Spicy Meatballs Food

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.

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:

• Mix all ingredients in a bowl.
• Ball up meat and bake in a tray for 30 minutes at 350.
• Drain grease on a paper towel and enjoy!

BAKED SPICY MEATBALLS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 160 degrees. Spray a large frying pan with low calorie cooking spray and sear the meatballs until the outsides are brown.
• Add the garlic and chilli and cook for 2 minutes, being careful not to burn it. Stir in the tomato passata and herbs and put the meatballs and sauce into an ovenproof dish.
• Top with chunks of the mozzarella and sprinkle over the parmesan. Bake for 35 minutes until the cheese is golden. Serve with spaghetti and green beans.

SPAGHETTI & SPICY MEATBALLS

Steps:

• Firstly to make the meatballs.
• Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, chilli flakes, egg and a little salt & pepper to the mixing bowl and thouroughly mix and nead until smooth and even.
• Get out a plate or tray and start to tear small tabletennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all oof the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the passatta, vegetable stock, parsley, chilli, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completley cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your spaghetti, once this is ready serve with your meatballs and add a little parmesan and parsley to garnish.

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.

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.

STICKY THAI MEATBALLS

Steps:

• Preheat oven to 220C/430F
• Combine all the ingredients for the meatballs except ground beef in a bowl and mix well. Once the aromatics are well combined with the breadcrumbs, add the ground beef and lightly mix together. Adding the beef right in the end ensures that the flavors are mixed well and don't sit around in lumps.
• Form the mixture into 20-22 lime sized balls and place them on a baking tray. Bake for 20-25 minutes till they are cooked through, and slightly brown.
• For the sauce, whisk everything together in a bowl and add it to a wok. Heat for a few minutes till the mixture thickens. Toss the meatballs in the sauce and serve hot.

SPICY MEATBALLS

Steps:

• In a large bowl, combine all ingredients except blue cheese. Mix together with your hands (go ahead, get a little dirty!) and roll into meatballs (makes about 40 appetizer sized balls).
• Place in a single layer on an oven-safe baking pan or dish, and bake at 350 degrees for approximately 30 minutes (until centers are no longer pink).
• Serve warm with blue cheese dipping sauce, or be like my husband and stuff it all in a hoagie and enjoy a giant smoked chipotle meatball sub!

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.

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.

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.

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.

WARM UP YOUR WINTER WITH A BOWL OF SPICY RAMEN WITH PORK MEATBALLS AND EGGS

Steps:

• Ramen Place stock in a medium saucepan. In a small bowl, whisk miso, gochujang, soy sauce, ginger and garlic; whisk into stock. Simmer over medium heat while preparing remaining ingredients. Cook noodles according to package directions. Drain. Heat 1 Tbsp oil in a wok or large skillet over high. Add mushrooms and a pinch of salt. Stir-fry 2-3 minutes or until tender; transfer to a plate. Return pan to medium-high; swirl in remaining 1 Tbsp oil. Add bok choy and a pinch of salt; cook 1 minute. Add 2 Tbsp water; cook 2-3 minutes or until water evaporates and bok choy are crisp-tender, stirring occasionally. Divide noodles, broth and meatballs between 2 large bowls. Garnish with mushrooms, bok choy, eggs, carrot, onions and, if desired, roasted nori and/or sesame seeds. Pork Meatballs In a medium bowl, combine ground pork, panko breadcrumbs, soy sauce, toasted sesame seeds, ginger, shichimi togarashi, sesame oil, unseasoned rice vinegar, mirin, green onion and garlic. Form into 10 (1½-inch) balls. In a skillet over medium, heat 2 Tbsp vegetable oil. Add meatballs. Cook, turning occasionally, 8 minutes or until done. Makes 10.

ALBONDIGAS AL CHIPOTLE MEATBALLS IN CHIPOTLE SAUCE

Steps:

• In a large skillet over medium heat, warm the oil until sizzling. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring occasionally until browned, about 5 minutes. Add the garlic, oregano, and cumin, then cook, stirring for 30 seconds. Remove from the heat, then transfer 1/2 cup of the mixture to a large mixing bowl; set aside the skillet with the remaining mixture. Line a rimmed baking sheet with parchment paper.
• Into the bowl with the onion mixture, stir in the panko and 1/2 cup water. Let stand until the panko softens, about 5 minutes. Using a spatula, mash the mixture to a paste, then add the beef, 1/2 cup cilantro and 1 teaspoon of salt and pepper. Mix well, then divide into 16 two-tablespoon portions, rolling each into a ball and placing on the prepared baking sheet. Cover and refrigerate for 15 to 30 minutes. Meanwhile, heat the oven to 450 F with a rack in the middle position.
• Uncover the meatballs and roast until browned and the centre reaches a temperature of 160 F, 12-15 minutes. Remove from the oven and set aside.
• To the skillet with the remaining onion mixture, stir in the tomatoes and 1/2 cup water. Bring to a simmer over medium high, then add the chipotle chilies and cook, stirring occasionally, until a spatula drawn through the sauce leaves a trail, about 3 minutes. Taste and season with salt and pepper. Add the meatballs and stir gently to coat with the sauce, then stir in the remaining 1/4 cup of cilantro with sprinkle of queso fresco.