SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
- Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
SPICED MEATBALLS WITH YOGURT SAUCE
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
- In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
- In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.
GRILLED MEATBALLS WITH INDIAN-SPICED YOGURT SAUCE
Provided by Abigail Kirsch
Categories Beef Appetizer Broil Yogurt Dinner Meat Shower Party Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free No Sugar Added
Yield 24 Hors d'Oeuvres
Number Of Ingredients 21
Steps:
- Meatballs
- 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well.
- 2. Preheat the broiler.
- 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
- Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
- Indian Spiced Yogurt Sauce
- 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
- 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.
CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler with an oven rack placed 3 inches below heat source.
- Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
- Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram
SPICED LAMB MEATBALLS WITH YOGURT AND HERBS
These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.
Provided by David Tanis
Categories dinner, easy, meatballs, main course
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 21
Steps:
- In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
- Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
- Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
- Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
- Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams
TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Provided by Melissa Roberts
Categories Lamb Appetizer Bake Cocktail Party Yogurt Oscars New Year's Eve Ground Lamb Spice Family Reunion Poker/Game Night Shower Pomegranate Party Pomegranate Juice Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 42 meatballs
Number Of Ingredients 15
Steps:
- Make Sauce:
- Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
- Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
- Make Meatballs:
- Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
- Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
- Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
- Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
- Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
- Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
- Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
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