Caribbean Meatballs In Spiced Rum Sauce Food

SPICY CALABRIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Make the meatballs: In a large bowl, combine the ground meat, eggs, panko, mayonnaise, and milk. Add the garlic, paprika, salt, ginger, turmeric, cumin, black pepper, cayenne, cloves, coriander and nutmeg. Using your hands, mix well to combine. Add 3 tablespoons each of the parsley, cilantro, and scallion and use your hands to mix for 1 minute to distribute the herbs.
• Line a large sheet pan with parchment paper. Using a small 2-ounce (60 milliliter) cookie scoop, add the meatballs to the pan, leaving a 1-inch (2.5 centimeter) space between them. Bake until the meatballs are lightly browned and the internal temperature reads 155 degrees F (68 degrees C), 15 to 20 minutes.
• In a large bowl, toss the meatballs with the sauce and transfer to a serving platter. Garnish with the remaining tablespoon each of parsley, cilantro, and scallion. Scatter with more parsley and serve immediately.
• In a large heavy-bottomed skillet, warm the olive oil over medium heat until it begins to shimmer, 1 to 2 minutes. Add the shallots and 1 teaspoon of the salt and cook, stirring occasionally, until tender, 2 to 3 minutes.
• Add the tomatoes and use a potato masher to smooth out any lumps. Add the remaining 1 1/2 teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.
• Bring to a simmer, cover, and cook for 15 minutes. Reduce the heat to medium-low and cook until it reduces slightly, about 20 more minutes. (It will be a thinner sauce.) To prevent scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days.

CARIBBEAN MEATBALLS IN SPICED RUM SAUCE

Steps:

• For the meatballs:.
• Grate the onion. Mince the 2 garlic cloves. Line a rimmed baking sheet with foil and spray with cooking spray.
• In a large bowl mix the ground beef, rice, onion, garlic, salt and pepper. Form mixture into 2" meatballs and put on the prepared baking sheet. Spray tops of meatballs with cooking spray.
• Broil meatballs, 6 inches from the heat, turning to brown all sides. Remove pan from oven and set aside while preparing the sauce.
• For the sauce:.
• Chop the onion, bell pepper, and tomatoes. Mince the garlic and jalapeno.
• Heat the oil in a large skillet over medium high heat. Saute the onion, garlic, bell pepper, and jalapeno for about 3 minutes. Stir in stock, rum, olives, tomatoes, ginger, tomato paste, molasses, and lime juice. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 10 minutes.
• Add meatballs and cilantro to the sauce and bring to a boil Reduce heat, cover, and simmer over low heat for about 15 minutes. Turn meatballs occasionally while simmering.
• Combine cornstarch and 1 tablespoon cold water in a small cup, mixing well. Stir into the skillet and simmer for 2 more minutes, until the sauce is slightly thickened.
• Serve sprinkled with chopped peanuts.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE

Steps:

• Meatballs:
• Preheat oven to 350 degrees F.
• In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
• Sauce:
• In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
• To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
• In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

CARIBBEAN MEATBALLS WITH TROPICAL SAUCE

Steps:

• For the meatballs, combine the turkey and the next 6 ingredients, mixing well.
• Shape mixture into 24, 1-inch, meatballs.
• Arrange on a rack or a roasting pan that has been sprayed with cooking spray.
• Bake at 400°F for 12 minutes or until meatballs are browned.
• While the meatballs are in the oven, make the sauce by placing the mango in a blender and process until smooth.
• Combine cornstarch and sugar in a small saucepan and add the pureed mango, water and remaining ingredients.
• Cook over medium-low heat, stirring constantly, until thickened. This yields 1 1/2 cups sauce.
• Serve meatballs in a chafing dish with the sauce.

MOROCCAN-SPICED CHICKEN MEATBALLS

Steps:

• First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
• Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
• In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
• To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

MOROCCAN MEATBALLS IN SPICY SAUCE

Steps:

• Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
• Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
• Place browned meatballs in a slow cooker, and brown the remaining meatballs.
• Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
• Serve over couscous if desired.

CARIBBEAN MEATBALLS

Steps:

• In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
• Shape into 1 inch balls. Roll meatballs in cornstarch.
• Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
• Add meatballs to oil just a few at a time so not to lower the oil temperature.
• Cook until browned all over, drain on paper towels.
• When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
• Return wok to high heat and pour in 1 tbls oil.
• Add green pepper and stir-fry 1 minute.
• Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
• In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
• This dish goes very well over the rice.

CARIBBEAN BBQ SAUCE II

Steps:

• Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

NORWEGIAN MEATBALLS WITH SPICED CREAM SAUCE

Steps:

• For meatballs:
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
• Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
• For sauce:
• Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.