ZESTY CHICKEN MEATBALLS
Provided by Sunny Anderson
Time 35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
CHICKEN MEATBALLS
Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
- Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
- Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.
Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium
CHEESY BAKED TURKEY MEATBALLS
Juicy turkey meatballs baked in rich tomato sauce topped with melty cheese is the perfect dinner served with crusty bread or pasta.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Combine the chicken, Parmesan, seasoning, egg and breadcrumbs in a large mixing bowl. I used panko breadcrumbs but feel free to use Italian breadcrumbs or fresh.
- With wet hands, form the meatballs and place on a parchment lined plate or chopping board.
- Heat a large skillet or pan (Use a slightly deeper pan to make sure the sauce doesn't boil over) over medium-high heat.
- Add a splash of oil then add the meatballs, cooking in batches until they are golden brown on all sides. Remove from the pan and set aside.
- In the same pan you cooked the meatballs, add chopped onion and cook for a few minutes until soft and translucent. Add the garlic and herbs and cook for a few seconds until fragrant.
- Pour in the chopped tomatoes, tomato puree, herbs, sugar, salt and pepper. Bring to a simmer and cook over medium heat for 10 minutes then carefully add the meatballs to the sauce. Cook for another 10 minutes while the pasta cooks. If the sauce looks like it's reducing too much, add ½-1 cup water or stock.
- Cook the pasta in a large pot of salted, boiling water until al dente, approximately 10 minutes (depending on shape). Drain then add to the pan with the meatballs and sauce and toss well.
- Serve topped with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 228 mg, Sodium 980 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
- Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
- Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
- Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.
CANNED MEATBALLS
Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!
Provided by Wilmom
Categories Meat
Time 2h30m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, to combine well.
- Form into balls, packing ingredients together tightly.
- Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
- Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
- Wipe rim of jar to remove grease or food bits.
- Place lid on jar. Screw on band.
- Place filled jars in pressure canner.
- Add water to canner, to about 2" deep.
- Place lid on canner and make sure lid is securely fastened.
- Open petcock.
- Turn on Medium-high heat.
- When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
- When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
- Start timing: 90 minutes for quarts; 70 minutes for pints.
- When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
- Open petcock to release any remaining steam.
- Remove lid.
- Remove jars, and set in a draft-free place to cool.
- When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
- Label and place in pantry.
- TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
- NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5
BBQ CHICKEN MEATBALLS
I have a couple of friends that wont eat red meat. I started to look for recipes that use chicken or turkey that they could enjoy -- and that the rest of us "wouldn't mind" they were so well liked I have given the recipe to all of our friends! Recipe is from Hy-Vee.com **Servings are based on 4 meatballs per person.
Provided by kittycatmom
Categories Lunch/Snacks
Time 30m
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Combine chicken, bread crumbs, egg and seasoning blend.
- Roll mixture into 24 meatballs. Brown meatballs in a skillet, sprayed with non-stick cooking spray, over medium heat.
- Transfer meatballs to a greased 9-by-9-inch baking dish. Cover with barbecue sauce. Bake uncovered 5-10 minutes or until internal temperature reaches 170 degrees.
- Serve with additional barbecue sauce if desired.
Nutrition Facts : Calories 152.4, Fat 3, SaturatedFat 0.8, Cholesterol 79.2, Sodium 408.8, Carbohydrate 9.6, Fiber 0.7, Sugar 1.4, Protein 20.4
PRESSURE CANNING GROUND BEEF MEATBALLS
Home pressured-canned beef meatballs, following USDA guidelines
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
- Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
- Pack meatballs loosely into heated half- litre (1 US pint) OR heated 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Calories 180 kcal, Protein 21 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 65 mg
CANNED CHICKEN MEATBALLS
When you're in a bind and can't to the store, utilize the ingredients you already have on hand and dinner will be whipped up in a jiffy!
Provided by Sydney Burnside
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients in a bowl.
- 2. When thoroughly combined, divide mixture into twenty equal meatballs. (A little olive oil on your hands prevents the meatballs from sticking as you shape them.)
- 3. Place them equally spaced apart on a cookie sheet that has been prepped with a drizzle of olive oil.
- 4. Bake 25 - 35 minutes in oven that has been preheated to 400 degrees.
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CHICKEN SPAGHETTI | SPAGHETTI AND MEATBALLS RECIPE
From cookingnook.com
Cuisine ItalianTotal Time 50 minsCategory Main Course, SauceCalories 730 per serving
- To make the tomato sauce, heat the oil in a large non-stick saucepan over medium heat. Add the garlic and cook for 1 minute, or until just turning golden. Add the tomatoes and season. Lower the heat and simmer for 15 minutes, or until thickened.
- To make the meatballs, combine the chicken, garlic, bread crumbs, basil and cayenne in a large bowl and season. Using damp hands, roll tablespoons of the mixture into balls and place on the baking sheet. Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning, for 3-4 minutes, or until golden.
- Transfer the meatballs to the sauce and simmer for another 10 minutes or until cooked through. Add the basil. Cook the spaghetti in a large saucepan of boiling water for 10 minutes, or until tender. Drain well.
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- Add chicken breasts and thighs to a food processor and blitz to a course minced texture. You can also use ground chicken and skip this step.
- Add the chicken to a large mixing bowl with breadcrumbs, egg, tarragon, parmesan and sea salt. Mix everything together until thoroughly combined.
- Roll the chicken mixture into balls using a heaped tbsp for even measure. Make sure to roll the balls until there are no cracks and have a shine to them. *See tips section for help of forming meatballs.
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61 EASY RECIPES TO MAKE WITH CANNED FOOD - EAT THIS NOT THAT
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Estimated Reading Time 7 mins
- Pinto Bean and Pumpkin Mole Chili. What's needed: 1 can of pinto beans, 1 can of pumpkin puree, 1 can of fire-roasted diced tomatoes. If you thought you could make it through a list about canned foods without seeing at least one chili recipe, you were fooling yourself.
- Black Bean Omelet. What's needed: 1 can of black beans. This is one of the easiest canned food recipes you can make. Which would you prefer: an $11 spinach omelet from a restaurant that can be packed with nearly 1,000 calories, or a $1.50 omelet filled with an oozing center of black beans and cheese, for just 330 calories?
- Slow Cooker Beef Goulash. What's needed: 1 can of tomato sauce, 1 can of diced tomatoes, 1 can of tomato paste. Now, you might be thinking that a goulash—which is a meat and veggies stew—would require a lot of time, but our recipe is made for your slow cooker.
- Hearty Italian Sausage Soup. What's needed: 1 can of diced tomatoes. You can load this one full of vegetables, doubling the amount used, and end up with a chunky, sausage-strewn minestrone.
- Steak Nachos. What's needed: 1 can of pinto beans. This recipe uses a spicy cheese sauce (which actually saves calories), a healthy amount of salsa, and plenty of fixings to deliver a high-flavor, low-calorie plate of goodness.
- One-Skillet Taco Pasta. What's needed: 1 can of black beans, 1 can of fire-roasted diced tomatoes. Sure, traditional pasta is great. But have you tried taco pasta?
- Shrimp Fra Diavolo. What's needed: 1 can of crushed tomatoes. We turn to a Little Italy favorite to comfort us: spicy Shrimp Fra Diavolo, made from little more than crushed tomatoes, white wine, and a pinch of red pepper flakes.
- Slow Cooker Cuban Tomato and Black Bean Soup. What's needed: 1 can of black beans, 1 can of diced tomatoes. The heart and soul of this dish, the beans, add protein, fiber, potassium, and zinc to make for a filling and delicious meal that won't leave you hungry in an hour like less hearty soups can.
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- In a large bowl, combine chicken, egg, 1 tablespoon of olive oil, 1 cup of panko, 11/4 cup parmesan, and seasonings. Using your hands, gently combine until incorporated. Using an ice cream scoop, form into 28 golf size balls. Roll each into panko parmesan mixture.
- In a large oven proof skillet, Heat 1 tablespoon olive oil over medium heat and brown the meatballs on all sides, about 5 minutes, working in batches if needed. Remove to a plate.
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