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Moore’s Mouthwatering Meatballs

Moore’s Mouthwatering Meatballs
Whether bite-sized or massive, appetizer or entree, served with spaghetti or on a slider, paired with mashed potatoes or even served on top of a pizza, meatballs are a savory and satisfying addition to any meal. Plus, there are plenty of recipes that add a flavor twist to the traditional Italian taste. 
If you’re looking for a spicier meatball, these El Diablo Meatball Sliders are just for you. They are topped with a tomato-based sauce made with Moore’s NEW Harissa Hot Sauce for an extra kick of flavor. Craving barbecue and Italian? It may sound strange, but Moore’s Slow Cooker Honey BBQ Meatballs do not disappoint served as a party appetizer or on top of a pizza.  Moore’s Teriyaki Marinade brings some Asian flair to Teriyaki Sesame Meatballs. Lastly, Moore’s Slow Cooker Sweet and Sour Meatballs make a great topping for mashed potatoes. 
Which of these recipes makes your mouth water? Join the conversation on social media! 
Ingredients: Meatball-Sliders116WD.jpg
1 lb. ground beef
1/2 lb. ground pork
1/2 cup panko breadcrumbs
6 Tbsp. freshly grated Parmesan cheese
1 large egg
1 large egg yolk
2 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
Tomato Sauce:
2 Tbsp. olive oil
1 small onion, chopped
6 garlic cloves, chopped
1 Tbsp. Italian seasoning
1/2 tsp. salt
1 (28-oz) can crushed tomatoes
1 (14.5-oz) can crushed tomatoes
1/4 cup Harissa Hot Sauce
Arugula leaves (optional)
18 small soft rolls, split horizontally
  1. Mix all meats and next 7 ingredients in large bowl. Form into 20 (2-inch) meatballs.
  2. Heat oil in large skillet over medium-high heat. Working in batches, sauté meatballs until brown all over. Transfer to plate. Pour off drippings from skillet.
  3. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, Italian seasoning and salt. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices and Harissa Hot Sauce. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
  4. Add meatballs to skillet. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
  5. Place arugula leaves and provolone cheese slice on bottom of each roll. Top each with 1 meatball. Drizzle meatballs with some of sauce. Cover with tops of rolls.
Ingredients: slow-cooker-honey-bbq-meatballs-Facebook.jpg
1 lb. ground turkey or beef
1 egg
11 saltine crackers, crushed
4 tbsp. dried minced onion
1/4 cup milk
1/2 tbsp. brown sugar
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground black pepper
3/4 cup Moore’s Honey BBQ sauce (plus more for drizzling at the end)
  1. In a large bowl, add the egg and gently whisk.
  2. Add in the meat, saltines, onion, milk, brown sugar, onion powder, chili powder, salt, smoked paprika, ground cumin, and black pepper.
  3. Using your hands or a wooden spoon, combine until everything is mixed together.
  4. Roll meat mixture into desired meatball size and place on a foil lined cookie sheet.
  5. Continue until all meat is used up.
  6. Bake in preheated oven, 450, for about 8-10 minutes.
  7. Remove from oven and scoop meatballs off cookie sheet and into the bottom of your slow cooker.
  8. Pour the 3/4 cup sauce evenly over the meatballs and place lid on slow cooker.
  9. Allow to cook on low for about 2 hours.
  10. Remove meatballs from slow cooker and place in serving bowl. Drizzle additional sauce on top if desired!
1 lb. ground round
1 bottle Moore's Teriyaki Marinade 
2 green onions, diced
1 4 oz. can water chestnuts, diced
1 tsp. sesame oil
1 cup bread crumbs
White sesame seeds
  1. Combine everything by hand or in a mixer; form into 1-inch balls.
  2. Refrigerate for 30 minutes and preheat oven to 375 degrees.
  3. Bake on a prepared baking sheet for 15 minutes.
  4. Sprinkle with sesame seeds.
Ingredients: Slow-Cooker-Sweet-Sour-Meatballs-Facebook.jpg
6 lbs. frozen meatballs
32 oz. grape jelly
36 oz chili sauce
1/2 cup Moore's Original Marinade
1/3 tsp black pepper
  1. Combine all ingredients in a mixing bowl (except meatballs) and whisk together until mixed.
  2. Add frozen meatballs to a cold slow cooker.
  3. Pour the mixture over meatballs and gently stir until meatballs are coated in the sauce.
  4. Cook in slow cooker on low for 7-8 hours, stirring occasionally.