Meatballs Bayonnaise W Spicy Tomato Pepper Sauce Food

MEATBALLS BAYONNAISE W/ SPICY TOMATO & PEPPER SAUCE

Steps:

• For the sauce, stir together tomato puree, peppers, onion, salt, red pepper and bay leaf.
• Pour half of the sauce into a slow cooker and reserve the rest.
• For the meatballs, add milk and soak the bread for a few minutes. Lightly squeeze the bread to remove excess milk and discard milk.
• Spread flour on a piece of wax paper.
• In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper (to taste).
• Moisten your hands and shape mixture into 2" balls.
• Lightly roll meatballs in flour and transfer to the slow cooker that contains half of the sauce. Top with remaining sauce.
• Cover and cook on LOW for 4-5 hours or until meatballs are cooked through.
• Discard bay leaf before serving over rice with freshly grated Parmesan.

MEATBALLS WITH SPICY CHIPOTLE TOMATO SAUCE

Steps:

• In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.
• Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.

SIRLOIN STEAK WITH SPICY PEPPER SAUCE

Steps:

• To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
• Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
• Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.

CHEESY MEATBALLS IN SPICY TOMATO SAUCE

Steps:

• Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
• Take 1 tablespoon of the mixture and flatten into a patty shape.
• Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
• Refrigerate meatballs for 10-15 minutes.
• Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
• Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
• Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
• Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
• Serve with on their own with crusty bread or over pasta.

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).

HERBED RICOTTA WON TONS W/ SPICY TOMATO SAUCE

Steps:

• To prepare won tons:
• Place colander in a 2-quart glass measure or medium bowl.
• Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
• Spoon ricotta into colander.
• Gather edges of cheesecloth together; tie securely.
• Refrigerate for 1 hour.
• Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
• Spoon ricotta into a food processor.
• Preheat oven to 350°.
• Place almonds and flour in a spice or coffee grinder, and process until finely ground.
• Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
• Process until smooth.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
• Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
• Repeat procedure with remaining won ton wrappers and ricotta mixture.
• Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
• Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
• Bake at 350° for 15 minutes or until lightly browned.
• Cool won tons 5 minutes on a wire rack.
• To prepare sauce:.
• Place tomatoes in food processor; process until finely chopped.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 3 minutes.
• Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
• Reduce heat to medium.
• Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
• Serve with won tons.