Pork Meatballs with Latin Flavors

2 cups pineapple juice
2 large jalapeño peppers, sliced (about 1/2 cup)
2 tablespoons honey
1 pound pork loin, trimmed and cut into 2-inch cubes
2 chipotle peppers in adobo sauce, seeded, plus 2 teaspoons adobo sauce
1 15 1/2-ounce can black beans, rinsed and drained
2/3 cup chopped red onion
1/2 cup chopped red pepper
1/2 cup chopped pineapple
2 ounces cream cheese, softened
2 cloves garlic, chopped (about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon allspice

1. Make the glaze: Combine the pineapple juice, jalapeño peppers, and honey in a small saucepan over medium-high heat. Simmer the mixture until it is reduced by half -- about 30 minutes. Remove the jalapeños with a slotted spoon and discard. Set glaze aside.

2. Make the meatballs: Place the pork, chipotles, and adobo sauce in the bowl of a food processor fitted with a metal blade and pulse until meat is ground into pieces about 1/4-inch thick. Place beans in a large bowl and lightly crush. Add the ground meat, onions, red pepper, pineapple, cream cheese, garlic, salt, and allspice and stir to combine. In 1/4 cupfuls, shape the mixture into tight balls and transfer to a baking pan lined with parchment. If freezing, skip to Step 3. To cook, heat oven to 350° F and bake the meatballs for 20 minutes, liberally brushing with glaze halfway through.

3. Freeze the meatballs: Cover meatballs with plastic wrap and freeze until firm -- about 2 hours. Transfer to an airtight container or resealable freezer bag and store, frozen, for up to 2 months. Place cooled glaze in an airtight container and freeze for up to 2 months. To serve, thaw the glaze and bake frozen meatballs at 350° F on a parchment-lined baking pan for 40 minutes; glaze halfway through.

Savory Oriental Meatballs

1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/4 tsp ginger
1 egg
1/4 cup grape jelly
1/4 cup milk
1 T shortening
2 T cornstarch
1/2 cup brown sugar
1 tsp beef bouillon dissolved in 1 cup water
1/3 cup vinegar
1 T soy sauce
1 cup carrots, sliced thin
1 1/2 cup broccoli, cut in 1 1/2 inch chunks
cooked rice
chow mein noodles for garnish

Mix beef thoroughly with cracker crumbs, ginger, egg, grape jelly and milk. Shape mix into teaspoon size balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs from skillet.

In a bowl, mix cornstarch, sugar, beef bouillon, vinegar and soy sauce. Then pour mix into skillet and add vegetables. Cook over medium heat, stirring constantly until thick. Add meatballs and stir. Cover and simmer for a few minutes over low heat.

Spaghetti & Meatballs with Merlot-Marinara Sauce

4 Tbsp olive oil, divided

1 cup finely chopped onion

3 medium cloves garlic, peeled and minced

1/2 lb. ground veal

1/2 lb. ground unseasoned pork

1/2 lb. extra-lean ground beef

2 eggs

3/4 cup grated Parmesan or Romano cheese

1-1/2 cups dry bread crumbs, divided

1 tsp salt, divided

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

2 tsp dried oregano, crushed

1/2 cup Italian-style seasoned bread crumbs

1/2 cup Merlot

4 cups bottled marinara sauce

1 tsp sugar

1 lb. dry spaghetti

Grated Parmesan or Romano for serving

In a large, nonstick skillet, heat a tablespoon of the olive oil over medium heat. Add the onion and garlic; saute 5 minutes just to soften slightly.

In a large bowl, combine the veal, pork, beef, eggs, grated cheese, 1/2 cup dry bread crumbs, 1/2 teaspoon salt, pepper, crushed red pepper flakes and oregano. Mix well with clean hands to combine. Then roll into golf ball-sized balls.

Combine the remaining 1 cup dry bread crumbs with the Italian seasoned bread crumbs. Place in a large, flat pan. Add meatballs and roll gently to coat. In a large, nonstick skillet set over medium heat, brown meatballs lightly on all sides in 2 batches using about 1-1/2 tablespoons oil per batch. Remove from the pan and drain on paper towel-lined plates.

Drain the fat from the pan. Deglaze the pan with the wine, cooking for about 2 minutes. Then add the marinara sauce and sugar, mixing well. Bring to a boil and add the meatballs. Reduce the heat and simmer meatballs 15 minutes, or until cooked through. Turn often. Hold on low heat.

Cook the spaghetti in lots of boiling water according to package directions. Reserve 1 cup of the cooking water, then drain spaghetti and put back into the hot pan. Add the meatballs and sauce, tossing the spaghetti gently. Add enough of the hot cooking water to loosen the sauce.

Serve with a bowl of grated cheese on the side.

Makes 8 servings.

Source of Recipe Chef Mark Strausman

Spinach Meatballs

1 1/2 pounds ground beef
1/2 cup chopped onion
1 egg
1/4 cup grated parmesan cheese
10 ounces frozen spinach, thaw and drain
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup beef broth
8 ounces tomato sauce
1/2 cup dry red wine
1 tablespoon cornstarch

Mix all ingredients, form small balls, place in 1 1/2 qt casserole. Mix broth, tomato sauce, wine and cornstarch. Pour over meatballs. Bake at 350ºF, covered, 40-60 minutes. Can be served over noodles, or great for parties served in crock pot.

Swedish Meatballs

1 lb. ground beef
1/2 lb. ground veal
3 tbsp. finely chopped onion
2/3 cup fine bread crumbs
1 cup milk
1 tsp. salt
1 tsp. garlic salt
1/4 tsp. pepper
1 tsp. nutmeg
1 egg, slightly beaten
3 tbsp. butter or shortening

SAUCE: (optional)
2 tbsp.. butter
2 tbsp. cornstarch
1 (10-oz.) can beef consommé
1 cup sour cream

1. Soak bread crumbs in milk for 15 minutes. Sauté onion in 1 tbsp. of butter until transparent (about 3 minutes). Combine soaked bread crumbs, slightly beaten egg, onions, beef, veal, and seasonings. Mix well.

2. Pinch off a small amount, 1-in. diameter, of meat mixture and roll in hands, shaping into small uniform meatballs. (Keep dipping fingers into a bowl of water while rolling the meatballs.)

3. Brown meatballs in a skillet, using butter or shortening. Turn meatballs frequently or shake skillet to keep them round and evenly browned. After browning, lower the heat to cook thoroughly. Cook 10 minutes.

Makes approximately 70 small meatballs.

4. Sauce: Melt butter in skillet, add cornstarch and stir well. Gradually add beef consommé and cook until thickened, stirring constantly. Just before serving, stir in sour cream and add the meatballs to the sauce. Garnish with snipped dill.

Sweet and Sour Meatballs

2 lbs. ground beef
2 eggs - lightly beaten
1 Cup (4 oz.) shredded mozzarella cheese
1/2 Cup dry bread crumbs
1/4 Cup finely chopped onion
2 Tablespoons grated Parmesan Cheese
1 Tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

SAUCE:

1 bottle (14 oz.) ketchup
2 Tablespoons cornstarch
1 jar (12 oz) apple jelly
1 jar (12 oz) currant jelly

In bowl, combine the first 12 ingredients; mix well. Shape into 1" balls.

Place on a rack in shallow roasting pan. Bake at 350 degrees for 10-15 minutes. Remove from pan and drain.

Combine ketchup and cornstarch in roasting pan. Stir in jellies; add meatballs. Cover and bake 30 minutes.

Sweet 'n' Spicy Sausage Meatballs with Croissants
 
1/2 pound pork sausage
3 tablespoons dry bread crumbs
1 egg
1 tablespoon finely chopped onion
1 teaspoon finely chopped parsley
3/4 teaspoon worcestershire sauce
4 frozen Croissants
1/3 cup apricot preserves
1/3 cup prepared barbecue sauce

Combine pork, bread crumbs, egg, onion, parsley and worcestershire. Shape into 16, 1-1/4 inch meatballs.

Arrange in ungreased shallow baking pan and bake in preheated 325°F. oven 30 minutes.

Meanwhile cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes as meatballs are finishing baking.

Heat preserves and barbecue sauce together. Arrange 4 meatballs on each croissant bottom half. Spoon about 2 tablespoons sauce over meatballs. Replace croissant tops. Cut each croissant into fourths. Serve with remaining sauce.

Makes 16 servings.

Tangy Meatballs

MEATBALLS:
2 eggs
2 cups oats
12 ounces evaporated milk
1 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 pounds lean ground beef

SAUCE:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion
2 teaspoons liquid smoke flavoring
1/2 teaspoon garlic powder

Preheat oven to 375 F.

In a large bowl, beat eggs. Add ingredients for meatballs and mix well. Shape into 1-1/2" balls. Place into two 9x13" pans.

Bake uncovered for 30 minutes. Remove from oven and drain. Put all of the meatballs into one pan.

In a saucepan, bring sauce ingredients to a boil. Pour over meatballs. Return to oven and bake uncovered for 20 minutes or until done.

Teriyaki Meatballs

Meatballs:
3 pounds lean ground beef
3 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
1 cup fine dry breadcrumbs
2 eggs
Sauce:
1/2 cup Yoshida's Gourmet Sauce -- or more if needed
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons ground ginger
2 teaspoons garlic powder
1/2 teaspoon red pepper flakes

Mix first five ingredients and form into 1" balls. Bake on cookie sheet at 450F for 10-12 minutes. Place in casserole dish or crockpot.

Mix sauce ingredients and pour over meatballs. Bake at 300F for an hour or two, stirring occasionally, until sauce is thick and meatballs are glazed. -OR- Cook on low in crockpot for several hours.

Texas Barbecued Meatballs

1 1/2 pounds ground chuck
5 ounces evaporated milk
1/2 cup uncooked oats
1/2 cup cracker crumbs
1 egg
1/4 cup chopped onion
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
2 cups ketchup
1 cup brown sugar
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon garlic powder
1/4 cup chopped onion

In large bowl combine ground chuck, evaporated milk, oatmeal, cracker crumbs, egg, 1/4 cup chopped onion, 1/4 tsp. garlic powder, salt pepper, and chili powder, mix well. Shape into meatballs of desired size. Chill about 30 minutes.

Bake on cookie sheet with sides at 350 F for 30 minutes. Place meatballs in a 13x9 baking dish. I

n a bowl stir together ketchup, brown sugar, liquid smoke, 1/2 tsp. garlic powder and the remaining chopped onion. Pour over meatballs. Bake for 40 minutes.

Makes 3-5 dozen.

Three Alarm Party Meatballs

MEATBALLS:
1 egg
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 pound chorizo OR hot Italian sausage
1/2 pound lean ground beef
1/2 teaspoon ground red pepper

SAUCE:
1 cup spicy barbeque sauce
1/2 cup grape or currant jelly

Heat oven to 350¼F. In large bowl beat egg slightly. Add all remaining meatball ingredients; mix lightly. Shape into 1 inch balls. Place on 15x10 inch jelly roll pan.

Bake for 15-20 minutes or until evenly browned and cooked through. Drain off fat.

Meanwhile, in 3 quart saucepan combine bbq sauce and jelly. Cook over medium high heat, stirring occasionally with wire whisk, until well blended and mixture just comes to a boil (3-4 minutes). Add meatballs; gently stir to coat. Reduce heat to low; cook, stirring occasionally, until heated through (3-5 minutes).

Makes 50.

Turkey Meatballs and Wine Sauce

INGREDIENTS
1 egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
2 tablespoons skim milk
1/2teaspoon salt
1/4 teaspoon dried thyme, crushed
1 pound ground raw turkey
2 cups sliced fresh mushrooms
1 cup water
2 tablespoons cornstarch
1 tablespoon instant chicken bouillon granules
1/3 cup dry white wine
2 tablespoons snipped fresh parsley
2 cups hot cooked noodles
Dash pepper
Nonstick spray coating

DIRECTIONS
In a medium mixing bowl stir together egg white, soft bread crumbs, ¼ cup of
the onion, milk, salt, thyme, and pepper. Add turkey; mix well. Shape mixture
into 1-inch meatballs.

Spray a 13x9x2-inch baking pan or baking dish with nonstick spray coating.
Place meatballs in the baking pan or dish. Bake, uncovered, in a 350° oven for
30 to 35 minutes or till meatballs are no longer pink. Drain any juices; cool
meatballs. Then, cover and chill meatballs for 2 to 24 hours.

Before serving, spray a cold large skillet with nonstick spray coating. Add mushrooms and remaining ¼ cup onion. Cook till mushrooms and onions are tender. Stir together water, cornstarch, and bouillon granules. Carefully add cornstarch mixture to mushroom mixture in skillet. Cook and stir till thickened and bubbly. Add chilled meatballs and wine; heat through. Stir in parsley. Serve over hot cooked noodles.

Makes 5 servings.

Waikiki Meatballs

1 1/2 lb ground beef
2/3 cup cracker crumbs
1/3 cup onion; minced
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk; for meatballs
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar; packed
1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup green pepper; chopped

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.

Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook, stirring, until boiling. Boil and stir one minute.

Add meatballs pineapple and green pepper, heat through.

Yorkshire Meatballs

1 1/2 pounds ground beef
1 envelope dry onion soup mix
1/4 cup chili sauce
1 egg
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
4 eggs -- beaten
1 1/2 cups milk
3 tablespoons melted margarine

Combine first 4 ingredients in a bowl; mix well. Shape into small balls. Place in greased 9x13-inch baking dish. Sift flour and baking powder into bowl. Add mixture of eggs, milk and margarine; beat until blended. Pour over meatballs.

Bake at 350 F. for 50 minutes or until golden.

Serves 6