Crawfish Meatballs Recipes

CRAWFISH BALLS

Steps:

• In a medium pot warm crawfish thoroughly on low heat. Stir in 1 teaspoon of Louisiana crawfish boil mix (I used 1 tablespoon because I like it spicy) use up to 1 tablespoon if you want it spicy. Remove crawfish from heat once warmed. Stir in lemon juice, mix well and set aside.
• Chop onion, garlic, and green onion in food processoror chopper
• Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable
• Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky.
• Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Chop the parsley with a knife.
• Mix ingredients well with clean hands or use gloves.
• Shape crawfish mixture into golf size balls. Place on a cookie sheet. Should make 20 balls.
• Roll balls in flour. I stirred in 1 teaspoon of garlic powder into the flour. Heat cooking oil in deep fryer to 350 degrees. Fry 3-4 balls at a time in deep fryer until brown. Please be careful when cooking with hot oil.
• Once crawfish balls are brown, carefully remove them with a slotted spoon and place onto a cookie sheet lined with paper towels. Serve warm and enjoy!

CRAWFISH BALLS

Steps:

• Saute onions in butter until translucent & just beginning to brown. Add garlic and green onion and saute for a few more minutes, watching it carefully so the garlic doesn't burn.
• Add crawfish and stir. Remove from heat and add parsley and bread crumbs, mix to combine.
• Combine beaten egg and Worcestershire sauce in small bowl, then add to crawfish mixture. If the mixture is too wet, add a little more bread crumbs.
• Wetting your hands to keep the mixture from sticking to your hands too much, form golf ball sized balls.
• Roll balls in flour and then fry in hot oil until lightly browned.

CRAB CAKE MEATBALLS

Steps:

• Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
• Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
• Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
• Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.

CRAWFISH MEATBALLS

Steps:

• DEVEIN CRAWFISH OR SHRIMP .CHOP INTO SMALL PIECES.TOSS WITH GREEN ONIONS AND GARLIC.
• ADD EGG,1/3CUP OF BREAD CRUMBS,MILK,RED PEPPER,AND SALT.MIX WELL.SHAPE MIXTURE INTO BALLS,USING ABOUT 1 TABLESPOON MIXTURE FOR EACH.
• ROLL BALLS IN BREAD CRUMBS.IN A HEAVY SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2INCHES MELTED SHORTENING OR COOKING OIL TO 375*FRY BALLS IN HOT OIL.A FEW AT A TIME, FOR 30 TO 60 SECONDS OR JUST TILL GOLDEN.
• REMOVE AND DRAIN ON PAPER TOWELS. KEEP WARM IN A 325*OVEN WHILE FRYING REMAINDER.

CARRABBA'S MEATBALLS

Steps:

• Combine all ingredients, except olive oil in bowl.
• Roll mixture into 1 1/2" balls.
• Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil.
• Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through.
• Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.