Now Thats A Spicy Meat A Ball Meatball Recipes

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

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 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

Steps:

• Mix all ingredients (except water and beef broth) in a large bowl by hand.
• Roll meatballs to about the size of a golf ball.
• Add water and beef broth to a large pot and bring to a simmer.
• Drop in the meatballs.
• Simmer for about 2 hours.
• When done, drain meatballs and serve.
• You may either discard the broth or use it to make a soup.
• Enjoy!

Steps:

• Blend the first 4 ingredients in a blender until smooth. Then pour into large saucepan & bring to a boil.
• In the mean time mix the next 5 ingredients in a large bowl. Then shape into 24 balls, about 1/4 cup each. Then drop each meatball gently into the boiling tomato sauce & cover.
• Simmer on medium-high heat 20 to 25 mins or until meatballs are done. Then serve with rice.
• Special Tip: For a shortcut use a small ice cream scoop to make shaping the balls easy. It also helps keep things clean cause you dont have to handle the meat.

Steps:

• Preheat the oven to 425 degrees F.
• Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
• Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
• Serve with crusty bread and a dressed salad.

Steps:

• To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
• To make the sauce: Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
• Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

Steps:

• Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
• Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
• Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
• Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.

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:

• 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.