meatball appetizer

Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d'oeuvre you can make and serve in the same pot.

Slow-Cooker Swedish Meatballs

beef broth

Worcestershire sauce

pork

turkey

breadcrumbs

eggs

allspice

onion powder

salt and black pepper

unsalted butter,

all-purpose flour

sour cream

flat-leaf parsley leaves, chopped

SLOWCOOKER
SWEDISH MEATBALLS
Food Network Kitchen
Food Network
Beef Broth, Worcestershire Sauce, Pork, Turkey, Breadcrumbs, Eggs, Allspice, Onion Powder,
Kosher Salt, Black Pepper, Unsalted Butter, Flour, Sour Cream, Lingonberry or Red Currant
Jelly, Flatleaf
Parsley

Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.

Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.

Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.

Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.

Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.

My husband and I enjoyed this very much. We cut the recipe in half except for the liquids and it worked out great since there is just the 2 of us. 

C'mon, FN! No lingonberry jam?  In any case this is a great recipe/idea and no one has had anything but praise for the cook!

1.5lbs ground sirloin &amp; 1lb ground pork.  Increased grated onion to 1 whole &amp; grated 2 garlic cloves.  Followed recipe as detailed with mentioned modification.  Will remain a part of my recipe collection.  Made wide noodles and Basmati rice for added choice.  Spectacular dish.  Thanks for posting 

I loved it!!  I didn't have any of the listed jams around so I substituted some pomegranate Jam and it was delicious!  I'll be making it again!  I served it over egg noodles. 

Could be severed at a party or as a meal! Delicious and hearty.  I will be making this again. It's also kid friendly.

This was excellent! My whole family, including a picky toddler enjoyed it. I used a Kitchenaid mixer to mix the meatballs. I also forgot to add the sour cream, but we didn't miss it and would do it the same next time. I used half ground beef and half ground pork. Quick and easy! 

loved it so did everyone in my house , it was gone so fast. easy recipe to follow.

Didn’t hav jam, but it cane out excellent!

Love this recipe. Left out the jam and made egg noodles to serve the meatballs over and it's delicious. 

These easy-to-make Instant Pot Sweet BBQ Meatballs are a popular, classic party appetizer made with grape jelly, BBQ sauce, and a 5 minute cook time!

Pressure Cooker / Instant Pot Grape Jelly BBQ Meatballs

(48 ounce) frozen fully cooked beef meatballs

BBQ Sauce (I used Masterpiece Original)

grape jelly

Add 1 cup water to the pressure cooking...

Add 1 cup water to the pressure cooking pot. Place a steamer basket in the bottom and distribute the frozen meatballs.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and set the cook time for 5 minutes.*

When the cook time ends, use a quick...

When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and meatballs from the cooking pot. Set aside.

Discard the cooking water and add barbecue sauce...

Discard the cooking water and add barbecue sauce and grape jelly to the cooking pot. Select Sauté and cook, stirring frequently, until the jelly is melted and the sauce is smooth. Add the cooked meatballs and stir to combine.

Switch to the keep warm setting until ready...

Switch to the keep warm setting until ready to serve, stirring occasionally.

https://mediavine-res.cloudinary.com/video/upload/kgo3yg4vismnfbd5oqba.mp4

These easy-to-make Instant Pot Sweet BBQ Meatballs are a popular, classic party appetizer made with grape jelly, barbecue sauce, and a 5 minute cook time!

Pressure Cooker / Instant Pot Grape Jelly Meatballs

Greek Lamb Meatball Sliders with Tzatziki

panko breadcrumbs

milk

lamb

coriander

cumin

garlic

oregano

fresh mint, chopped

feta cheese

oil,

cucumber,

plain Greek yogurt

lemon zest

olive oil

dill

garlic, finely minced

Hawaiian buns

Roma tomatoes, sliced 1/4-inch thick

bamboo skewers

For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.

Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.

For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.

To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side. 

Literally perfection. I had to stop myself from just eating the whole pan.

I’ve made this recipe several times, however, I make the lamb into patties and fry them in a cast iron skillet, which gives a wonderful texture. Then I serve them in pita bread gyro style with a side of Greek lettuce salad. This is the best lamb burger and tzatziki recipe I’ve made, and it will always be my go-to. My husband loves it too.

The flavors are unbelievable! My go to recipe for a quick delicious lamb dinner. 

The flavors and textures were amazing!  We took the advice of another reviewer and made the cucumber sauce several hours ahead and added a bit more garlic.  For some reason, the local grocers were out of Hawaiian rolls, so we used brioche buns.  We will definitely make this again!

i made them into mini meaeballs. baked at 350 for 25-30 minutes. place toothpicks in meatballs and serve with sauce. makes a good appetizer

We are not a lamb-loving family so I substituted veal. These are outstanding! The tzatziki is superb-- we doubled the cucumber. The meatballs were very flavorful and moist. HIGHLY recommend. 

https://www.foodnetwork.com/videos/greek-lamb-meatball-sliders-0226600

Lemony tzatziki gives Greek Lamb Meatball Sliders a creamy finishing touch.

Greek Lamb Meatball Sliders

The secret to great, juicy keftedes is to make the mixture as loose as possible, but still dense enough that the little meatballs will hold their shape when fried. It is common practice in various parts of Greece to add grated tomato or milk, or both, to the mixture. The liquid adds the requisite moisture to the meat and changes its color so that the finished keftedes have a light, pinkish tint when broken apart. Frying the meatballs has its tricks, too. You actually don't need that much oil for this recipe, as the keftedes are pan-fried, not deep-fried. What you will need is to pay attention to the oil. It should not be so hot that the keftedes burn on the outside but remain undercooked within.

Greek Pork Meatballs: Pork Keftedes

red onion, minced or grated (about 1 cup)

tomato,

Greek mint

Salt and black pepper

plain bread crumbs, as needed

Olive oil,

Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld.

To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped.

To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature.

It is probably my personal taste about the texture of these meatballs. The product does come out very moist but it feels weird/raw when I eat them.  They have a good flavor. Because they are so moist it is almost impossible to overcook them however I wish there was a little guidance as to how hot the oil should be and average cooking time.

Very moist and tender; I get raves whenever I make these.

We have this country night every month. And this night was greek night. My Keftedes was a big hit, so big that all of it was eaten.  I would make this again.

I love this recipe. I love trying knew things and this one was good.A+

I'm greek and I like to experience with different recipes. This was a fabulous dish along with the Feta Whipped with Basil,Lemon and Pepper. Would like that book Meza.

Italian Ragu with Meatballs and Sausage

onion,

garlic, peeled, left

San Marzano plum tomatoes,

basil leaves

beef

veal pork

Italian parsley leaves

Parmesan

Salt and pepper

Rigatoni, cooked

Italian pork sausage with fennel seeds

In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.

Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.

Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

terrific- I added a diced green pepper to the sauce and sauteed it all with the onions.  I also changed the meat mixture on the meatballs to be 1/3 ground pork, 1/3 ground veal, and 1/3 ground angus beef.  I did end up letting the meatballs simmer longer than the one hour due to the fact that my guests were delayed and I would say that they were not as moist as they could be so next time I will try to be sure to stick to the one hour recommendation

Any Recipe by Chef Lomonaco, I will prepare. A Lovely Gentleman. Remember years ago on Epicurious@Parents Home. Every Dish Made Tasted Delicious.If Veal Puts One Off, Extend w/Beef or Pork Tenderloin~ Ground.Quite Lean By the Way.Divine Recipe.Please give It a Go.

Chef Name: Rachael Ray

Full Recipe Name: Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

Talent Recipe: Rachael Rayâs Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce, as seen on Food Networkâs 30 Minute Meals

FNK Recipe: 

Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA

Show Name: 30 Minute Meals

Food Network / Cooking Channel: Food Network,Chef Name: Rachael Ray

Full Recipe Name: Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

Talent Recipe: Rachael Ray’s Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce, as seen on Food Network’s 30 Minute Meals

FNK Recipe: 

Project: Foodnetwork.com, SUMMER/APPETIZERS/PASTA

Show Name: 30 Minute Meals

Food Network / Cooking Channel: Food Network

Spanakopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

extra-virgin olive oil,

boxes frozen chopped spinach, defrosted.

chicken

grill seasoning (recommended: McCormick Montreal Seasoning)

Greek style plain yogurt

lemon, juiced

teaspoons, 1/2 a palm full, cumin

teaspoons, 1/2 a palm full, coriander

Salt

In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

This is a great recipe and everyone loved it. I've made it a couple of ways, I mixed in ground pork and used only half the amount of spinach and made it into a meat loaf. 

These are the best! Yummy, simple to make, and healthy too. I've been making these for my family for over 10 years and they are still a favorite! I often use organic ground turkey because it's more readily available lately. 

This was okay, but intensely spinachy. I won’t make this again, but it did make For a nice healthy supper alongside quinoa salad.

I made these meatballs as a healthy appetizer, and they are delicious!  I used a mixture of grated and shredded parmesan instead of feta (my family isn't a huge feta fan), and I added 2 pieces of chicken sausage with the casing removed.  These meatballs bind and roll well, and smell amazing while they're baking.  Enjoy!

Awesome!  To use seasonally available veggies, I substituted zucchini for the spinach. 

I made these and added them to an Italian soup with escarole, it was a MAJOR HIT!!!

Served this at a holiday gathering.  Very yummy. I do agree the sauce was a bit thin but flavorful; tweaked it a bit.  I would recommend a bit less spinach.  A keeper for sure!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0134/0134254

Rachael whips up a Greek-inspired delicacy, spinach and chicken meatballs.

Spanikopita Chicken Meatballs

These large, homemade Italian ricotta meatballs are a game changer! They have a crisp exterior, but are unbelievably tender when you cut into them. Serve over creamy ricotta cheese with marinara, fresh basil, and lots of grated Parm. A hearty appetizer or a filling dinner entrée. These are the best meatballs ever!

Ricotta Meatballs Recipe

½ lbs ground beef

ricotta cheese

Parmesan cheese (plus more for serving)

garlic (finely chopped)

tsp Kosher salt

water

extra virgin olive oil (plus more for serving)

Ricotta cheese (for serving)

oz Rao's marinara sauce

black pepper (for serving)

basil leaves (for serving)

Mix the meatball mixture. Combine 1 ½ lbs ground beef, ¾ cup breadcrumbs, ½ cup ricotta cheese, ⅓ cup grated Parmesan, 2 egg yolks, 3 chopped garlic cloves, 3 tsp Kosher salt, 2 ½ tsp dried oregano, ¼ cup water, and ¼ cup extra virgin olive oil in a mixing bowl. Use your hands to thoroughly mix everything together, being careful to stop when ingredients look evenly distributed.

Preheat the broiler. Place a rack about 5-6&quot; underneath the broiler, then preheat it on high.

Form the ricotta meatballs. Using a large muffin or cookie scoop (about 5 ½ Tbsp per scoop), portion out the meatballs into heaping rounds. Place them on a parchment lined rimmed baking sheet. Yields 9-10 large meatballs. Wear kitchen gloves or get hands slightly damp with water, then form each meatball into a uniform round shape.

Broil the meatballs. Place the tray of meatballs directly under the broiler. Cook for 6-8 minutes, until the tops are crispy and a deep golden brown. Keep an eye on the meatballs, as broiler intensity varies greatly, and you may need to rotate the pan throughout cook time so the meatballs are evenly browned.

While the meatballs are under the broiler, warm up the sauce. Pour a 32 oz container of marinara sauce in a large sauce pan or skillet with deep sides. Warm over medium to medium-high heat until simmering.

Continue cooking the meatballs. Carefully transfer the meatballs to the warm marinara sauce. Cover and cook at a simmer until meatballs are fully cooked through, about 15 minutes, or until an internal temperature of 145F has been reached.

Finish, then serve. If desired, spoon a little additional ricotta cheese on a plate, then scoop one meatball and some marinara sauce on top. Finish with additional grated Parmesan cheese, a drizzle of extra virgin olive oil, basil leaves, and some freshly cracked black pepper. Serve immediately! Alternatively, serve with your favorite pasta or spaghetti.

https://content.jwplatform.com/videos/13cfLuvI.mp4

These large, homemade Italian ricotta meatballs are a game changer! They have a crisp exterior, but are unbelievably tender when you cut into them. You can certainly serve them with spaghetti, but we love them on top of cool, creamy ricotta cheese with a spoonful of marinara, fresh basil, and lots of grated Parmesan. A hearty appetizer or even a filling dinner entrée. These are the best meatballs ever!

Ricotta Meatballs

These bourbon bbq meatballs are the perfect holiday appetizer. They are easy to make and packed full of homemade bourbon bbq sauce flavor.

Bourbon BBQ Meatballs

baby spinach

bread crumbs

garlic,

garlic powder

smoked paprika

chipotle chili powder

Kosher salt and pepper,

ketchup

bourbon

dark brown sugar

apple cider vinegar

honey mustard

kosher salt

Trisha Yearwood's Mini Meatballs for Food Network's Trisha's Southern Kitchen

Mini Meatballs

parsley

eggs,

In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.

Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

These meatballs were VERY good. I added 1/4 cup of parmesan cheese by mistake because that's usually how I make my meatballs. They were very yummy and a huge hit with my 4 year old daughter.  

These meatballs were a huge hit with my family. I didn't need the whole recipe so I molded half into a meatloaf and baked it. It made awesome sandwiches!!

Karen. These are the best. I will never buy frozen meatballs again.

Followed the recipe to a t, and the meatballs had a weird grease/ooze underneath them. Never had this happen with meatballs. I think there are too many eggs. I will be using a different recipe next time. 

Used these and made meatball subs. They were great. I read too quickly and use 1lb beef and 1lb pork sausage. They were still amazing!

Great recipe.  My only change was a little less bread crumbs.  As for the reviewer who made the comment about the picks, that was ridiculous.  Get over yourself!

These did not disappoint! I cut the recipe in half since I’m just cooking for me, and also used hot Italian sausage and added some red pepper flakes for a little more heat! So excited for dinner tonight!

These were just okay for us. Maybe I was expecting more with all the great reviews. I made 30 medium sized instead of small but that'd make no difference in flavor. If I make again it'll be with alterations. Thumbs up for easy though! 

I just made these as appetizers for a football game and they were a huge hit. Easy to make, great flavor and moist. So good!

Man cannot live on bread alone - must have meatballs now and then.

I found it delicious and my kids loved it. But because I tasted a little heavy on the breadcrumbs in the texture, I might decrease breadcrumbs to a cup or a cup and a half. Flavor excellent and I will definitely make again. Thanks!

I use this recipe every single time. Its the best! 

Excellent appetizer, these were a big hit

Absolutely fabulous. Love the devil and dice picks. Will make these for 2015 Superbowl and watch them disappear.

This recipe is surprisingly not delicious and I usually love Trisha's recipes. I will stick with my old meatballs recipe. I made this for a game party and it was just okay...

I have been married for close to 20 years and was never able to perfect my meatball recipe.  Sometimes they came out too dry, sometimes too soft, sometimes not enough flavor, etc.  One day, I was watching Trisha's cooking show and she was making these meatballs.  I decided to try the recipe out.  I followed it EXACTLY (no deviations) and I have to tell you that my husband and kids now love, love, love my meatballs!  Thank you Trisha!

Meatballs were delicious! I will make these again! My husband couldn't stop eating them!  However, I had to print the recipe out and then digitally cut off the toothpicks, because I didn't like the idea of devil picks in my meatballs! Please use a picture that won't be so objectionable to some viewers!

very good love this recipe  as usual every thing Trisha makes is great  thank you Trisha you rock 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/021/0212/0212505

Mini Meatballs are a hit at Trisha's party; your guests will love them too.

Top 14 meatball appetizer recipes from across the web

The most viewed meatball appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow-Cooker Swedish Meatballs

Pressure Cooker / Instant Pot Grape...

Greek Lamb Meatball Sliders with Tz...

Greek Pork Meatballs: Pork Keftedes

Italian Ragu with Meatballs and Sau...

Spanakopita Chicken Meatballs with ...

Ricotta Meatballs Recipe

Bourbon BBQ Meatballs

Mini Meatballs

Italian Meatball Appetizer Recipe

Honey Garlic Meatballs

Cheesy Ricotta Bacon & Parmesan...

Sweet and Spicy Meatballs

Greek Meatballs in Wine Sauce

Top 14 meatball appetizer recipes from across the web

The most viewed meatball appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow-Cooker Swedish Meatballs

Pressure Cooker / Instant Pot Grape...

Greek Lamb Meatball Sliders with Tz...

Greek Pork Meatballs: Pork Keftedes

Italian Ragu with Meatballs and Sau...

Spanakopita Chicken Meatballs with ...

Ricotta Meatballs Recipe

Bourbon BBQ Meatballs

Mini Meatballs

Italian Meatball Appetizer Recipe

Honey Garlic Meatballs

Cheesy Ricotta Bacon &amp; Parmesan...

Sweet and Spicy Meatballs

Greek Meatballs in Wine Sauce

The most viewed meatball appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheesy Ricotta Bacon & Parmesan...