Best 7 My Version Of Elvis Party Meatballs Recipes

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Calling all Elvis fans and meatball enthusiasts! Are you craving a unique and flavorful party appetizer that combines the legendary allure of Elvis Presley with the savory delight of meatballs? Look no further! In this culinary journey, we'll guide you through the steps of crafting "My Version of Elvis Party Meatballs" - a tantalizing fusion of flavors that will have your taste buds rocking and rolling. Get ready to embark on a musical and culinary adventure as we blend sweet, savory, and a touch of rock 'n' roll into bite-sized masterpieces that will steal the show at your next party or gathering.

Here are our top 7 tried and tested recipes!

COMFORT MEATBALLS



Comfort Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

  • For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
  • Preheat the oven to 350 degrees F.
  • Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
  • For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
  • Bake until bubbly and hot, about 45 minutes.

ALL-PURPOSE MEATBALLS



All-Purpose Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 125 meatballs

Number Of Ingredients 11

5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

CROWD-PLEASING PARTY MEATBALLS



Crowd-Pleasing Party Meatballs image

We served this scrumptious dish at our wedding. It went over so well that it's been served at other weddings and family functions, and the requests keep coming! -Stefany Blevins, Portsmouth, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield about 7 dozen.

Number Of Ingredients 13

2 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds ground beef
SAUCE:
2 cups ketchup
1-1/2 cups packed brown sugar
1/2 cup chopped onion

Steps:

  • In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in 3 greased 13x9-in. baking dishes. , Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325° until meat is no longer pink, about 1 hour.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 148mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.

PARTY MEATBALLS



Party Meatballs image

Meatballs made from beef and pork sausage combined with special ingredient apple butter are sure to please at your next party!

Provided by Musselman's® Apple Butter

Categories     Trusted Brands: Recipes and Tips     MUSSELMAN'S® Apple Butter

Yield 8

Number Of Ingredients 14

1 cup MUSSELMAN'S® Apple Butter, divided
1 tablespoon butter
½ cup grated red onion
1 pound pork sausage
1 pound ground beef
2 cups panko bread crumbs
¼ cup sour cream
2 eggs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
½ cup beef broth
2 tablespoons honey
Cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
  • Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
  • In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
  • Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
  • Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
  • After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
  • Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 41.8 g, Cholesterol 120 mg, Fat 25.5 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10 g, Sodium 1325.1 mg, Sugar 16.9 g

MY VERSION OF ELVIS' PARTY MEATBALLS



My Version of Elvis' Party Meatballs image

Make and share this My Version of Elvis' Party Meatballs recipe from Food.com.

Provided by ElaineAnn

Categories     Poultry

Time 25m

Yield 10 serving(s)

Number Of Ingredients 5

1 lb ground turkey
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons Worcestershire sauce
5 slices turkey bacon, cut in half

Steps:

  • Mix ground turkey with seasonings and Worcestershire.
  • Shape into 10 meatballs.
  • Wrap each meatball.with 1/2 strip turkey bacon, fasten with toothpick.
  • Cook slowly in covered skillet until well done.

EASIEST PARTY MEATBALLS



Easiest Party Meatballs image

Your guests will flip over these meatballs that are so easy, you'll feel positively GUILTY for all the compliments you'll get! Shhh...I won't tell if you won't tell!

Provided by Elle Woods Can Cook

Categories     Meat

Time 42m

Yield 20 serving(s)

Number Of Ingredients 3

3 dozen frozen meatballs (I use Trader Joe's party meatballs)
1 cup teriyaki sauce (try Soy Vay brand Very Very Teriyaki! It's deelish!)
red pepper flakes, to taste

Steps:

  • Drop meatballs and about 1/2 to 1 cup teriyaki sauce in a crock pot.
  • Add red pepper flakes to taste (I like them hot so I add quite a bit!).
  • Simmer for about 20 to 40 minutes (depending on the size of the meatballs, how hot your crockpot is). You can test one meatball by cutting into it; once it is cooked through, they are done!
  • If you don't have a crockpot, you can do this over the stove, too! Just make sure you keep it on low and keep checking to make sure the meatballs don't burn on the bottom!
  • Enjoy!

Nutrition Facts : Calories 12.8, Sodium 552, Carbohydrate 2.2, Sugar 2, Protein 0.8

MEATBALLS WITH ELEANORA



Meatballs with Eleanora image

Eleanora Scarpetta, a friend of Martha's, makes a delicious southern Italian-style tomato sauce, which she serves alongside a generous portion of savory meatballs. While it simmers, this sauce gets a distinctive, hearty taste from the addition of various meats, including beef cutlets, pancetta (the Italian version of bacon), spare ribs, and sweet sausage; in turn, the process of slow simmering infuses the meats with a deep, rich flavor. Although Eleanora uses tomatoes she has canned herself, you can use the store-bought variety in this recipe.

Provided by Martha Stewart

Categories     Ground Beef Recipes

Yield Makes 20 meatballs.

Number Of Ingredients 13

1 1/2 pounds ground top sirloin
3/4 pound ground pork
3/4 pound ground veal
2 cloves garlic, pressed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese
2 tablespoons finely chopped flat-leaf parsley
3 large eggs, lightly beaten
1 slice Italian bread, soaked in water
3/4 cup unseasoned dry bread crumbs
1/2 cup light olive oil

Steps:

  • Line a baking sheet with paper towels; set aside.
  • In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.
  • With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.
  • Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain.

Tips:

  • Use a variety of ground meats for a more flavorful meatball.
  • Soak the bread crumbs in milk or broth before adding them to the meat mixture. This will help to keep the meatballs moist and tender.
  • Season the meatball mixture generously with garlic, onion, and spices. You can also add a touch of heat with cayenne pepper or chili powder.
  • Form the meatballs into uniform balls, about 1 inch in diameter. This will help them to cook evenly.
  • Brown the meatballs in a pan over medium heat until they are browned on all sides. This will help to seal in the flavor and prevent the meatballs from becoming dry.
  • Simmer the meatballs in a sauce made with ketchup, brown sugar, and vinegar. This will give the meatballs a sweet and tangy flavor.
  • Serve the meatballs with mashed potatoes, rice, or noodles. You can also serve them on a bun with your favorite toppings.

Conclusion:

Elvis Party Meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With their sweet and tangy flavor, these meatballs are sure to be a hit with everyone who tries them.

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