MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
Steps:
- For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
- For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Provided by Donna Hay
Categories Bean Kid-Friendly Dinner Ground Beef Sausage Small Plates
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
- Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
- Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.
SPICY MEATBALLS WITH CHILLI BLACK BEANS
Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
Steps:
- First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
- Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
MEATBALL BLACK BEAN CHILLI
Double the amounts for this one-pot black bean chilli, then freeze the leftovers for busy days. It tastes just as great reheated as it does freshly cooked
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
- Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Serve the chilli with the rice and the coriander leaves scattered over.
Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
CHILI AND JELLY MEATBALLS
The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. -Irma Schnuelle, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 3
Steps:
- Prepare meatballs according to package instructions. , In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 313mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
QUICK AND EASY MEATBALL CHILI
Kind of a "short-cut" chili. It uses premade frozen meatballs, but you can use your own homemade....it just won't be a squick and easy. ;) This can also be made in a crockpot on low for about 6 hours.
Provided by Parsley
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the meatballs into quarters.
- Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
- Bring to a gentle simmer.
- Cover and simmer for 30-35 minutes.
- For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
- Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
- Serve hot with some cheese on top, if desired.
Nutrition Facts : Calories 294.6, Fat 1.4, SaturatedFat 0.3, Sodium 712.4, Carbohydrate 59.8, Fiber 15.3, Sugar 18.6, Protein 14.9
THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE
These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
- Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
- Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
- Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
- Garnish with cilantro if desired.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 8.8 g, Cholesterol 73.5 mg, Fat 29 g, Fiber 1.7 g, Protein 22.1 g, SaturatedFat 12.5 g, Sodium 716 mg, Sugar 5.4 g
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