime)

Directions

Mix the salsa and the cranberry jelly together and pour over meatballs in a crockpot. Cover and cook on low for several hours or on high for a few hours, the longer it cooks the better.

These, with the salsa I use, are sometimes hot.

By Michele from Western KY