Ready for some more Super Bowl inspired snack food? Today we’re creating 3 different ways to make the most obvious must-have snack for the big game — meatballs! We’re loving these meatballs because not only are they easy to make, they also require only a few ingredients. Essentially, you just set it and forget it! Let’s get that ball rolling.
1. Pump Up the Jam: These meatballs have a surprise ingredient — jam!
Ingredients:
– 10 turkey meatballs
– 1/2 cup spicy BBQ sauce (make sure it’s not too sweet)
– 1/4 cup apricot preserves or jelly, preferably with less sugar
Preheat the oven to 250 degrees F. In a saucepan, gently heat the BBQ sauce and jam till it melts together, and there are no lumps. When it’s well blended, remove from heat. Put meatballs in an oven safe pan that’s either lined with foil or greased. Then, pour sauce over the meatballs and cook in the oven for 90 minutes, or until the meatballs are browned.
Tangy, sweet, and smoky, these all-American meatballs are sure to be a smash hit.
2. Sesame Teriyaki Meatballs: These Asian inspired meatballs are slow-cooked in a delicious sauce to bring out the flavors.
Ingredients:
– 12 teriyaki chicken meatballs
– 1/2 cup oyster sauce
– 1 tsp corn starch
– 3/4 cup water
Preheat the oven to 250 degrees F. In a small bowl, whisk together the water, oyster sauce, and corn starch. Then, transfer the mixture to a saucepan and bring to a boil. When it boils, turn down the heat and simmer until thickened.
While the sauce is simmering, put your meatballs in an oven safe dish that’s lined or greased. Remove the sauce from heat when thickened, and pour over meatballs. Bake in the oven at 250 degrees F for 90 minutes, or until the tops of the meatballs are brown.
You can garnish the meatballs with sesames or green onions! Delicious.
3. Vegetarian Red Curry Meatballs: Add some exotic flavors to your everyday meatball with this Thai Red Curry.
Ingredients:
– 2 tb red curry paste (available at Safeway or most Asian grocery stores)
– 1/2 cup coconut milk (not water)
– 1/4 cup water
– 10-15 vegetarian meatballs (we used frozen mushroom ‘balls’)
In a small saucepan, gently saute the red curry paste on med-low heat until it starts to smell delicious. Then, add the curry milk and water and bring to a gentle boil. When it’s bubbling, lower the heat and simmer for about 10 minutes.
Meanwhile, prepare your meatballs according to the directions. Since we had breaded mushrooms, we baked it in the oven at 425 degrees F for about 15 minutes. When it’s done baking, remove from heat and pour the curry sauce over and serve!
The rich coconut milk pairs wonderfully with the spicy curry paste.
