Best Sweet Spicy Meatballs Paula Deen Recipes

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
• Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
• Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
• Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
• Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.

SHANE'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 °F.
• In deep non-greased baking pan, place meatballs, mustard, red and green onion, and garlic. Mix well. Add the sweet and sour sauce. And the pineapple, then mix well.
• Bake at 350 °F for 1 hour. After 30 minutes, add the pineapple juice and mix it. When time is up serve the meatballs with the sweet and sour sauce and the pineapple on the side.
• Sweet and Sour Sauce:
• In saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. After 2 minutes mix it. Then after 3-4 minutes take it off and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2-3 weeks at the maximum.

SUNDAY SAUCE WITH MEATBALLS

Steps:

• Sauce:
• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the 1/4 cup olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Sauté until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, 1/2 cup Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Meatballs:
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, 1/2 cup Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2 cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and sauté over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Ribs:
• Cut the ribs apart and remove the membrane. Sauté them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce.

SWEET AND TANGY PARTY MEATBALLS

Steps:

• Spray a 4- to 6-quart slow cooker with cooking spray.
• In a large bowl, stir together beef, pork, egg, onion, bread crumbs, Worcestershire, mustard, and Creole seasoning. Shape mixture into 1½-inch balls.
• In a medium bowl, stir together barbecue sauce, preserves, garlic, and ginger. Spread ½ cup mixture in bottom of prepared slow cooker. Add meatballs to slow cooker; pour remaining sauce all over meatballs.
• Cover and cook on high until a meat thermometer inserted in center of meatballs registers 160°, about 4 hours.

SWEET & SPICY MEATBALLS PAULA DEEN RECIPE - (4/5)

Steps:

• Pre-heat oven 350 Lightly grease 13x9 baking dish. In a medium saucepan, combine sauce, jelly & mustard. cook slowly until jelly melts and mixture is smooth. Place meatballs in baking dish, cover with sauce. Cover the pan and cook 1 hour, stirring occasionally. Serve warm.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking dish.
• In medium saucepan, combine chili sauce, jelly and mustard; cook over low heat until jelly is melted and mixture is smooth.
• Place meatballs in prepared baking dish; spoon chili sauce mixture over meatballs.
• Cover, and cook 1 hour, stirring occasionally.
• Serve warm.

EASY SWEET AND SPICY MEATBALLS

Steps:

• Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
• Gently drop meatballs into the sauce.
• Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

SWEET 'N' SPICY MEATBALLS

Steps:

• In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.