SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
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.
SPICY TAILGATE MEATBALLS
These meatballs are a BIG hit at any tailgate or football party. Not only are they delicious, but the presentation is easy, fun and brings cheers from the fans! Serve them in a large pumpkin which you've cleaned out and painted your team's logo on the front. Put the serving toothpicks or cocktail forks in a wee little cleaned out...
Provided by Joyce Conway
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a large mixing bowl, add ground chuck, sausage, onion, sweet pepper, half of the diced apples, ½ cup catsup, sea salt, pepper, chili pepper flakes, granulated garlic, Panko bread crumbs, and eggs. Using your hands, mix until combined, but do not over mix.
- 3. Spray large baking sheets with cooking spray. Roll meatballs slightly smaller than the size of golf balls. Place on baking sheets. Bake for 20 minutes. Cool completely leaving them on the baking sheets. (Can be refrigerated to cool)
- 4. While meatballs are cooling, combine remaining diced apples, remaining catsup, pepper jelly, and cranberry sauce in a medium saucepan. Over medium low heat, stir until well blended. Reduce heat to low and cook an additional 10 minutes.
- 5. Carefully add cooled meatballs. Stir gently and continue to cook over low heat until meatballs are heated through. Place meatballs and sauce in crock pot on warm setting, or in other serving dish that can be kept warm. Serve with appetizer toothpicks on the side.Enjoy
~ ULTIMATE TAILGATE MEATBALLS ~
These are some of the best meatballs I've ever made...always a hit. Anywhere I've ever taken them I've always come home with an empty pot. Another plus, the ingredients are in most pantries. Nothing extravagant. Can be served over rice, as I did tonight, or used as an appetizer. For a party, I would definitely double the recipe....
Provided by Cassie *
Categories Meat Appetizers
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 500 Degree F. Line a large baking sheet with foil. I spray it as well. Mix all ingredients together, well.
- 2. Roll into balls about the size of a walnut or smaller. Place on sheet pan. Can place fairly close together.
- 3. Place in oven and bake for 12 - 15 minutes, or until browning and baked through. Set aside and make sauce.
- 4. In a dutch oven, over low - medium heat, melt butter. Add garlic and stir every few seconds to make sure it doesn't burn. You just want it soft.
- 5. Add the ketchup, honey and soy sauce. Stir well to combine. Bring to a boil, then turn down heat, simmer covered for about 10 minutes.
- 6. Add the meatballs, coating each with sauce. Heat though for about 5 minutes. Serve hot over rice or alone. If using for a party, place meatballs in a crock pot and keep on low or warm. Enjoy! They are some very tasty meatballs.
SPICY MANGO BBQ TURKEY MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings (about 45 meatballs)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
- Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
- Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.
EASY SWEET AND SPICY MEATBALLS
I had these at a graduation party and they were wonderful. I was shocked when they told me the ingredients. I've made them ever since and they always go like hot cakes! Either hand roll meatballs using your favorite meatball recipe or purchase frozen prepared meatballs. If you use frozen, allow for more simmering time.
Provided by Jeniflower
Categories Main Dish Recipes Meatball Recipes
Time 4h5m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 56.2 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 708.3 mg, Sugar 40.8 g
SPICY MEATBALLS
These are great to make with the kids. Teach them about handling raw meat and using different flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
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5/5 (464)Calories 315 per servingCategory Main Course
- Prepare the tomato sauce: In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook 1 minute. Add the spices and cook, stirring, 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower heat to medium-low and simmer, covered, 10 minutes, while you're preparing the meatballs.
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4.2/5 (10)Total Time 4 hrs 55 minsServings 24Calories 133 per serving
- Preheat oven to 350°F. In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
- Meanwhile, in a 4- to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.
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