This month, our personal chefs in Seattle had the opportunity to showcase meatball recipes at the Washington State Fair in Puyallup WA using Cooked Perfect® meatballs. Chef Nancy showed the audience how to prepare her own recipes (see below) for Pineapple BBQ Meatballs and Swedish Meatballs. These are easy recipes to make yourself at home that your family and friends will love!
Nancy’s cooking demonstration followed the Cooked Perfect® Meatball Challenge, where both kids and adults submitted their unique ideas for meatball recipes. The winning recipes were all submitted by local students, which just goes to prove how easy these meatballs are to use! Chef Laura went on King 5’s New Day Northwest to talk about the winning recipe, Meatball Nachos, created by teenager Jacob Arnold.
Pineapple BBQ Meatballs Recipe:
- 36 (1/2 oz) Cooked Perfect® meatballs, home style, or other variety
- 1 (18 ounce) bottle of BBQ sauce
- 1 (20 ounce) can of pineapple chunks with juice
- 1/2 cup of brown sugar
1. Using a large skillet, add the BBQ sauce, pineapple chunks with their juice, brown sugar and stir to incorporate.
2. Heat on high until the sauce comes to a boil, then reduce to medium heat and simmer, while stirring occasionally.
3. When the brown sugar has dissolved and the mixture begins to thicken, add in the meatballs.
4. Stir to incorporate them into the sauce.
5. Bring back to a simmer over medium heat and cover with a lid.
6. Cook until the meatballs are fully heated through.
7. Serve with toothpicks, or on skewers over rice.
Swedish Meatballs Recipe:
- 36 (1/2 oz) Cooked Perfect® meatballs, Swedish or other variety
- 4 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of beef broth
- 1 cup heavy cream
- 1/2 tablespoon of Worcestershire sauce
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
1. Heat the beef broth in a saucepan until warmed.
2. Using a large skillet, melt butter and cook over medium heat.
3. When melted, whisk in the flour.
4. Continuously whisk until mixture become golden brown.
5. Slowly stir in heated beef broth and adjust the temperature so that the sauce stays at slow bubble and does not fully boil.
6. Add in cream, Worcestershire sauce and Dijon mustard, then simmer until sauce thickens.
7. Add in meatballs and simmer until heated through.
8. Serve over mashed potatoes or pasta