Meat Balls // Mom on Time-out

 Grandma's Sweet & Sour from momontimeout.com

Sauce

  • 1 cup chopped green bell pepper
  • 20 oz pineapple chunks in juice (including the juice)
  • 1 cup chopped onion
  • 2/3 cup brown sugar
  • 1 cup ketchup
  • 1 cup water
  • 4 tbsp vinegar
  • 4 tbsp Worcestershire sauce

Instructions

  • Preheat oven to 350 degrees.

Sauce

  • Combine all ingredients and pour over meatballs.
  • Bake for one hour uncovered.
  • Serve over rice.

Herbed Gravy

24 meatballs

The BEST Turkey Meatballs

  • 16 oz lean ground turkey
  • 1 1/2 cups seasoned cornbread stuffing
  • 1/2 cup chicken stock
  • 1 small onion grated
  • 1 stalk celery diced
  • 3 tbsp chopped fresh parsley
  • 2 eggs
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 2 tbsp olive oil

Herbed Gravy

  • 12 oz McCormick Simply Better Turkey Gravy 1 container
  • 1 tbsp fresh herbs chopped - thyme, rosemary, sage, parsley
  • pepper to taste

Instructions

The BEST Turkey Meatballs

  • Preheat oven to 400F degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Place stuffing in a resealable ziploc bag and crush lightly with a rolling pin or mallet. I ended up with one cup of stuffing crumbs.
  • In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.
  • Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.
  • Add ground turkey and mix gently just until combined.
  • Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.
  • Drizzle with olive oil.
  • Bake for 15 to 20 minutes or just until cooked through.

Herbed Gravy

  • In a small bowl, combine gravy, herbs, and pepper.
  • Heat according to package instructions.
  • Serve with meatballs and mashed potatoes.

Cocktail Meatballs

Ingredients

  • 40 frozen meatballs
  • 1 1/2 cups grape jelly
  • 12 oz chil sauce 1 bottle

Instructions

  • Spray slow cooker with cooking spray.
  • Place meatballs in slow cooker.
  • Cover with chili sauce and grape jelly.
  • Cook on low for 4 to 6 hours or high for 2-3 hours or until meatballs are heated through.
  • Served by themselves or with rice.

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 81mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

TUSCAN CHICKEN MEATBALL SANDWICHES

Ingredients

Sun Dried Tomato Mayo

  • 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
  • 1/4 cup mayonnaise

Chicken Meatballs

  • 1 lb ground chicken
  • 1 egg lightly beaten
  • 2 tbsp Mezzetta Sun Ripened Dried Tomato Pesto
  • 1 tbsp Mezzetta Savory Garlic Everything Spread
  • 2 tbsp chopped fresh parsley
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil

Rolls

  • 4 French rolls split
  • 4 tbsp Mezzetta Savory Garlic Everything Spread
  • 8 slices provolone cheese

Instructions

Sun Dried Tomato Mayo

  • Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.

Chicken Meatballs

  • Preheat oven to 350 degrees.
  • Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
  • Lightly oil or spray a baking sheet.
  • Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
  • Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
  • Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
  • Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
  • Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
  • Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stick" and not roll around.
  • Top with sun dried tomato mayo and additional chopped parsley if desired.

Nutrition

Calories: 891kcal | Carbohydrates: 48g | Protein: 50g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 208mg | Sodium: 1579mg | Potassium: 745mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 4mg | Calcium: 650mg | Iron: 13mg


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