CARIBBEAN MEATBALLS IN SPICED RUM SAUCE
These hearty beef meatballs are delicious, but the zippy zesty sauce puts them over the top! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the meatballs:.
- Grate the onion. Mince the 2 garlic cloves. Line a rimmed baking sheet with foil and spray with cooking spray.
- In a large bowl mix the ground beef, rice, onion, garlic, salt and pepper. Form mixture into 2" meatballs and put on the prepared baking sheet. Spray tops of meatballs with cooking spray.
- Broil meatballs, 6 inches from the heat, turning to brown all sides. Remove pan from oven and set aside while preparing the sauce.
- For the sauce:.
- Chop the onion, bell pepper, and tomatoes. Mince the garlic and jalapeno.
- Heat the oil in a large skillet over medium high heat. Saute the onion, garlic, bell pepper, and jalapeno for about 3 minutes. Stir in stock, rum, olives, tomatoes, ginger, tomato paste, molasses, and lime juice. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 10 minutes.
- Add meatballs and cilantro to the sauce and bring to a boil Reduce heat, cover, and simmer over low heat for about 15 minutes. Turn meatballs occasionally while simmering.
- Combine cornstarch and 1 tablespoon cold water in a small cup, mixing well. Stir into the skillet and simmer for 2 more minutes, until the sauce is slightly thickened.
- Serve sprinkled with chopped peanuts.
Nutrition Facts : Calories 742.5, Fat 44.3, SaturatedFat 11.6, Cholesterol 96.4, Sodium 978.1, Carbohydrate 43.1, Fiber 5.9, Sugar 12.8, Protein 38
MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
CARIBBEAN MEATBALLS WITH TROPICAL SAUCE
Adapted from Cooking Light Cookbook, 1989. Sounds very different. Hope to make it someday. Makes 24 appetizer meatballs. Each one, served with 1 tbsp. sauce is 40 calories.
Provided by Oolala
Categories Mango
Time 35m
Yield 24 meatballs, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs, combine the turkey and the next 6 ingredients, mixing well.
- Shape mixture into 24, 1-inch, meatballs.
- Arrange on a rack or a roasting pan that has been sprayed with cooking spray.
- Bake at 400°F for 12 minutes or until meatballs are browned.
- While the meatballs are in the oven, make the sauce by placing the mango in a blender and process until smooth.
- Combine cornstarch and sugar in a small saucepan and add the pureed mango, water and remaining ingredients.
- Cook over medium-low heat, stirring constantly, until thickened. This yields 1 1/2 cups sauce.
- Serve meatballs in a chafing dish with the sauce.
CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010
This recipe was so different we had to try it - Turned out so great we want to share it! Sweet with a Kick - or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find "mango nectar" - so I used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky "juice" .
Provided by lesliecoy
Categories Pork
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
- For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
- Set aside 2 1/2 tablespoons of the mixture.
- Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
- Cover and let stand at room temperature of 15 minutes.
- For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
- Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
- Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
- Place ribs on top and middle racks of smoker.
- Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
- For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
- Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
- Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
- Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.
Nutrition Facts : Calories 1396, Fat 110.4, SaturatedFat 40, Cholesterol 367.4, Sodium 1851.3, Carbohydrate 15.9, Fiber 1.2, Sugar 10.4, Protein 74.4
MOROCCAN MEATBALLS IN SPICY SAUCE
You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.
Provided by A la Carte
Categories Meat
Time 6h20m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
- Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
- Place browned meatballs in a slow cooker, and brown the remaining meatballs.
- Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
- Serve over couscous if desired.
Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 4.8, Cholesterol 73.7, Sodium 535, Carbohydrate 19.6, Fiber 3.4, Sugar 9.8, Protein 26.6
CARIBBEAN BBQ SAUCE II
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
Provided by BAJATHECAT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 12.7 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 271.8 mg, Sugar 10.4 g
CARIBBEAN MEATBALLS
This is a recipe I have had for years but never got around to making. I'm putting it here for safe keeping. UPDATE: May '06-Finally made these using ground chicken. The sauce truly is fabulous!
Provided by Happy Harry 2
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
- Shape into 1 inch balls. Roll meatballs in cornstarch.
- Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
- Add meatballs to oil just a few at a time so not to lower the oil temperature.
- Cook until browned all over, drain on paper towels.
- When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
- Return wok to high heat and pour in 1 tbls oil.
- Add green pepper and stir-fry 1 minute.
- Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
- In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
- This dish goes very well over the rice.
Nutrition Facts : Calories 549.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 122, Sodium 619.5, Carbohydrate 74.4, Fiber 3, Sugar 14.1, Protein 32.3
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.
CARIBBEAN MEATBALLS RECIPE - (4.4/5)
Provided by Jomamma
Number Of Ingredients 14
Steps:
- Make the meatballs: Combine the meat with the egg, pineapple, bell pepper, allspice, Worcestershire sauce, and a pinch of salt and pepper until everything is well combined. With wet hands, form meat into balls. Heat vegetable oil in a saute pan over medium heat and saute the meatballs until browned on all sides and cooked through. Make the dipping sauce: Slowly thin the orange marmalade with the orange juice until it reaches desired consistency. Then stir in the mustard and the dried chili flakes. Serve with meatballs.
SPICY CALABRIAN MEATBALLS
Meatballs are a great way to combine flavors you're not normally used to. Here, I take a North African-inspired meatball and pair it with my Calabrian Red Sauce. The subtle heat from the sauce marries perfectly with the aromatic ginger, cloves, and nutmeg spice mix in the meat.
Provided by Eddie Jackson
Categories appetizer
Time 1h35m
Yield 40 to 45 meatballs
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Make the meatballs: In a large bowl, combine the ground meat, eggs, panko, mayonnaise, and milk. Add the garlic, paprika, salt, ginger, turmeric, cumin, black pepper, cayenne, cloves, coriander and nutmeg. Using your hands, mix well to combine. Add 3 tablespoons each of the parsley, cilantro, and scallion and use your hands to mix for 1 minute to distribute the herbs.
- Line a large sheet pan with parchment paper. Using a small 2-ounce (60 milliliter) cookie scoop, add the meatballs to the pan, leaving a 1-inch (2.5 centimeter) space between them. Bake until the meatballs are lightly browned and the internal temperature reads 155 degrees F (68 degrees C), 15 to 20 minutes.
- In a large bowl, toss the meatballs with the sauce and transfer to a serving platter. Garnish with the remaining tablespoon each of parsley, cilantro, and scallion. Scatter with more parsley and serve immediately.
- In a large heavy-bottomed skillet, warm the olive oil over medium heat until it begins to shimmer, 1 to 2 minutes. Add the shallots and 1 teaspoon of the salt and cook, stirring occasionally, until tender, 2 to 3 minutes.
- Add the tomatoes and use a potato masher to smooth out any lumps. Add the remaining 1 1/2 teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.
- Bring to a simmer, cover, and cook for 15 minutes. Reduce the heat to medium-low and cook until it reduces slightly, about 20 more minutes. (It will be a thinner sauce.) To prevent scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days.
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