Rum meatballs recipes

My Swedish Meatloaf or Meatballs recipe

These meatballs were great, and my kids really loved them. Will make it again.

Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

A steamed Christmas treat served with white rum sauce.

Cajun Coffee recipe

Italian Meatballs and Spaghetti recipe

No frying or splatters! Use a mini-muffin pan for an easy way to make perfect meatballs every time.

Super easy sweet and slightly spicy meatballs using your slow cooker.

Chocolate Cream Rum Balls recipe

Try something new when it comes to meatballs with this tasty recipe that uses mushrooms, cheese and oregano.

A slow cooker chili that uses wild rice meatballs (store-bought to save time), black beans along with traditional chili seasonings.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Saw a similar recipe on GMA a few months ago, but wanted to put our own spin on it. It's a little time-consuming to make the teeny little meatballs, but definitely worth it! We call it a "stoup" (Thank you Rachael Ray) because it has a pretty thick consistency. If you have leftovers, you'll need to add more water or chicken broth, because the orzo really absorbs all the liquid.