MEATBALLS WITH JAMAICAN-STYLE CURRY
This recipe pays homage to the African diaspora, drawing on the flavors introduced by the spice trade in the Caribbean Islands. With a nod to India, spices are combined to make a homemade curry powder, which adds lots of warmth and depth to the coconut sauce. Feel free to adjust the spice amounts to your liking. For additional heat, a diced Scotch bonnet chile is traditionally used, but jalapeño chile can be substituted. Sesame oil is used to enhance the umami flavors in substitution of local island herbs.
Provided by Carla Hall
Time 1h
Yield 4 servings (18 meatballs)
Number Of Ingredients 25
Steps:
- Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
- Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
- Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
- Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.
CREOLE MEATBALLS
My husband wanted a spicy meatball and teases me for my zaar addiction and so he searches through my shelves of cookbooks. This dish is from 365 ways to cook hamburger by Doyne Nickerson and is absolutely delish, so I just add to share.
Provided by karen in tbay
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Mix first 10 ingredients and form into 1 inch meatballs.
- Roll in flour and set aside.
- In cooking fat, saute onions, green pepper, celery and mushrooms.
- Remove to large kettle.
- Brown meatballs in same pan, then add to kettle with remaining 5 ingredients.
- Cover and simmer 30 minutes.
- Thicken with 2 tbsp flour in 1/4 cup water.
- *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).
MEATBALLS CREOLE MEATBALLS PARADISE
Make and share this Meatballs Creole Meatballs Paradise recipe from Food.com.
Provided by Timothy H.
Categories < 4 Hours
Time 2h30m
Yield 30 meatballs
Number Of Ingredients 21
Steps:
- Ina large saucepan melt the butter,add the flour for 2 minutes to start the roux. slowly add the red wine and chicken stock stirring constantly.When mixture is smooth add the jelly, hot sauce and creole mustard.Put in slow cooker set on high.
- In a large sauce pan saute onions,peppers, and scallion tops for 6 minutes or until onions are translucent. Add garlic,parsley,thyme,bay leaf,cayenne pepper and salt cook for 2 more minutes.Turn off the heat and let cool for 10 minutes.In a large bowl combine the ground beef and pork then add the cooled vegetables,beaten eggs and milk.combine everything and mix well.Add the bread crumbs and crushed red pepper flakes blend into meat mixture.Make into balls, size is your choice, add a little oil to a large sauce pan or skillet. Do not let meatballs touch other, brown on all sides. Remove and set on a paper towel to drain.Add the meatballs to the sauce in the crock pot for 2 hours on high or if your crock pot is too hot cook on low.Serve from cooker.
Nutrition Facts : Calories 137.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 43.5, Sodium 357.4, Carbohydrate 9, Fiber 0.6, Sugar 3.9, Protein 7.3
ALL-PURPOSE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 125 meatballs
Number Of Ingredients 11
Steps:
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
SPAGHETTI AND MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield about 16 large meatballs, serving 4 to 6
Number Of Ingredients 37
Steps:
- Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
- Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
- While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
- Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
- Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Combine all ingredients thoroughly.
MEAT BALLS WITH CREOLE SAUCE
A delicious meatballs and creole sauce recipe. This is a typical luch recipe from Aruba, Bonaie and Curacao. You can substitute the vinager with piccalilli and the soy sauce with ketjap asin for an enhanced flavor.
Provided by Chef JazzyAruba
Categories Meat
Time 1h30m
Yield 18 meat balls, 5-6 serving(s)
Number Of Ingredients 28
Steps:
- For the Meat Ball: Fry the chopped onions and the chopped green pepper in 2 TBS butter until tender. When done, let them cool for a moment then add them to the ground beef. Add also to the beef: garlic powder, salt, cumin, complete seasoning, maggi, italian seasoning then mix well. Press and drain the slices of bread (use the palm of hand) and break into pieces then add to meat together with eggs. Mix well. Shape into balls a little bit bigger that a golf ball, and fry in butter and vegetable oil.
- For the sauce: Fry the onions, pepper and tomato for about 3 minutes. Then add bouillon, cumin powder, complete seasoning and curry powder mix and let simmer on medium for another minute. Add the vinager, tomato paste, soy sauce and the water and let simmer until the sauce begins to thicken then add the meatballs and toss.
- Serve with white rice and fried plantains. Enjoy -- .
Nutrition Facts : Calories 1190.4, Fat 112, SaturatedFat 25.7, Cholesterol 209.8, Sodium 694.4, Carbohydrate 15.6, Fiber 1.9, Sugar 4.4, Protein 32.6
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