Calabrian Meatballs Recipes

SPICY CALABRIAN MEATBALLS

Spicy Calabrian Meatballs image

Meatballs are a great way to combine flavors you're not normally used to. Here, I take a North African-inspired meatball and pair it with my Calabrian Red Sauce. The subtle heat from the sauce marries perfectly with the aromatic ginger, cloves, and nutmeg spice mix in the meat.

Provided by Eddie Jackson

Categories appetizer

Time 1h35m

Yield 40 to 45 meatballs

Number Of Ingredients 31

Ingredients

2 pounds (910 grams) ground lamb
2 large eggs, beaten
1/2 cup (40 grams) panko breadcrumbs
1 tablespoon mayonnaise
1/3 cup (80 milliliters) whole milk
4 cloves garlic, minced
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
4 tablespoons chopped fresh cilantro
4 tablespoons finely chopped scallion
Calabrian Red Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup (70 grams) chopped shallots
2 1/2 teaspoons kosher salt
One 14.5-ounce (411-gram) can crushed San Marzano tomatoes
1/2 cup (120 milliliters) chicken stock
3 cloves garlic, finely minced
1 1/2 tablespoons finely minced Calabrian chiles in oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper

Steps:

Preheat the oven to 400 degrees F (204 degrees C).
Make the meatballs: In a large bowl, combine the ground meat, eggs, panko, mayonnaise, and milk. Add the garlic, paprika, salt, ginger, turmeric, cumin, black pepper, cayenne, cloves, coriander and nutmeg. Using your hands, mix well to combine. Add 3 tablespoons each of the parsley, cilantro, and scallion and use your hands to mix for 1 minute to distribute the herbs.
Line a large sheet pan with parchment paper. Using a small 2-ounce (60 milliliter) cookie scoop, add the meatballs to the pan, leaving a 1-inch (2.5 centimeter) space between them. Bake until the meatballs are lightly browned and the internal temperature reads 155 degrees F (68 degrees C), 15 to 20 minutes.
In a large bowl, toss the meatballs with the sauce and transfer to a serving platter. Garnish with the remaining tablespoon each of parsley, cilantro, and scallion. Scatter with more parsley and serve immediately.
In a large heavy-bottomed skillet, warm the olive oil over medium heat until it begins to shimmer, 1 to 2 minutes. Add the shallots and 1 teaspoon of the salt and cook, stirring occasionally, until tender, 2 to 3 minutes.
Add the tomatoes and use a potato masher to smooth out any lumps. Add the remaining 1 1/2 teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.
Bring to a simmer, cover, and cook for 15 minutes. Reduce the heat to medium-low and cook until it reduces slightly, about 20 more minutes. (It will be a thinner sauce.) To prevent scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days.

CALABRIAN MEATBALLS

Calabrian Meatballs image

Can't remember where I got the recipe from, but it has been my family's favourite meatball recipe for years.Feel free to use any pasta sauce you have, either store bought or homemade, but keep in mind these meatballs have a lovely lemony, parmesany flavour and a really herby sauce may detract from that.

Provided by Kristine L.

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 slices white bread, crusts removed
1/4 cup milk
2 tablespoons olive oil
2 crushed garlic cloves
500 g pork mince
2 teaspoons salt
1 lemon, juice and zest of
1 cup grated parmesan cheese
1/4 cup fresh parsley
1/4 cup olive oil, extra
750 ml pasta sauce
500 g pasta

Steps:

Place bread in bowl, add milk and 2 tbl oil, set aside 15 minutes or until absorbed.
Toss bread mix, 2 cloves of garlic, mince, salt, juice and zest of the lemon, extra oil, parmesan and parsley in mixing bowl; mix well.
Shape into balls cover and chill.
Cook balls in pasta sauce for 15 minutes. Or until cooked through -- this may depend on the size of t he meatballs you decide to make . You can use any bottled pasta sauce or use one of your favourite homemade ones.
Put over pasta.

Nutrition Facts : Calories 1267.5, Fat 61.2, SaturatedFat 18.4, Cholesterol 114.1, Sodium 2618.6, Carbohydrate 124.3, Fiber 5.2, Sugar 20, Protein 52.4

BAVARIAN STYLE MEATBALLS

Bavarian Style Meatballs image

These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.

Provided by Ter Denlinger

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Time 4h5m

Yield 7

Number Of Ingredients 6

Ingredients

12 fluid ounces tomato-based chili sauce
1 (16 ounce) can whole cranberry sauce
27 ounces Bavarian-style sauerkraut, undrained
1 cup water
1 cup packed brown sugar
1 (16 ounce) package frozen meatballs

Steps:

In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g

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