~Sweet Heat Molasses Meatballs! TOP CHEF Recap & Recipe Inspiration!

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WHOA!!  Moooove over all other food challenges, this episode of TOP CHEF started with MEAT!  And LOTS of it!  I’m talking gigantic slabs of Cow, unveiled and exposed in a way that would rival any horror flick..in the most deliciously disturbing way ever!  A steamy plate of intense drama was served, as nerves and frustration got the best of everyone.  Knives and name calling were flying everywhere as each Chef-testant had to stake their beef claim by literally slicing off their favorite cuts from the hanging Cow carcasses.

It was Moo-velous!

Beef just got real people.  True talents shined as the clock ticked away, in a battle that went from dead meat to decadent treat in a matter of minutes.  And no one disappointed!  This Quickfire Challenge left me nervous and hungry all at the same time..lol!

Of course I was Beef-inspired, but I was mentally exhausted and couldn’t even dream of wrestling any part of a cow bigger than my hand..haha.  I needed tasty, I needed meaty and I needed it to be as little & as cute as possible…yep, MEATBALLS!

Spicy, sticky & sweet Meatball Poppers that will totally satisfy the Moo in you!  Adorable Pretzel “sticks” help you get them from plate to face while adding a crispy, salty whimsical bite!

Make a big batch of these for the next game, movie or simply to munch on while watching TOP CHEF, TONIGHT 9/10c on BRAVO! :)

What you’ll need :

1-2 lbs of Frozen, pre-cooked Meatballs.  I really suggest using frozen for this recipe!  You could make your own meatballs however, I think the cooking time necessary for the raw beef, and the added juice and fat, would mess with the outcome and thickness of the Molasses Glaze.

1 cup Molasses

1/2 cup Brown Sugar

1 tsp. Garlic Powder

1 tsp. Chile Powder

1 tsp. Ground Ginger

1 pinch of Cayenne..to taste

1/2 cup water

Directions:  

In a large pot, simmer the Water,Molasses, Brown Sugar, Cayenne, Chile Powder, Garlic Powder and Ground Ginger, just until it’s blended…

Add in the Meatballs, making sure that they’re evenly coated in the sauce.  Let them simmer until they’re heated/cooked through.  They’ll take on the most beautiful, rich, deep color and flavor!  Make sure to stir them so they’re evenly coated and so the sauce thickens up without burning…

Serve them warm with adorable Pretzel ‘Stick’ handles…

Serve some of those sticky, sweet Molasses Meatballs up…and be generous…

Pour the remaining Molasses reduction into a dish and use for extra drizzling…OHhh Yeahhh…

Take the tastiest, stickiest, sweetest, Meatball one-biter EVER!  ~Enjoy! : )

top chef, bravo

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40 Comments

  1. These sound wonderfully delicious! I noted that you sai 1-2 lbs meatballs. That could really affect how intense the sauce will be. Do you use one or two lbs and how intense is the flavor? Thanks! I really like my food to have a kick to it :)

    Reply
    • I used what was left in my bag and it was aprox 1.5 lbs pf frozen meatballs..with plenty of sauce left over! Even with 2 lbs. I think it would still be intensely flavored! The Meatballs I used were about 1″ round. :)

      Reply
  2. Could you put these in the crock pot & let them simmer for a while?

    Reply
    • Yep..low & slow! :)

      Reply
  3. This recipe was a hit,

    Reply
    • I am hoping that the meatballs will be ooey +gooey !! :)

      Reply
  4. How long should they cook in the crockpot?

    Reply
  5. You state cook until heated/cooked through. Approximately how long did this take in a large pot?

    Reply
    • If the Meatballs are pre-cooked as mine were, it’s really just a matter of heating them through. I like a sticky gooey sauce so I let mine go about 40-ish minutes and then kept them warm to stay thick! :) PS..If you’re starting with raw Meat, cook them as long as it takes to fully cook all of them completely! :)

      Reply
  6. Making these now. They smell so good. Looking forward to snacking on these later.

    Reply
  7. Hello from Iowa ! These meatballs will be part of our super bowl treats :o))
    marilyn……!

    Reply
  8. I’m assuming that you thaw the meatballs before adding to the sauce????

    Reply
  9. I think the ‘pretzel stick’ tool is such a cute idea instead of having sticky toothpicks left all over the place.

    Reply
  10. We made these for our Super Bowl party and they were a huge hit!!! Even my daughter who is not a fan of molasses liked these. Next time I will add more Cayenne pepper though.

    Reply
    • Oh yay..I’m so happy you all enjoyed them!! I ate waaay too many myself..lol! :)

      Reply
  11. What a great idea to use pretzel sticks for serving! Can’t wait to try these.

    Thank you!

    Reply
  12. Thaw the meatballs first????

    Reply
    • Pat…they will thaw in the sauce

      Reply
  13. I will make for our next get together sounds good

    Reply
  14. I have seen some of your recipes passed around FB. I am very careful about posting anyone else’s recipes without asking permission first. I would love to share yours now and then on my PC FB page. As long as I give you credit and direct them back to your page for the recipe, are you ok with me sharing a pix from your page?

    Thank you!
    Marcy :)

    Reply
    • Of course..thank you! :)

      Reply
  15. These look great! I think you could use homemade, cooked, frozen ones too, right?

    Reply
    • Yes..those are the best!

      Reply
  16. I am looking to make these for my daughter’s birthday in a few days how long do yo groupthink they should be in slow cooker for ???

    Reply
  17. Do you have to use regular molassas or can you use Karo syrup?

    Reply
    • Regular :)

      Reply
  18. We made these because they sounded amazing and got such rave reviews. They turned out to be the most disgusting food I have ever had the misfortune to eat. I wish I had a time machine so I could go back in time and stop myself from even attempting these. I felt ill for hours afterwards, not to mention the fact that it makes your mouth taste like you ate chopped dog.

    Reply
    • Next time you eat a chopped dog, add more seasoning. :)

      Reply
    • Guess you should have stepped back into that time machine and set it back to the day before your parents conceived you. You obviously didn’t even make the recipe otherwise you would have provided details as to why the meatballs and the ingredients didn’t work. Thanks for being a lovely troll. Enjoy your chopped dog!

      Reply
      • WORD! HAHAHA!

        Reply
  19. Aha, I understand now! You filter out the honest reviews and only post the good ones — that’s how you trick unsuspecting chefs into making unpalatable meals. That’s really unethical; when I post a bad review about something, it’s because it was so terrible that I want to save other people from having a similar experience. In filtering out the truth, you are purposely misleading the public and giving them indigestion.

    Reply
    • I NEVER filter comments..they all get approved good or bad. Thank you for hating this recipe so much, that it was worth two paragraphs of your time. :) have a great day.

      Reply
      • Don’t worry Amy, Miranda isn’t a chef and her opinion really doesn’t matter. I’m planning on making this recipe for a Christmas party in two weeks. Your recipe is a hit on Pinterest (links to this page) and got good reviews.

        Miranda, if you felt it was sooooo terrible and you are truly a chef, you’d offer your professional opinion about how to make the recipe better. But you didn’t — so I’m taking a stab in the dark and guessing you aren’t a chef at all, just a plain Jane cook who likes to complain and whine on these comment boards. Have a nice day.

        Reply
        • Yep…It’s meatballs and sauce…what’s not to like..it’s more of a method than a recipe. Some people hide behind alias profiles and need metal help…lol! Hope you enjoy them CJ…they’re tasty! :)

          Reply
  20. I would guess that “Miranda” has an extremely unrefined palate…. One of those people that has never eaten sweet and savory in one bite. Just stick to KD and wieners Miranda obviously frozen meatballs are too complicated for you. ha. My dad has been making a recipe similar to this as long as I’ve been alive and it’s always a huge hit!!! There’s never left overs and every one wants to know how to make them. I haven’t made your recipe yet but I can tell by the ingredients that they will be delicious. It’s not rocket science.

    Reply
    • LOL~~ AMEN! :)

      Reply
  21. amazeballs. I made these tonight for a party tomorrow night… once my hubby gets home and tries these, they may not make it past dinner this evening! Wow! Super yum!

    Reply
  22. I made these tonight for dinner. They were amazing! I’ll admit, I was hesitant because of the heckler above. Plus, I’ve had some bad experiences recently with new recipes that looked and sounded amazing, but in reality turned out to be duds. This recipe, however, was a huge hit! Everyone from my husband to my 1 year old ate them. Thanks for sharing!

    Reply
  23. These are THE BEST appetizer meatballs EVER!! I tweeked this just a little bit by subbing orange juice for the water and adding and extra half cup of brown sugar with about 1/4c diced candied jalepenos to two bags of frozen meatballs. The bite that lingers after the initial sweet hit is wonderful :-)

    Reply
  24. I made these today and I guess I wasn’t expecting them to be so sweet. I added some soy sauce and a little teriyaki sauce (the thin stuff that comes in a bottle like soy sauce). This cut the sweetness and they were AWESOME! Others might like them sweet, but it was too sweet for my tastes. Thanks for the recipes!

    Reply

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