HOMESTYLE MEATBALLS RECIPE RECIPES

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EASY ASIAN GLAZED MEATBALLS RECIPE: HOW TO MAKE IT



Easy Asian Glazed Meatballs Recipe: How to Make It image

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. —Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

Steps:

  • In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

Nutrition Facts : Calories 376 calories, FatContent 23g fat (10g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 1296mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

MAKE-AHEAD ITALIAN MEATBALLS RECIPE - BETTYCROCKER.COM



Make-Ahead Italian Meatballs Recipe - BettyCrocker.com image

Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Yield 30

Number Of Ingredients 11

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso™ dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

Steps:

  • Heat oven to 400°F.
  • Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
  • Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
  • Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
  • About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Nutrition Facts : Calories 65 , CarbohydrateContent 6 g, CholesterolContent 15 mg, FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 270 mg

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