|by Ben Reed|
Offers a fantastic range of recipes for classic and contemporary cocktails, as well as expert practical advice on the best equipment and glasses.
Tip: Try sour cocktail meatballs for more results.
1 - 10 of 14 for sweet sour cocktail meatballs
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Combine sausage, eggs and bread crumbs. Shape into teaspoon size balls. Saute in oil until brown, drain. Combine remaining ingredients, pour over ...
Mix first 8 ingredients together. Make into bit size meatballs. Brown in oil. Cool. Heat chili sauce and jelly until jelly melts. Add meatballs.
Roll hamburger into ... balls, bite-size. Brown meatballs in a deep ... are thoroughly cooked. Place meatballs and sauce in a chafing dish with toothpicks.
Mix together chili sauce and grape jelly. Bring to a boil. Mix together beef and remaining ingredients and form into small meat balls. Add to sauce; ...
Mix all ingredients, ... about 3 dozen. In large saucepan, simmer all ingredients. Add meatballs, simmer for 20 minutes, covered - stirring occasionally.
If you make your own, brown in hot fat and make them small. The canned are already for use. Combine: 1/2 c. sugar Add: 1 tbsp. soy sauce 1 lg. can ...
Prepare sauce: 1. ... 1 hour. Prepare meatballs: 1. Combine ... pepper. 2. Shape small meatballs; brown under broiler. Simmer meatballs in sauce for 1 hour.
(This is something I use at Christmas hors d'oeuvre parties or graduation receptions)
Mix ingredients in ... tablespoons cooking oil. Simmer 10 to 20 minutes in the following sweet-sour barbecue sauce. Serve in chafing dish on cocktail picks.
Thoroughly combine the ... shape into small meatballs, 60 to ... to room temperature and bake one hour at 300 degrees. Serve in chafing dish with picks.
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