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.
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
SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
GRANDPA RAY'S SWEET & SPICY MEATBALLS
This recipe was handed down to me from my Grandpa Ray. He was the true cook of the family and most everything I learned came from him. When I started my first home, he was who I called every time I wanted to know how to cook something. This recipe is one that is always served at my Christmas Eve gathering.
Provided by Pattie Berriman @HunnyBerri
Categories Meat Appetizers
Number Of Ingredients 14
Steps:
- Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
- Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.
- Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly.
- Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.
- To keep warm place into a chafing or warming dish, or deposit the whole skillet into a Crock Pot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!
- *Can use frozen meatballs, although I have tried them and did not like the results. Also, you can use Lil' Smokies.
SPICY MEATBALL SKILLET
Make and share this Spicy Meatball Skillet recipe from Food.com.
Provided by norasingley
Categories Meatballs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Form sausage into sixteen 1 ½-inch meatballs.
- Heat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. When smoking, add meatballs. Sear, flipping halfway through and only when meatballs release from skillet, about 2 minutes per side.
- Add linguine, chicken broth, and marinara. Bring to a boil and cook, stirring constantly, for 7-8 minutes, until noodles are al dente. Drizzle skillet with olive oil and serve immediately, garnished with basil and parmesan. Optional: top with slices of mozzarella and transfer to broiler until cheese is bubbling and golden in spots, about 3-4 minutes.
Nutrition Facts : Calories 856.9, Fat 46.3, SaturatedFat 14.7, Cholesterol 87.5, Sodium 1196.6, Carbohydrate 77.1, Fiber 4.8, Sugar 9.5, Protein 31.1
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
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.
SPICY MEATBALLS
Add spicy appetizers to your family's meal. Serve warm meatballs ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 36
Number Of Ingredients 14
Steps:
- In large bowl, mix beef, cheese, oregano, basil, garlic salt, pepper, egg and lemon juice. Shape mixture into 1-inch balls.
- In 10-inch skillet, heat oil over medium-high heat. Cook garlic, chile and onion in oil about 5 minutes, stirring frequently, until onion is tender. Add meatballs. Cook, turning occasionally, until meatballs are brown.
- Stir in tomatoes and wine; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 25 mg, Sugar 0 g, TransFat 0 g
MEATBALL SKILLET MEAL
With colorful vegetables and nicely seasoned meatballs, this hearty dinner offers a lot of flavor for a little cash. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.
Nutrition Facts : Calories 312 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.
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SPICY ASIAN MEATBALLS RECIPE - THE WOKS OF LIFE
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5/5 (9)Total Time 1 hr 5 minsCategory Appetizers And SnacksCalories 362 per serving
- In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
- Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
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