Jazzy Meatballs
Whenever I am throwing an appetizer party, or any other party for that matter, I always get a few requests for my meatballs. I used to make these for my family to nibble on during the day at holidays to keep them out of the kitchen while I was making everything else. They are really easy to make and can be varied to adjust to your tastes. I use a lot of fresh herbs when preparing mine…nothing beats fresh, plus it makes the taste “pop.”I make mine with a sauce that simmers on the stove, while the meatballs bake. You can also use regular barbecue sauce, which will save you some extra time.
Ingredients:
- 2 pounds ground beef
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped green bell pepper
- 1 tablespoon of garlic powder
- 1/2 tablespoon seasoning salt
- 1 large egg
Sauce Ingredients:
- 1 cup light brown sugar
- 1 1/2 cup catchup
- 1/2 cup apple cider vinegar
- 1 tablespoon paprika
Directions:
Preheat your oven for 350 degrees. Mix all of the ingredients for the meatballs together in a large bowl and let the mixture sit for 15-20 minutes to allow the flavors to settle. Next, pinch off portions of the mixture and roll them into the desired size for the meatball. Place them about a half an inch apart on an ungreased pan. Once finished, put them in the oven to bake for 20 minutes.
Next, heat your brown sugar and catchup together in a medium size saucepan. Feel free to add other ingredients to the sauce to adjust to your liking.
After the first 20 minutes, turn your meatballs over so they will be able to brown on the other side for another 15 minutes.
Finally, after the meatballs have browned on both sides, place the meatballs into your simmering sauce. Turn the sauce down to low to keep it warm, but not cooking. Allow the meatballs to marinate in the sauce for at least 30 minutes.
