Caribbeanmeatballsinspicedrumsauce Recipes

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.

Steps:

• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

Steps:

• For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
• For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
• *You can also place browned meatballs and sauce mix into crock pot.

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

Steps:

• Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

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.

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.

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. In a small bowl, mix the nuts with the egg white.
• Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
• Set aside to cool completely, then serve in bowls.