Created by: Sheila Johnson
I love appetizer meatballs one of my favorites has a sweet and tangy sauce. It is a Holiday mainstay in our family. The recipe I developed for this Challenge is sort of a play on that Holiday favorite. Although, these meatballs do not need to be served as an hors d’oeuvre. They could very well be eaten as a meal, with mash potatoes and colorful vegetable. Tonight was the first I made this recipe. My family gave it a thumbs up! They all took seconds. I hope your family enjoys is as much as mine.
Cook Time:PT1H15M1 hr, 15 min
Prep Time:PT30M30 min
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 1/2 teaspoon Mortons Natures Seasoning
- 1/3 cup Parmesan Cheese
- 1/2 cup onion
- 2 cups chopped fresh spinach
- 1 tablespoon butter
- 2 cups Pacific Foods Organic Roasted Red Pepper and Tomato Soup
- 1/2 cup tomato paste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/3 cup brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon molasses
- 2 tablespoons Worcestershire Sauce
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- In a mixing bowl mix ground beef, tomato paste, cheese, and season salt.
- In pan melt butter, saute onion until translucent, add spinach for the last 30 seconds saute until it's just wilted. Let cool briefly, then add to meat mixture. Mix well, making sure all the flavors are evenly distributed.
- Take a melon baller or a soup spoon and form meatballs place them in a baking dish. Makes 18-20 meatballs.
- Sauce: Add all the sauce ingredients to a sauce pan cook over medium heat for 20-30 minutes until sauce has thickened and reduced slightly.
- Pour sauce over meatballs, cover dish with tin foil and bake for 30 minutes at 350 degrees. Remove tin foil and bake for another 15 minutes.
- At this point you could pour them into a crock pot to serve immediately to guest, or you could make them a day ahead and warm up in crock pot. Or you could serve them to your family for dinner right out of the baking dish. If I were to make these for a party I would double or triple the recipe. Enjoy!