SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
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.
JOHNSONVILLE® ITALIAN MEATBALLS
Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.
- Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan.
- Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 6.6 g, Cholesterol 104.6 mg, Fat 29 g, Fiber 0.4 g, Protein 18.7 g, SaturatedFat 10.8 g, Sodium 975.8 mg, Sugar 1.2 g
SPICY MEATBALLS
These are great to make with the kids. Teach them about handling raw meat and using different flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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
These spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne.
Provided by Vered DeLeeuw
Categories Main Course
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 0.25 recipe, Calories 315 kcal, Carbohydrate 9 g, Protein 22 g, Fat 20 g, Sodium 650 mg, Fiber 3 g
SAUCY SPICY CHIPOTLE MEATBALLS (ALBONDIGAS)
These saucy and spicy chipotle meatballs (or albondigas) are juicy and delicious. Braised in a spiced, Tex Mex inspired tomato sauce, these meatballs are finger lickin' delicious and can be served over rice, veggies, quinoa or used in tacos and salads.
Provided by Irena Macri
Categories Main
Time 40m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 4-5 meatballs, Calories 541 calories, Sugar 13.9 g, Sodium 1358.9 mg, Fat 26.9 g, SaturatedFat 6 g, TransFat 0.2 g, Carbohydrate 25 g, Fiber 5.6 g, Protein 49.3 g, Cholesterol 120 mg
BOBBY FLAY'S ITALIAN MEATBALL RECIPE
Bobby Flay's famous Italian Meatball Recipe has a 3-meat combo that you can make on the stove top or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub!
Provided by Stephanie
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
Nutrition Facts : Calories 97 kcal, Carbohydrate 6 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 140 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY MEATBALLS SPAGHETTI
A delicious spicy meatballs spaghetti recipe, featuring rich umami flavours plus a kick of spice. Easy to make and no doubt a crowd pleaser!
Provided by ET Food Voyage
Categories Dinner
Number Of Ingredients 20
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.
Nutrition Facts : Calories 489 kcal, ServingSize 1 serving
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
PAPRIKA-SPICED ITALIAN MEATBALLS
You can also add the extra cheese 5 minutes before they are ready to come out of the oven so its nicely melted. i like to serve it with creamy mash potatoes. Enjoy.
Provided by lackii650
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put the minced beef in a bowl.
- Add breadcrumbs, parmesan cheese, tasty cheese, eggs, paprika, nutmeg, herbs, onion, garlic, bacon, salt and pepper.
- Mash up and mix well with wet hands. Divide the mixture into equal portions and roll each into a ball.
- Place the meatballs into a baking dish, put diced carrot, celery and capsicum in as well.
- Pour over the can of crushed tomatoes.
- Sprinkle with cheese then dried herbs.
- Bake in oven for 40- 50 minutes at 180 degrees.
Nutrition Facts : Calories 608.6, Fat 39.5, SaturatedFat 17.9, Cholesterol 235.5, Sodium 750.2, Carbohydrate 16.2, Fiber 2.6, Sugar 1.5, Protein 46.2
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