Full Recipes👇
1. Sweet and Sour Meatballs
Ingredients:
20–24 cooked meatballs (homemade or store-bought)
1/2 cup ketchup
1/3 cup pineapple juice
1/4 cup vinegar
1 tsp garlic, minced
1/2 tsp ginger, minced
1/4 cup brown sugar
1 tbsp soy sauce
1 tsp cornstarch + 2 tbsp water (slurry for thickening)
For the Stir-Fry (Optional but Recommended!)
1/2 cup pineapple chunks
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup onion, sliced
Instructions:
Cook meatballs (if needed): If frozen, thaw and heat meatballs in a skillet with a little oil or in the oven until warmed through.
Make the Sweet and Sour Sauce:
In a small bowl, mix ketchup, pineapple juice, vinegar, brown sugar, and soy sauce. In a separate bowl, dissolve cornstarch in water and set aside. In a pan over medium heat, add garlic and ginger sauté until fragrant, add the sauce and simmer, stirring occasionally. Add the cornstarch slurry and stir until the sauce thickens.
Combine Everything:
Add cooked meatballs to the sauce and stir to coat evenly. Add pineapple chunks, bell peppers, and onions and cook for 2-3 minutes until slightly tender. Serve hot over steamed rice or as an appetizer. Enjoy!
2. Meatball Subs
Ingredients:
12 cooked meatballs (homemade or frozen)
2 cups marinara sauce (store-bought or homemade)
4 hoagie or sub rolls
1 ½ cups shredded mozzarella cheese (or provolone)
2 tbsp Parmesan cheese (optional)
Fresh basil or parsley for garnish
Instructions:
Cook meatballs: Warm your meatballs in a saucepan with marinara sauce until heated through (about 10 minutes if precooked).
Prepare rolls: Slice hoagie rolls lengthwise but not all the way through. Lightly toast in the oven for 3–4 minutes.
Assemble subs: Place 3 or more meatballs with sauce into each roll.
Add cheese: Sprinkle mozzarella and Parmesan over the top.
Bake: Place subs on a baking sheet and broil for 2–3 minutes until cheese is melted and bubbly.
Garnish with fresh basil or parsley. Serve warm!
Use garlic butter on the bread before toasting.
Swap mozzarella with smoked provolone for a deli-style twist.
3. Cocktail Meatballs
Ingredients:
1 bag (about 32 oz) frozen fully cooked meatballs (or homemade)
1 cup chili sauce (or BBQ sauce)
1 cup grape jelly (or cranberry sauce for a twist)
1 tbsp Worcestershire sauce (optional)
Instructions:
Sauce mix: In a saucepan or slow cooker, combine chili sauce, grape jelly, and Worcestershire sauce. Heat until smooth.
Add meatballs: Stir in frozen meatballs until well coated.
Cook:
Slow Cooker: Low 4–6 hours or High 2–3 hours.
Stovetop: Simmer on low for 20–25 minutes, stirring occasionally.
Serve hot with toothpicks for easy snacking.
Use BBQ sauce + honey for smoky-sweet flavor.
Try apricot or pineapple jam instead of grape jelly.
Add a little sriracha or chili flakes for spicy cocktail meatballs.
4. Meatballs Pasta
Ingredients:
12–16 cooked meatballs (homemade or store-bought)
12 oz penne pasta or choice of pasta
2 cups marinara or tomato sauce
1 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup grated Parmesan cheese
Fresh basil or parsley for garnish
Instructions:
Cook pasta: Boil penne according to package instructions. Drain and set aside.
Prepare sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic (and red pepper flakes if using) for 30 seconds. Add marinara sauce and simmer for 3–4 minutes.
Add meatballs: Gently stir in cooked meatballs and simmer 5–8 minutes to heat through and coat with sauce.
Combine: Toss cooked penne with the sauce and meatballs until well mixed.
Serve: Sprinkle Parmesan and garnish with fresh basil or parsley. Serve hot.
Tip: Top with shredded mozzarella and broil for a baked meatball penne casserole.
5. Meatballs in Mushroom Gravy
Ingredients:
20-24 cooked meatballs (frozen or fresh)
2 tbsp butter
8 oz mushrooms, sliced
2 tbsp flour
2 cups beef broth
½ cup heavy cream (or milk for lighter version)
1 tbsp Worcestershire sauce
Salt & pepper, to taste
Fresh parsley (optional, for garnish)
Instructions:
Heat meatballs: If frozen, thaw or heat them in the microwave/oven until warmed through. Set aside.
Make mushroom gravy: In a skillet, melt butter and sauté mushrooms until golden brown. Stir in flour and cook for 1 minute. Slowly whisk in beef broth, Worcestershire, and cream. Simmer until thickened (about 5 minutes).
Combine: Add the cooked meatballs to the skillet and simmer in the gravy for 8–10 minutes so flavors meld.
Garnish with parsley and serve over mashed potatoes, rice, or egg noodles.
6. BBQ Meatballs
Ingredients:
1 lb ground beef (or pork/beef mix)
1 large egg
½ cup breadcrumbs
¼ cup milk
½ small onion, finely chopped (or 1 tsp onion powder)
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp fresh parsley (optional)
For the Sauce:
1 cup BBQ sauce (store-bought or homemade)
2 tbsp honey or brown sugar (for extra sweetness)
1 tbsp Worcestershire sauce (optional)
Instructions:
Make the meatballs: In a bowl, mix ground meat, egg, breadcrumbs, milk, onion, garlic, and seasonings until just combined. Form into 1-inch balls.
Cook the meatballs: Oven: Bake at 400°F (200°C) for 18–20 minutes, until browned and cooked through.
Stovetop: Pan-fry in a little oil until browned on all sides.
Air fryer: 375°F (190°C) for 12–14 minutes, shaking halfway.
Simmer in sauce: In a saucepan, warm BBQ sauce with honey and Worcestershire. Add cooked meatballs and let simmer for 5–10 minutes so they soak up flavor.
Serve hot with rice, mashed potatoes, or on slider.
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