Paprika Spiced Italian Meatballs Recipes

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SPICY ITALIAN MEATBALLS



Spicy Italian Meatballs image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h30m

Yield 70 to 80 small meatballs

Number Of Ingredients 22

1 pound ground beef
1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed
Freshly ground black pepper

Steps:

  • For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
  • Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
  • For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
  • Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
  • Transfer to a chafing dish and serve with frilly toothpicks.

SPICY MEATBALLS



Spicy meatballs image

These are great to make with the kids. Teach them about handling raw meat and using different flavours

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

500g minced chicken , turkey, lamb, beef or pork
1 medium onion
2 garlic cloves , crushed or chopped
2 tsp mild or medium curry powder
2 tsp ground cumin
1 tsp garam masala
½ tsp paprika or cayenne pepper
2 tbsp fresh coriander , chopped
1 egg , beaten
50g fresh breadcrumb
1 tbsp olive oil

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
  • Add the beaten egg and breadcrumbs, then mix again.
  • Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
  • Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
  • Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium

SPICY ITALIAN MEATBALLS



Spicy Italian Meatballs image

Make and share this Spicy Italian Meatballs recipe from Food.com.

Provided by Happy_Housewife

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
2 Italian sausages
1 pinch cayenne pepper (optional)
1 -2 teaspoon dried basil
2 teaspoons garlic salt (adjust to your taste)
1 cup Italian style breadcrumbs
1/2 small onion (diced)
2 eggs
1 -2 teaspoon cilantro (chopped)
1 -2 teaspoon parmesan cheese
olive oil (for frying)

Steps:

  • cut the sausages in half and squeeze the meat out onto a mixing bowl.
  • Mix ground beef with sausage meat with hands.
  • Mix cayenne pepper, garlic salt, cilantro, onion. parmesan cheese and basil with the meat mixture. Mix thoroughly.
  • Beat eggs in a separate bowl.
  • Pour eggs into the meat while adding bread crumbs. Add bread crumbs till the meat mixture is firm.
  • Make 1 inch meatballs with hands.
  • Fry meatballs in olive oil until brown.
  • Enjoy with pasta sauce.

Nutrition Facts : Calories 414, Fat 23.9, SaturatedFat 8.5, Cholesterol 168.3, Sodium 777.7, Carbohydrate 22.4, Fiber 1.4, Sugar 2.6, Protein 25.5

ITALIAN MEATBALLS AND PEPPERS BY PAM®



Italian Meatballs and Peppers by PAM® image

This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 4h15m

Yield 6

Number Of Ingredients 7

PAM® Original No-Stick Cooking Spray
1 (28 ounce) can Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 (6 ounce) can Hunt's® Tomato Paste
24 (1/2 ounce) frozen cooked Italian-style meatballs
1 (14 ounce) package frozen bell pepper strips
10 ounces dry penne pasta, uncooked
6 tablespoons Kraft® Grated Parmesan Cheese

Steps:

  • Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
  • Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g

SPICY ITALIAN PORK MEATBALLS



Spicy Italian Pork Meatballs image

These easy, versatile oven-baked pork meatballs get their bold flavor from Italian herbs, Parmesan cheese and a dash of red pepper. Serve them with our quick marinara dipping sauce as an appetizer, or pop them in a hoagie bun or on top of your pasta for quick, delicious dinners!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

1 lb ground pork
1 egg
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 teaspoons finely chopped garlic
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
3 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ Organic Crushed Tomatoes Fire Roasted, undrained
1/4 teaspoon salt
8 medium fresh basil leaves

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
  • In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
  • Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 5 g, TransFat 0 g

MOROCCAN-SPICED CHICKEN MEATBALLS



Moroccan-Spiced Chicken Meatballs image

Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.

Provided by Lidey Heuck

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

Steps:

  • First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
  • Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
  • In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
  • To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

ITALIAN MEATBALL SEASONING



Italian Meatball Seasoning image

Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. "I also use the seasoning mix for meat loaf and veal Parmesan," she writes from Fair Haven, Vermont.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

8 slices day-old white bread, cut into thirds
8 teaspoons dried oregano
8 teaspoons dried parsley flakes
4 teaspoons dried basil
4 teaspoons dried marjoram
3 teaspoons garlic powder
2 teaspoons seasoned salt
ADDITIONAL INGREDIENTS (for each batch of meatballs):
2 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total)., To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.

Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 134mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

PAPRIKA-SPICED ITALIAN MEATBALLS



Paprika-Spiced Italian Meatballs image

You can also add the extra cheese 5 minutes before they are ready to come out of the oven so its nicely melted. i like to serve it with creamy mash potatoes. Enjoy.

Provided by lackii650

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

600 g minced beef
1 cup fresh white breadcrumbs
2/3 cup parmesan cheese
2/3 cup tasty cheese
2 eggs
1 teaspoon paprika
1 pinch nutmeg
1 1/2 tablespoons dried herbs
1/2 an onion, diced
2 garlic cloves, chopped finely
2 slices bacon, diced
salt and pepper
carrot, diced
celery, diced
capsicum, diced
1 (400 g) can crushed tomatoes
cheese, extra
dried herbs, extra

Steps:

  • Put the minced beef in a bowl.
  • Add breadcrumbs, parmesan cheese, tasty cheese, eggs, paprika, nutmeg, herbs, onion, garlic, bacon, salt and pepper.
  • Mash up and mix well with wet hands. Divide the mixture into equal portions and roll each into a ball.
  • Place the meatballs into a baking dish, put diced carrot, celery and capsicum in as well.
  • Pour over the can of crushed tomatoes.
  • Sprinkle with cheese then dried herbs.
  • Bake in oven for 40- 50 minutes at 180 degrees.

Nutrition Facts : Calories 608.6, Fat 39.5, SaturatedFat 17.9, Cholesterol 235.5, Sodium 750.2, Carbohydrate 16.2, Fiber 2.6, Sugar 1.5, Protein 46.2

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