Spicy Rice Meatballs Recipes

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

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:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

Steps:

• ---------SAUCE-------.
• Heat oil in a sauce pan.
• Add mustard seeds and fenugreek.
• When they are brown, add chopped onion.
• Reduce heat, and fry onion till they are transparent.
• Add garlic and fry on very low heat for about 5 minutes.
• It is very important to fry garlic on VERY low heat.
• Add chillie powder and curry powder.
• Stir and cook about 1 minute.
• Add chopped tomatoes and cook on high heat for another 2 minutes.
• Add can of diced tomatoes, tomatoe paste and tomato ketchup.
• Put soup cube and adjust salt.
• Sprinkle sugar on top.
• Cover and SLOW cook till meat balls are ready.
• ------METHODMEAT BALLS------------.
• In a large bowl, mix all the ingredients using your hand.
• Break and mix the egg.
• Squeeze milk out of the slice of bread and mix with the meat mixture.
• Make lime size balls and fry all sides on low heat for about 15-20 minutes.
• When frying it is important to use a non-stick frying pan.
• Fry them till they are medium brown on all sides.
• Add one by one to the sauce mixture, using a slotted spoon.
• Cover and SLOW cook for about 30 minutes[longer the better].
• These meat balls are very good if you serve over steamed rice.
• If you serve on bed of spaghetti, the sauce should be bit thinner.
• To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce.
• Do this just after adding meat balls.
• Check for salt.
• Cover and SLOW cook for about 30 minutes[longer the better].

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

Steps:

• Water bread rolls for 15 minutes, press out water afterwards.
• Chop chilli, ginger and garlic.
• Mix lemon juice, bread roills, minced meat, curcuma, chopped chilli, ginger and garlic and egg to a dough.
• Ground gloves, cumin, black pepper, coriander seed and broken cardamom pods.
• Add ground spices, fish sauce and brown sugar to dough.
• Mix all ingredients and form meatballs out of 2 tbsp of dough.
• Chop zucchini, bell pepper and green onions to 2 cm long pieces.
• Heat sesam oil.
• Roast meatballs 2 minutes from each side, then put aside.
• Roast green onions for one minute, than add zucchini and bell pepper and roast for another two minutes.
• Put yoghourt into the pan and add meatballs again.
• Add curry paste and chicken broth
• Cook for 10 minutes. Turn meatballs after 5 minutes.
• Serve with rice and decorate with coriander leaves.
• Enjoy!

Steps:

• Grind oats in a food processor until fine. Add cooked rice and milk; mix until pureed. Add onions, bread crumbs, Parmesan cheese, cornmeal, eggs, flour, oregano, garlic powder, salt, and cayenne pepper; pulse until thoroughly combined.
• Roll about 2 tablespoons of the mixture into a ball. Repeat with remaining mixture to make about 48 meatballs. Place in the refrigerator until firm, about 1 hour.
• Heat oil in a large skillet over medium-high heat. Drop meatballs in batches into the hot oil, and fry until heated through and brown on all sides, about 10 minutes.

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil.
• Chill mixture well, at least 1 hour in fridge.
• Shape mixture into meatballs and roll each in wheat germ to coat.
• Heat oil in a nonstick skillet over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Serve with whatever sauce you'd like.

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.