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! 🙂
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
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! : )
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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.
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.
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.
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! 🙂
The meatballs that I buy frozen say to bake them. Would I bake them first before adding to the sauce or by adding them to the sauce, it bakes them that way. Thank you. These sound delicious!
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.
LOL~~ AMEN! 🙂
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!
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!
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 🙂
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!
Loving the sauce – will definitely be giving this a try as I love, love, love meatballs! Although, I will be making my own meatballs, not buying them. Thanks for sharing
Overall, a real winner with the guests! I tasted one after it came off the heat, and it was AMAZING, perfect combination of flavours, but then I let them sit in the sauce a while longer, to keep them warm, and they started taking on a slight molasses flavour, which didn’t make them “bad”, but I definitely preferred them just as they came off the heat, but honestly, the guests loved them, as they had nothing to compare them to! Also, next time I will let people assemble their own meatballs with the pretzel sticks, as I found the tips that were inserted into the meatballs to get a bit soggy over time. The pretzels are also a great addition, as they add salt and crunch to the sweet soft yummy meatballs! Will definitely be making them again! Oh, and for anyone wondering, I ended up using cooking molasses as opposed to black strap or fancy, that had me confused for a while too, as mostly all I could find in the stores was fancy.
I made these for our annual Christmas party on Sat. I put them in my crockpot and simmered them for awhile then took them out and put the pretzels in. While they did taste good, they had such a dark look to them that they looked burnt. I won’t make them again unfortunately. Great idea with the pretzels though!