Meatballs

on .

Try one of these variations on an old favorite

Pizza Meatballs

2 lbs. ground beef
1 cup milk
2 tsp. garlic salt
2 cups seasoned bread crumbs
¼ cup dried minced onion
¼ tsp. pepper
1 (8 oz.) block mozzarella cheese
¼ cup cooking oil
1⁄3 cup flour
2 (28 oz.) jars pizza sauce

Combine first six ingredients. Shape into 48 small meatballs and cut cheese into 48 cubes (1⁄2-inch); push a cube into the center of each meatball. Roll lightly in flour. In a skillet, cook meatballs in oil until brown. Add pizza sauce and bring to a boil. Reduce heat. Cover and simmer for 25 to 30 minutes. Serve over pasta or rice. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.

Meatball Calzones

1 (12 oz.) pkg. frozen fully cooked meatballs, thawed
2 cups pizza sauce
1 (4 oz.) cup shredded, part skim mozzarella cheese
¾ cup ricotta cheese
2 tbls. fresh basil, minced
1 egg white
2 tbls. water
1 (15 oz.) pkg. refrigerated pie pastry

Additional pizza sauce, optional
Heat meatballs according to package directions. In a large saucepan, heat pizza sauce; stir in meatballs. In a small bowl, combine cheese and basil. In another bowl, whisk egg white and water; set aside. Unroll one pastry onto a greased 15 x 10-inch baking pan. Spoon half of meatball mixture onto half of the pastry, spreading to within 1⁄2 inch of the edges. Top with half of cheese mixture. Fold dough over the filling; forming a half circle. Moisten edges with water; seal with fork. Brush with egg mixture. Repeat with the remaining pastry, meatball mixture and egg mixture. Bake at 400° for 20-25 minutes or until golden brown. Cut each calzone into 3 wedges. Serve wedges with additional pizza sauce if desired. Yields 4 calzones. Martha B. Miller, Clark, Mo.

Two Meats Meatballs
2 lbs. of lean ground meat
1 lb. of ground pork or pork burger
2 cups of quick oats
1 can of Milnot
½ tsp. black cracked pepper
½ tsp. garlic powder
2 tsp. salt
2 tsp. chili powder
1 tsp. smoke flavoring
2 eggs, beaten
1⁄3 cup onion, chopped
Sauce:
1 cup brown sugar
2 cups Sweet Baby Rays original BBQ sauce
1 (14 oz.) can cranberry sauce
Mix all ingredients in order and shape in small firm balls a little smaller than golf-ball size. Bake at 350° for 1 hour. Drain meatballs well. Sauce: Add brown sugar, BBQ sauce and cranberry sauce to saucepan. Heat until the ingredients start to boil. Pour over meatballs and continue to cook in a crockpot until the meatballs and sauce are hot. Yields 12 servings. Carolyn Harms, Leeton, Mo.

Appetizer Meatballs
2 lbs. lean ground beef
2 eggs, lightly beaten
1 cup (4 oz.) shredded mozzarella cheese
½ cup dry bread crumbs
¼ cup onion, finely chopped
2 tbls. Parmesan cheese, grated
1 tbls. ketchup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 tsp. dried basil
1 tsp. salt
¼ tsp. pepper
Sauce:
1 (14 oz.) bottle hot or regular ketchup
2 tbls. cornstarch
1 (12 oz.) jar apple jelly
1 (12 oz.) jar currant jelly
In a bowl combine the first 12 ingredients; mix well. Shape into 1-inch balls. Place on a rack in a shallow roasting pan. Bake at 350° for 10 to 15 minutes. Remove the meatballs and rack; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes. Yields 8 dozen. Lorene Gingerich, Clark, Mo.

Swedish Meatballs
1 egg, lightly beaten
½ cup milk
1 cup quick cooking oats
½ cup onion, finely chopped
1 tsp. salt
¼ tsp. ground nutmeg
¼ tsp. pepper
1 1⁄2 lb. ground beef
¼ cup butter, cubed
Dill Dream Sauce:
2 tbls. flour
1 cup heavy whipping cream
1 cup beef broth
1 tsp. salt
½ tsp. dill seed
In a large bowl, combine first seven ingredients. Crumble meat over mixture; mix well. Shape into 1 ½-inch balls. In a large skillet, cook meatballs in butter in batches until no longer pink. Remove and keep warm. In a bowl combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over meatballs. Yields 6 servings. Kristy Blanchard, Sheldon, Mo.

Barbequed Muffin Meatballs
1 lb. ground beef
1 lb. ground pork
2 eggs
1 ½ cups seasoned dry bread crumbs
1 tsp. salt
½ tsp. black pepper
2 tbls. finely chopped onion
Sauce:
6 tbls. brown sugar
½ cup ketchup
¼ tsp. nutmeg
2 tsp. dry mustard
Combine sauce ingredients in a small bowl; set aside. Combine the meats, eggs, crumbs, salt, pepper, onion, and half of sauce. Mix gently until all ingredients are blended. Shape mixture into 12 balls and place in 3-inch deep muffin pans. Make a small indentation in each ball and fill with remaining sauce. Bake at 400° for 30 minutes. Yields 12 meatballs. Ida Yoder, Clark, Mo.

Sweet and Sour Meatballs
Egg substitute equivalent to one egg
2 tbls. skim milk
1 cup seasoned bread crumbs
2 tbls. onion, chopped
1⁄8 tsp. pepper
1 lb. lean ground beef
1 tbls. cornstarch
¾ cup unsweetened pineapple juice
½ cup barbecue sauce
¼ cup water
1 cup whole-berry cranberry sauce
6 unsweetened pineapple slices
6 green pepper rings

Hot cooked rice
In a bowl, combine egg substitute and milk. Stir in crumbs, onion and pepper. Add beef; mix well. Shape into 36 balls, about 1-inch each. In a skillet coated with nonstick cooking spray, brown meatballs; drain if necessary. Combine cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce. Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper. Cover and simmer 10 minutes or until meatballs are no longer pink. Serve over rice. Yields 6 servings. Susie Gingerich, Clark, Mo.

Appetizer Meatballs
2 lbs. lean ground beef
2 eggs, lightly beaten
1 cup (4 oz.) shredded mozzarella cheese
½ cup dry bread crumbs
¼ cup onion, finely chopped
2 tbls. Parmesan cheese, grated
1 tbls. ketchup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 tsp. dried basil
1 tsp. salt
¼ tsp. pepper
Sauce:
1 (14 oz.) bottle hot or regular ketchup
2 tbls. cornstarch
1 (12 oz.) jar apple jelly
1 (12 oz.) jar currant jelly
In a bowl combine the first 12 ingredients; mix well. Shape into 1-inch balls. Place on a rack in a shallow roasting pan. Bake at 350° for 10 to 15 minutes. Remove the meatballs and rack; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes. Yields 8 dozen. Lorene Gingerich, Clark, Mo.

Barbequed Meatballs for a Crowd
3 lbs. ground beef
1 (12 oz.) can evaporated milk
2 cups quick oats
2 eggs
1 cup onion, chopped
½ tsp. garlic powder
1 tbls. chili powder
Sauce:
2 cups ketchup
1 ½ cups brown sugar (packed)
2 tbls. liquid smoke
Mix all ingredients well and shape into balls (use a cookie scoop for ease). Place meatballs in a single layer in two 9x13-inch glass dishes. Sauce: Dissolve and mix sauce ingredients in medium bowl. Pour over meatballs. Bake in 350° over for 45 to 55 minutes. Uncooked meatballs freeze well. Terri Combs, Sedalia, Mo.

Turkey Meatballs
1 lb. ground turkey
184 cup oat bran cereal
1 (14 oz.) bottle ketchup
1 cup grape jelly
3 to 4 tbls. lemon juice
In a bowl, combine turkey and cereal; mix well. Shape into 9-inch balls. In a Dutch oven, combine ketchup, jelly and lemon juice; bring to a boil. Add meatballs. Reduce heat and simmer uncovered for 30 to 35 minutes or until meat is no longer pink, stirring several times. Yields 4 1⁄2 dozen. Kathy Gingerich, Clark, Mo.

Maple Glazed Meatballs
2 lb. ground beef
1 ½ cup ketchup
1 cup maple syrup
1/3 cup reduced sodium soy sauce
1 tbls. quick-cooking tapioca
1 ½ tsp. ground all-spice
1 tsp. dry mustard
1(20 oz.) can pineapple chunks, drained
Form beef into meatballs and place in crockpot. Combine ketchup, maple syrup, soy sauce, tapioca, all spice and mustard and pour in 4 ½ quart crockpot. Cover and cook on low for 5 to 6 hours. Stir before serving. Serve warm. Insert cocktail picks if desired. Yields 48 meatballs. Helen Bowne, Sturgeon, Mo.

Barbeque Meatballs
1 (13 oz.) can Milnot
3 lbs. hamburger
2 cups quick cooking oats
2 eggs
6 tbls. dried onions
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
2 tsp. chili powder
Sauce:
2 cups ketchup
1 ½ cups brown sugar
2 tbls. liquid smoke
½ tsp. garlic powder
½ to 3 tbls. dried onions
Mix first 9 ingredients together and form into 1 to 2-inch balls. Place in crock pot. Mix together sauce ingredients and pour over meatballs. Cover and cook on low until no longer pink. Yields 6 dozen. Josephine Steinman, Argyle, Mo.

Meatball Surprise
2 lbs. ground beef
1 ½ cup bread crumbs or garlic croutons crushed
1 cup onion, finely chopped
½ cup green pepper, minced
2 eggs, beaten
½ cup milk
1 tsp. garlic salt
1 tsp. pepper
1 tbls. Worcestershire sauce
1 (10 oz.) package Brussels sprouts, frozen or fresh
Dry bread crumbs or instant potato flakes
Sauce:
1 cup Ketchup
1 cup BBQ sauce
½ cup brown sugar
1 (15 oz.) can tomato sauce
¼ cup vinegar
1 tbls. Worcestershire sauce
1 tsp. dry mustard
Mix the first 9 ingredients well. Shape meat around small Brussels sprouts, roll in dry crumbs. Place in lightly sprayed 9x13-inch pan. Bake 20 minutes at 350°. Combine ketchup, barbeque sauce, brown sugar, tomato sauce, Worcestershire sauce and dry mustard in a pan.  Mix well and bring to boil. Pour over meatballs and bake for 35 to 40 minutes until glazed and cooked through. Yields 24 meatballs. Marie Wheeler, Mound City, Mo.

This month’s recipes were tested by the northeast district of The Missouri
Association for Family and Community Education.

Pizza recipes will be featured in the May issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by  Feb. 10. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it..

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