Hot Spicy Meatballs Food

SAUCY SPICY CHIPOTLE MEATBALLS (ALBONDIGAS)

Steps:

• If using dried chipotle chilies, place them in hot water to rehydrate, for at least an hour before using.
• Heat a teaspoon of cooking fat or oil in a large frying pan over medium heat and add the onion. Sauté the onion for 3-5 minutes until translucent. Remove to a bowl. Use half of the onion for the meatballs mix and reserve the rest for the sauce.
• While onion is cooking, pre-chop other ingredients for the meatballs. Slice the chipotle chilies in half and remove the seeds. Chop with a knife or grind with mortar and pestle into a paste-like consistency.
• Combine ground beef with half of the cooked onion, chopped garlic and chipotle chilies, paprika, cumin, coriander seed, and salt. Mix and knead through using your hands. Using clean, wet hands roll the mix into small balls (somewhere between a walnut and a golf ball size). Set aside until ready to cook.
• Preheat a dollop of olive oil or other cooking fat in the same large frying pan until sizzling hot. Cook the meatballs on medium-high heat for 3 minutes on each side, until well browned.
• Add the rest of the cooked onion, garlic, two chopped chilies and the sauce spices to the pan with the meatballs. Stir through and add the diced tomatoes/puree. Combine and cook for 8-10 minutes uncovered, stirring frequently to make sure the meatballs cook evenly and the sauce is well combined.
• Taste for salt. Drizzle with a little lime juice before serving.

TEX-MEX SPICY MEATBALLS

Steps:

• Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
• In small bowl, combine bread crumbs and milk.
• Let stand until bread crumbs absorb the milk.
• In large bowl, combine ground beef, bread crumb mixture, eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
• Mix with clean hands until combined.
• Form into 30 meatballs, each about 1 inch in diameter; place on prepared baking sheet.
• Bake meatballs at 350 degree for 20 minutes.
• In large skillet, mix together broth and chili sauce.
• Add meatballs and simmer, covered, over medium heat for 10 minutes.
• Stir occasionally.
• Remove cover; cook 5 minutes longer.
• Makes 30 meatballs.
• Make Ahead: Can be made ahead, cooked, covered and refrigerated for 1-2 days; reheat before serving.
• To transport, place in an insulated container.
• Serve within 2 hours (within 1 hour if outside temperature is above 90 degrees).

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SPICY MEATBALLS

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

SPICY MEATBALLS

Steps:

• For the meatballs: Mix all ingredients together and make into small meatballs. Roll in flour and fry gently until brown.
• For the tomato sauce: cook onions and garlic in a little olive oil. Add can of tomatoes, tomato puree and paprika. Boil for 5 mins then lower the heat.
• Add the wine, sugar and bay leaf. Cook for 10mins then liquidize.
• Bring back to the pan and place the meatballs carefully in the sauce. Simmer for another 20mins.
• Sprinkle with parsley and cheese.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

SPICY CHICKEN MEATBALLS

Steps:

• Heat oven to 375°F.
• Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce just until blended. Shape into 24 balls.
• Mix remaining hot sauce and butter in shallow bowl. Place remaining cracker crumbs in separate shallow bowl. Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until evenly coated.
• Heat oil in large nonstick skillet. Add chicken balls, in batches; cook 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Meatballs will not be done but will finish cooking in the oven.) Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until done (165ºF). Meanwhile, cut remaining celery into thin sticks.
• Serve meatballs with dressing and celery sticks.

SPICY INDIAN MEATBALLS

Steps:

• Water bread rolls for 15 minutes, press out water afterwards.
• Chop chilli, ginger and garlic.
• Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
• Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
• Add ground spices, fish sauce and brown sugar to dough.
• Mix all ingredients and form meatballs out of 2 tbsp of dough.
• Chop zucchini, bell pepper and green onions to 2 cm long pieces.
• Heat sesam oil.
• Roast meatballs 2 minutes from each side, then put aside.
• Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
• Put yoghourt into the pan and add meatballs again.
• Add curry paste and chicken broth
• Cook for 10 minutes. Turn meatballs after 5 minutes.
• Serve with rice and decorate with coriander leaves.
• Enjoy!

SPICY MEATBALLS SPAGHETTI

Steps:

• Combine all the meatballs ingredients together. Shape into palm-size balls, each roughly weighing about 20g.
• Chill the meatballs in the refrigerator for at least 30 minutes.
• In a large pot, heat oil over medium-high heat until it starts to smoke.
• Sear meatballs until a crust form over the meatballs on all sides and are browned in colour. Remove from pot and set aside.
• In the same pot, add more oil if required and add garlic, onions, and red chillies. Saute until golden.
• Season with salt, black pepper, and paprika.
• Stir in tomato paste and cook for a few minutes until deepened in colour.
• Add chopped tomatoes, beef/lamb broth, and bay leaves. Bring to a boil then lower heat to medium-low and allow to simmer for 15 minutes until slightly reduced.
• Discard the bay leaves. Using a hand-blender, blend the sauce until smooth.
• Return the meatballs into the sauce. Cover and simmer for 25-30 minutes.
• In the meantime, bring a large pot of water to boil. Season generously with salt and cook spaghetti according to package instructions.
• Stir in fresh coriander leaves and let cook for another 5 minutes.
• Toss in cooked spaghetti in the sauce. Garnish with more fresh coriander leaves and serve hot.

CROCK POT NASHVILLE HOT CHICKEN MEATBALLS

Steps:

• Prepare the Nashville Hot Chicken Sauce
• Combine all the sauce ingredients and set aside.
• Add all the meatballs to your crock pot or slow cooker.
• Pour the hot chicken sauce over the meatballs.
• Stir to coat the meatballs.
• Cook on low for 2 hours or on high for 1 hour.
• Serve with pickle slices.
• Enjoy with a cold beverage to temper the heat!

SPICY SLOW COOKER MEATBALLS

Steps:

• To make your spicy slow cooker meatballs, add the frozen meatballs to your crockpot. Next, pour the ketchup, honey, soy sauce, garlic powder, brown sugar and sriracha on top of the meatballs.
• Gently stir then cover the crockpot and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours until your meatballs are tender and your sauce is hot.

BUFFALO CHICKEN SWEET AND SPICY MEATBALLS

Steps:

• Preheat oven to 200c, 180c fan, 400f or gas mark 6
• Spray a frying pan over a medium high heat with spray oil. Add the onion, carrot, garlic and paprika to the frying pan and using the 1/2 cup of stock, add in a little bit at a time, reducing off completely before adding another little bit, until the onion, carrot and garlic are really softened. Make sure you cook off all stock before next step.
• Add this to the a large bowl along with the ground chicken, breadcrumbs, egg, salt, black pepper, chilli flakes, onion and garlic granules and mix to combine, spray a little spray oil into hands and then form in 20 meatballs.
• Line a baking with parchment paper and place the meatballs on the tray, spray over the top with cooking oil spray and bake for 12 minutes until lightly golden, remove from oven and set aside.
• Add all the ingredients for the sauce to a frying pan and whisk until the jam dissolves into the liquid and starts to thicken, then drop in the meatballs and continue to bubble on a medium high heat until sauce is glossy and coats the meatballs.
• Sprinkle with chopped spring onions.
• Serve with your choice of sides and enjoy!!

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.