CHICKEN CREOLE DEVILED EGGS
Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
MOROCCAN MEATBALLS WITH EGGS
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 27
Steps:
- To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
- Preheat the oven to 350 degrees F.
- Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
- In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
- Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
- To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
CUMIN MEATBALLS
These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs.
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
- Divide into 20 equal-size balls.
- Roll each ball into egg shape.
- Set aside.
- Heat oil in a large skillet over medium heat.
- Add meatballs, brown on all sides.
- Remove from skillet and set aside.
- Drain skillet.
- Pour 3/4 cup water into skillet.
- Add tomato paste, lemon juice, garlic powder, salt and pepper.
- Bring to a boil, reduce heat to medium, cook 5 minutes.
- Return meat to skillet and cook just until heated through.
MIDDLE EASTERN CUMIN MEATBALLS
These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.
Provided by Ani
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
- Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g
MEATBALLS DIVINE
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Provided by KARARNMI
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
- Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
- Bake meatballs in preheated oven until cooked through, 15 minutes.
- Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 25.4 g, Cholesterol 105.9 mg, Fat 28.7 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 10.5 g, Sodium 1348.7 mg, Sugar 12.8 g
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