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FIREBALL WHISKEY MEATBALLS These Atomic Fireball Meatballs are quick and easy to grill up at the Pit THE INGREDIENTS YOU'LL NEED: Ground Chuck 80/20 - 3 lbs. Regular sliced pork belly bacon - 1 lb. SPG - to taste Cinnamon flavored whiskey - 1 pint DIRECTIONS: GETTING READY 1. Bring grill temperature up to 300 degrees Fahrenheit, with coals offset for indirect cooking. 2. Combine SPG to.
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Preheat your oven to 425 degrees Fahrenheit. Mix all the meatball ingredients in a large bowl. Form into 1 ½ inch meatballs - a medium-sized cookie scoop works great for this! Place the meatballs on a baking sheet and bake for 15-20 minutes, or until golden and cooked through.
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Keep covered off heat until ready to serve. While rice cooks, in a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into 10-12 (20-24 for 4)1½-inch meatballs. Place meatballs on one side of a lightly oiled baking sheet.
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Roll into small balls, about the size of ping pong balls. Whisk together barbecue sauce, Fireball, tomato paste, brown sugar, Worcestershire sauce, garlic powder and red pepper flakes in a medium bowl. Whisk until fully combined and season with salt and pepper. In a large skillet, heat oil over medium heat. Cook meatballs until they are browned.
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Set aside. In a large mixing bowl, add the room-temperature cream cheese and ground cinnamon. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until light and fluffy. Add the vanilla cake mix and one ounce of Fireball whisky to the bowl of beaten cream cheese. Beat for an additional 1-2 minutes.
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Instructions. In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper. Use clean hands to mix and form into 16 golf ball sized meatballs. Place a large deep skillet over medium-high heat and add in olive oil.
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00:55. All you have to do is mold some seasoned ground beef into round balls before wrapping them completely in bacon. Make sure all of the meatball is covered by its bacon shell before placing it.
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Instructions: In a Dutch Oven or large saucepan over medium heat, combine ketchup, red pepper jelly, sugar, apple cider vinegar, onion powder, garlic powder, cayenne pepper, and Fireball whiskey. Add frozen meatballs to Dutch Oven and cook on medium-low for 20 to 25 minutes, stirring often.
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Directions. Step 1 In a large bowl, combine beef with egg, breadcrumbs, garlic and cayenne. Season with salt and pepper. Roll into small balls, about the size of ping pong balls. Step 2 In a.
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Preheat the Oven to 400 degrees. Finley chop the scorpion pepper in a food processor. Mix the spices and the chopped scorpion pepper with the ground turkey. Form the meatballs into bite-size balls and place them on a cookie sheet. Bake the meatballs for 20 to 25 minutes until they are done all the way through.
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Instructions. Heat your grill to 300F degrees with an indirect heat zone. For added smoke add whisky barrel wood chips. In a large bowl, soak the breadcrumbs in the milk and whiskey for 5 minutes. Blend in the cheese, parsley, garlic, beef, pork, bacon, salt and pepper. Gently pack into balls the size of golf balls.
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Instructions. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes.
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Fireball Meatballs. Jul 24, 2019 | Beef, Pork. Put some heat into those balls; that's the way she loves it! These beef burger balls wrapped in bacon are given a traditional meatloaf treatment by being cooked over low heat for a long time before being served with a layer of marinara sauce and melted cheese on top. In addition, as shown by the.
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These Atomic Fireball Meatballs are quick and easy to grill up at the Pit. All you need is some Beef Ground Chuck, regular sliced pork-belly Bacon, and some.
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1 cup of onions (finely chopped) 4 teaspoons red pepper flakes. 2 teaspoons salt. 2 teaspoons pepper. 4 tablespoons prepared mustard. 4 tablespoons Worcestershire sauce. Tomato sauce (for basting) Shredded cheese (to top the giant fire meatball)
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Add half the sesame seeds (save the rest for serving); cook, stirring, until golden brown, 1-2 minutes. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.