Recipe: Yummy Mini Meatballs w/ Mandarin Orange Garlic Tomatoes

Mini Meatballs w/ Mandarin Orange Garlic Tomatoes. Add beef and mix until combined. Here is how you achieve that. See recipes for Mini Meatballs w/ Mandarin Orange Garlic Tomatoes too.

In the meatball portion of the recipe, I didn't have soy sauce, so I used worcestershire sauce instead. The meatballs came out perfectly, nice and soft, and I cooked them in the oven as explained, but before I covered the meatballs with the sauce, I flipped them over, so they could be cooked evenly on both sides. Meanwhile, in a large saucepan, saute garlic in butter until tender. You can cook Mini Meatballs w/ Mandarin Orange Garlic Tomatoes using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mini Meatballs w/ Mandarin Orange Garlic Tomatoes

1. You need 1/4 c. of Italian Panko crumbs.
2. It's 2 of large eggs.
3. You need 4 of large cloves garlic (2 finely chopped, 2 crushed with press).
4. Prepare 1 of Leek (1/2 finely diced, 1/2 finely sliced).
5. Prepare 1/4 c. of Finely sliced Arugla.
6. It's 1/4 c. of Parmesan, finely grated.
7. It's 1/2 tsp. of dried oregano.
8. You need of Kosher salt and pepper.
9. It's 1 lb. of ground beef.
10. You need 1 lb. of Roma tomatoes.
11. It's 1 tbsp. of olive oil.
12. Prepare 1/4 c. of Mediterranean Feta.
13. Prepare 1 (4 oz) of Mandarin Oranges, drained and patted dry).

Stir in the ketchup, honey and soy sauce. Cook meatless meatballs in tomato sauce according to package directions. Meanwhile, blend buttery spread, garlic and herbs in small bowl. Arrange on baking sheet and broil until lightly toasted.

Mini Meatballs w/ Mandarin Orange Garlic Tomatoes step by step

1. Heat broiler and line rimmed baking sheet with nonstick foil. Pour Panko baguette into large bowl. Add eggs, chopped garlic, diced Leeks, Parmesan, oregano, and 1/2 tsp each salt and pepper and mix to combine..
2. Add beef and mix until combined. Form into tiny balls (about 1 level tsp each, about 20-24 balls) and place on prepared baking sheet..
3. Broil until browned, 6 to 8 minutes..
4. Slice tomatoes and arrange on second baking sheet. Drizzle with oil and sprinkle tops with pressed garlic, 1/2 sliced leeks, half sliced arugula, and pinch each salt and pepper. Top each with an orange price..
5. Broil until garlic is fragrant, 3 to 4 minutes..
6. Serve meatballs with tomatoes, remaining arugula and leeks, and top with crumbled feta..

Evenly top with meatless meatballs and sauce from skillet. Add the stewed tomatoes and wait until the goulash bubbles. Finish the goulash with agave, salt and pepper and garnish with parsley. Terrific for gatherings because they reheat so well! These baked meatballs are extra juicy and tasty due to: a) using a combination of beef and pork; b) my little trick to soak the breadcrumbs in grated onion which is a technique I used in most of my meatballs, including the wildly popular Italian Meatballs and Swedish Meatballs (read the rave reviews!).