MARGARITA BALLS I
Right up there with Rum Balls.
Provided by Paula Cronin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
- Melt four 1 oz squares white chocolate according to package directions.
- In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
- Shape into 1-inch balls and coat with sugar. Store in refrigerator.
Nutrition Facts : Calories 166 calories, Carbohydrate 18 g, Cholesterol 1 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 50.9 mg, Sugar 5.6 g
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
MARGHERITA RISOTTO BALLS
These deep-fried, arancini patties, made with tomato arborio rice, have moreish melting mozzarella cheese middles.
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter
Time 1h10m
Yield Makes 12
Number Of Ingredients 16
Steps:
- Heat the olive oil in a heavy-based saucepan. Add the onion, cover and sweat until soft. In another pan, mix the passata and stock, and warm over a low heat.
- Add the garlic to the onion, cook for 30 secs, then tip in the rice and stir to coat in the oil. Increase the heat, pour in the wine and let it simmer until absorbed. Keeping the pan over a medium heat, start adding the tomato stock mixture to the rice a ladleful at a time, letting the rice absorb most of the liquid after each addition. Keep stirring as you go, adding liquid until the rice is al dente - you may not need all the liquid. You don't want this to be as wet as a normal risotto, so keep cooking until your wooden spoon can stand up in it. Turn off the heat, stir through the Parmesan, butter and basil, then cover for 5 mins. Season and tip onto a tray to cool completely, then chill until firm.
- Shape the risotto into 12 large balls. Make a hole in the centre with your finger and stuff in a piece of mozzarella, then reshape into a ball. Now start a little production line, dipping the balls in the flour, then the egg and coating with the breadcrumbs - then chill for 30 mins.
- Heat the oil to 160C in a large deep saucepan and heat the oven to 180C/160 fan/gas 4. Deep-fry the risotto balls for 8-10 mins - you'll need to do this in batches. Drain on kitchen paper, then transfer to a tray and pop in the oven for 6-8 mins to make sure the mozzarella is completely melted. Sprinkle with salt, then leave to cool for a few moments before tucking in. Serve with some dressed rocket.
Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 3.6 grams sugar, Fiber 1.6 grams fiber, Protein 8.3 grams protein, Sodium 0.6 milligram of sodium
MARGARITA BALLS
There are never enough of these! I could bring 12 dozen to my office and one co-worker (who's not a drinker) would eat them all. For those who don't like a strong alcohol flavor this is the way to go. Yumm! It's hard for me to estimate the prep time since I do bits and pieces at different times, so what I've listed is just assembly, not the time for blanching and grinding almonds and crushing cookies.
Provided by ReeLani
Categories Dessert
Time 30m
Yield 48 balls
Number Of Ingredients 8
Steps:
- Mix the crushed vanilla wafers with the ground almonds.
- In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
- Stir melted white chocolate and tequila mixture into crumb mixture.
- Shape into 1" balls and roll in granulated sugar.
- Store in refrigerator.
Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1, Cholesterol 0.5, Sodium 26.3, Carbohydrate 9.2, Fiber 0.6, Sugar 2.9, Protein 1.5
SUPERFOOD ENERGY BALLS
These energy balls are a spinoff of my superfood granola bars, brought to you in bite-size form. They're the perfect summer snack to tuck into your bag whenever you need a little fuel, whether that's on a hike or simply lounging by the pool.
Provided by Food Network
Time 35m
Yield about 24 balls
Number Of Ingredients 8
Steps:
- Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency.
- Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
- Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.
Nutrition Facts : Calories 78, Fat 3.8 grams, Sodium 49 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
MAMALIGA BALLS WITH SMOKED HAM
Provided by Michael Symon : Food Network
Categories appetizer
Time 51m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the stock to a simmer and then whisk in the cornmeal.
- Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
- Poke a hole in the middle and fill with 1/4 teaspoon each of the ricotta and ham and roll up.
- In a deep saucepan, heat 4 inches oil to 375 degrees F.Fry for 2 to 3 minutes in hot oil. Drain on paper towels and serve.
MEATBALLS
From Meatball subs to spaghetti and everything in between, these are an all around staple in our house. Even my SO who isn't a fan of red sauce loves them.
Provided by KIMMIE KOO
Categories Meat
Time 1h20m
Yield 40 meatballs
Number Of Ingredients 8
Steps:
- In a large mixing bowl add the meats and blend together with your hands.
- Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat.
- In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm.
- Form the meat into 1 1/2" balls with your hands.
- Gently place in cooking pan so that the meatballs are close but not touching.
- Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned.
- The meatballs will not be fully cooked yet.
- Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).
Nutrition Facts : Calories 50.6, Fat 2.9, SaturatedFat 1, Cholesterol 21.3, Sodium 66.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 3.9
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