Spiced Matzalan Meatballs Recipes

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.

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:

• Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
• Gently drop meatballs into the sauce.
• Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

Steps:

• Place the lamb, salt, onion, cumin, allspice, cayenne and coriander in a food processor and whizz until well blended. Using wet hands, shaoe the mixture into 20 meatballs and cook over hot coals for 10 minutes, turning frequently until well browned.
• Warm the flat breads in a frying pan for 1-2 minutes on each side until softened and warmed through.
• Scatter lettuce leaves and red onion over the flat breads. Arrange the meatballs on top and drizzle with a little yogurt. Serve with the lemon wedges.

Steps:

• Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
• Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

Steps:

• Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
• Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
• In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
• With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
• Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
• Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.