Best 4 Make Ahead Sweet And Sour Cocktail Meatballs Recipes

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

MAKE AHEAD SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• MAKE MEATBALLS: Adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees F.
• Using fork, mash bread, milk, and egg yolks in large bowl until smooth.
• Add pork, parsley, garlic, salt, and pepper and mix until incorporated. Add beef and knead gently until combined.
• BAKE MEATBALLS: Form mixture into 1 1/4 inch meatballs (you should have about 80). Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
• Let cool to room temperature, then refrigerate until firm, about 30 minutes.
• Transfer to large zipper lock freezer bag and freeze for up to 1 month.
• MAKE SAUCE: Heat oil in Dutch oven over medium high heat until shimmering. Cook onion until softened, about 5 minutes.
• Whisk in tomato sauce, preserves, sugar, Worcestershire, mustard, and epper flakes and bring to boil.
• Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
• Let cool to room temperature. Transfer to airtight container and freeze for up to 1 month.
• TO SERVE: Reheat sauce, covered and stirring occasionally, in Dutch oven
• over medium low heat. Once sauce reaches simmer, stir in frozen
• meatballs and cook until heated through, 10 to 15 minutes. Serve.

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.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.