Zesty Fried Meatballs With Red Pepper Sauce Recipes

Steps:

• Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
• Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
• To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
• Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
• Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
• Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.

Steps:

• In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a rack in a shallow baking pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink.

Steps:

• 1. Preheat oven to 400. Mix ground beef with 3/4c breadcrumbs, parm,3 eggs, and milk. Shape into 1inch balls.
• 2. Set up 3 bowls one w/cup flour s&p, 1 w/1 egg and 2tsp water and wisk, one w/1/4 cup bread crumbs. Drench meatballs thru drenching station, set on baking sheet. Prepare frying pan with veg oil. Fry a few meatballs at a time til golden.
• 3. Place on baking sheet in oven for 15min.
• 4. Red dippping sauce 1 7oz jar roasted red pepper 1/2 cup catalina dressing 1tsp italian seasonings Combine ingredients and puree. Serve on side for diping meatballs.

Steps:

• Preheat oven to 425 degrees.
• Lightly spray heavy duty baking sheet with cooking spray.
• In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs.
• In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash; in another small bowl, add remaining bread crumbs.
• Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
• Heat oil in a heavy-bottom saucepan over high heat. Using a sloted spoon, carefully add meatballs to oil. Fry until golden brown, working in batches.
• Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake for 15-20 minutes.
• For red pepper sauce, combine all ingredients in a blender and puree until smooth.

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Steps:

• In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart Crock-Pot.
• In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours.
• To serve as sandwiches: Place 3 to 4 meatballs on 6-8 split rolls; top with sauce from Crock-Pot. If desired add shredded mozzarella cheese, red and yellow pepper strips, sliced onions, or olives.

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.