Fiesta Meatballs Food

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MEATBALL SALAD



Meatball Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 5 servings

Number Of Ingredients 14

1/2 cup freshly grated Parmesan
1/2 cup ricotta
1/3 cup panko breadcrumbs
3 tablespoons whole milk, at room temperature
1 large egg, at room temperature
1/2 pound ground pork
1/2 pound sweet Italian sausage, casings removed
1/2 teaspoon kosher salt
Olive oil, for cooking
One 24-ounce jar marinara sauce
Half a 5-ounce container baby arugula (about 4 cups)
1 cup shaved Parmesan
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice

Steps:

  • For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
  • Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
  • For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
  • Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.

FIESTA MEATBALLS



Fiesta Meatballs image

Everybody loves meatballs and these are a cinch to make. All you need is a jar of salsa for their almost-instant sauce. They are good served over garlic rice (just cook a minced garlic clove or 2 in with standard rice).

Provided by Annacia

Categories     Meatballs

Time 29m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup milk
1 egg
2 tablespoons cajun seasoning or 2 tablespoons Tex-Mex seasoning
salt, to taste
1 slice bread
1 1/2 lbs extra lean ground beef
1 tablespoon vegetable oil
1 sweet pepper, seeded and cut into strips
3/4 cup salsa (mild or medium)
1/3 cup water
grated cheddar cheese (optional and to taste)
chopped fresh coriander (optional and to taste)

Steps:

  • In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough).
  • Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
  • Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
  • Served topped with the cheese and coriander if desired.

FIESTA MEATLOAF



Fiesta Meatloaf image

Party on with a delicious Fiesta Meatloaf recipe that yields eight servings. This is not just any old meatloaf; t's a south-of-the-border Fiesta Meatloaf!

Provided by My Food and Family

Categories     Spices

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
2 tsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa, divided
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Heat oven to 375°F.
  • Mix all ingredients except 1/4 cup salsa and cheese.
  • Shape into oval loaf in 13x9-inch baking dish; top with remaining salsa.
  • Bake 1 hour or until done (160ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 600 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 2 g, Protein 24 g

BEST MEATBALLS



Best Meatballs image

I was raised in an Italian family and have searched and searched for the perfect recipe for meatballs and finally found it. The secret to this is the red pepper flakes!

Provided by Amber W.

Categories     Meat

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground sirloin
1 large egg, beaten
1 cup Italian seasoned breadcrumbs
1 medium onion, chopped fine
4 garlic cloves, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce
1/4 cup flat leaf parsley, chopped
1/4 cup grated parmigiano or 1/4 cup romano cheese
coarse salt
black pepper

Steps:

  • Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
  • Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
  • Mix up meatball ingredients until well combined, yet not over-mixed.
  • Divide mix into 4 equal parts.
  • Roll each part into 4 balls and space equally onto a nonstick baking sheet.
  • Place meatballs in oven and roast about 12 minutes.
  • Break a meatball open and make sure meat is cooked through before removing from the oven.

Nutrition Facts : Calories 451.5, Fat 19.9, SaturatedFat 7.7, Cholesterol 157.4, Sodium 689.3, Carbohydrate 25.1, Fiber 2.1, Sugar 3.3, Protein 40.4

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