CAJUN APPETIZER MEATBALLS
This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated.
Provided by DOREENB
Categories Appetizers and Snacks Spicy
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
- Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
- In a small bowl, combine the barbeque sauce and peach preserves.
- When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 45 g, Cholesterol 132.8 mg, Fat 25.4 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 10 g, Sodium 1271.6 mg, Sugar 35.5 g
GOCHUJANG MEATBALLS
Gochujang adds the perfect amount of heat to these tender and glazy meatballs. We included the Korean chile paste in both the meatballs and the glossy sauce. They will satisfy all your cravings!
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
- Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
- For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
- Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
- Transfer to a serving platter and top with some sesame seeds and scallions.
CAJUN APPETIZER MEATBALLS
These meatballs have a little kick to them. Amount this recipe makes depends on size you make your meatballs.
Provided by MARIA MAC
Categories Meat
Time 55m
Yield 12 meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Lightly grease a medium baking sheet.
- In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
- Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
- In a small bowl, combine the barbeque sauce and peach preserves.
- When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture.
- Toss to coat.
Nutrition Facts : Calories 132.4, Fat 4.7, SaturatedFat 1.8, Cholesterol 42.9, Sodium 168.9, Carbohydrate 13.1, Fiber 0.5, Sugar 7.3, Protein 8.8
CAJUN MEATBALLS
Make and share this Cajun Meatballs recipe from Food.com.
Provided by Candace Michelle
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a medium baking sheet.
- In a large bowl, mix ground beef, Tabasco sauce, Cajun seasoning, worcestershire sauce, onion, bread crumbs, milk, and eggs.
- Form mixture into 1/2 in size meatballs and place on greased baking sheet.
- Bake in preheated 350 oven for 45 minutes or until meatballs are fully cooked.
- Remove meatballs from oven and transfer to paper towels to dran fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended.
- Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.
Nutrition Facts : Calories 340.9, Fat 11.3, SaturatedFat 4.4, Cholesterol 103, Sodium 472.8, Carbohydrate 37, Fiber 1.1, Sugar 21.5, Protein 21.3
MEATBALLS DE CORAZON
A perfect balance of spice and sweetness, this dish is a great way to be sustainable and use not-so-popular cuts of beef. It was one of the most popular items on my restaurant menu! Beef heart is lean and iron-rich, a great protein source.
Provided by Food Network
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Grease 2 baking sheets with oil. Preheat a fryer or 3 inches oil to 300 degrees F.
- Double grind the heart, pork and fatback into a bowl set on top of an ice bath to ensure that the meat is cold throughout the meatball making process. Add the eggs, panko, chopped cilantro, garlic, kosher salt, cumin, ginger, smoked paprika, turmeric, cayenne and black pepper to taste. Portion the meatballs with a 1.25-ounce portion scoop, then smooth the meatballs out by tossing them between greased hands, creating a smooth round shape. Place on the greased baking sheets and bake for approximately 8 minutes.
- For the piri piri sauce: Pulse the chiles, garlic, peppers and onion in a food processor and set aside. In a heavy-bottom saucepot, heat the oil over medium-heat high. Add the tomato paste, stirring continuously to cook, about 1 minute. (The oil should turn a beautiful orange color.) Add the processed ingredients plus 1 tablespoon kosher salt. Cook down over medium heat until completely softened and cooked through, 5 to 7 minutes. Add the honey, cumin seeds and paprika and turn to medium heat; let cook another 6 to 8 minutes. Add the vinegar and remaining tablespoon kosher salt, then cook for about 15 minutes. Finish the sauce with the lime juice. Taste and adjust the seasoning as needed.
- Toss the meatballs and sauce together, then let simmer a couple of minutes to allow the flavors to marry.
- Meanwhile, toss the plantains into the fryer, and cook for about 2 minutes. Remove to a paper towel-lined plate and dust with fine salt.
- Pile the meatballs in the center of a plate. Garnish with the plantain chips, cilantro sprigs and a touch of lime zest.
CAJUN MEATBALLS
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Put the butter in a pan over a low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour - make sure that it doesn't burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.
- Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
- Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
- Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.
Nutrition Facts : Calories 306 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.09 milligram of sodium
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