Best Curry Mustard Glased Meatballs Recipes

SLOW-COOKER CURRY-MUSTARD GLAZED MEATBALLS

Slow-Cooker Curry-Mustard Glazed Meatballs image

Get a quick start with frozen meatballs for this exotically flavored appetizer, with a sweet-sour mustard and pineapple sauce scented with curry.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 4h10m

Yield 40

Number Of Ingredients 6

Ingredients

1 (12-oz.) jar pineapple preserves
1 (8-oz.) jar Dijon mustard
1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
1/2 cup firmly packed dark brown sugar
1 teaspoon curry powder
2 1/2 lb. frozen cooked Italian meatballs (about 80 meatballs)

Steps:

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture.
Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1/40 of Recipe, Sodium 310 mg, Sugar 8 g

CURRY MUSTARD GLASED MEATBALLS

Curry Mustard Glased Meatballs image

Have not tried this personally, but friends have and they just rave about this, how good it is. Enjoy

Provided by Carol Hoffman @mom76

Categories Other Main Dishes

Number Of Ingredients 6

Ingredients

1 12 oz jar(s) pineapple preserves (or apricot)
1 8oz jar(s) dijon mustard
1 8 oz can(s) pineapple tidbits in unsweetened juice, undrained
1/2 cup(s) dark brown sugar
1 teaspoon(s) curry powder
2 1/2 pound(s) frozen cooked meatballs

Steps:

Mix all ingredients together, cook for 4 hrs stir well. Enjoy :)

MAPLE MUSTARD-GLAZED MEATBALLS

Maple Mustard-Glazed Meatballs image

Sweet and savory come together to form a decidedly fall-flavored meatball.

Provided by thedailygourmet

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

18 ounces ground beef
1 large egg
5 tablespoons oats
¼ cup diced onion
¼ cup grated apple
2 tablespoons heavy cream
1 tablespoon pure maple syrup
1 teaspoon minced fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon granulated garlic
4 tablespoons maple syrup
1 tablespoon German stone ground mustard

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 12.3 g, Cholesterol 68.2 mg, Fat 9.9 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 4.1 g, Sodium 361.5 mg, Sugar 8.1 g

MEATBALL CURRY

Meatball Curry image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk
Kosher salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti.

Steps:

For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!