SRIRACHA MARINARA AND MEATBALLS
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
- In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.
Nutrition Facts : Calories 520 g, Fat 13 g, Fiber 8 g, Protein 40 g
SPICY SRIRACHA MEATBALLS
This is a wonderfully flavorful meatball that is easy to make, requires little prep time, and is a sure hit for those looking for traditional Thai flavors like sriracha, lime, and ginger. Spice can be adjusted to taste.
Provided by artteacher21
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
- Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
- Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 17.1 g, Cholesterol 155.4 mg, Fat 22.5 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 6 g, Sodium 1903.4 mg, Sugar 1.6 g
SPICY SPAGHETTI & MEATBALLS
This is an unexpected take on traditional spaghetti and meatballs. These meatballs have an added burst of spicy flavor from the peppers. Give it a shot today because you'll see how the spice really adds to the flavor profile when mixed with the sauce.
Provided by Julie Maestre
Categories Entree
Time 1h15m
Number Of Ingredients 20
Steps:
- Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
- Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
- Heat a separate skillet over medium low heat, add onions and cook until translucent
- Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
- Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
- Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
- Add some fresh basil and serve over Spaghetti
Nutrition Facts : Calories 454 kcal, Carbohydrate 24 g, Protein 27 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 126 mg, Sodium 941 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
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.
SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
- In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
- Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
- Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
SWEET & SPICY SRIRACHA MEATBALLS
Make and share this Sweet & Spicy Sriracha Meatballs recipe from Food.com.
Provided by Walmart
Categories Meatballs
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a slow cooker. Turn the heat on low.
- Cook for 4 hours.
- Serve warm. Set out extra sriracha/grape jelly sauce for dipping, if desired.
Nutrition Facts : Calories 133.8, Fat 0.1, Sodium 297.1, Carbohydrate 33.6, Fiber 1.7, Sugar 23.8, Protein 0.6
SPAGHETTI & SPICY MEATBALLS
As spicy or as mild as you like with the best tasting sauce!
Provided by gib210
Time 1h
Yield Serves 4
Number Of Ingredients 13
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.
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