Spicy Calabrian Meatballs Recipes

SPICY CALABRIAN MEATBALLS

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.

SPICY CALABRIAN CHICKEN MEATBALLS

Steps:

• In a food processor, combine the shallot, garlic, parsley leaves, and chili pepper and pulse until minced. Remove from the processor and rinse out the processor and set aside.
• In a large bowl, whisk together the heavy cream and eggs. Add the panko or breadcrumbs and set aside for 10 minutes.
• Add the minced aromatics to the bowl of softened panko and season with salt and pepper. Add the ground chicken and season with salt and pepper. Use your hands to combine, being careful not to over-mix. If the mixture seems too dry, add a bit more heavy cream and work it in with your hands. If it feels too wet, add a touch more panko. Be careful not to add too much panko, or else you will end up with chicken bricks.
• Form into tablespoon-sized meatballs and set aside. Note: You can fry up a small piece before making the meatballs to taste them first.
• Heat the avocado oil in a wide pot over medium heat. Add the meatballs in batches, and cook for 3-4 minutes per side until browned all over. Transfer to the meatballs and continue frying until all the meatballs brown all over. Cover the plate with foil and set it aside.
• If needed, add a touch more oil to the same pan you used to fry the meatballs and turn the heat to medium. Add the diced onion and cook for 5-8 minutes until it softens and turns golden around the edges.
• Add the minced garlic and minced Calabrian peppers and cook for 45 seconds until fragrant.
• Pour in the white wine or chicken stock and bring to a boil. Scrape up any browned bits stuck to the bottom of the pan.
• Add the crushed tomatoes and bring to a boil. Season with salt and pepper and a pinch of sugar, if desired. Add the meatballs, reduce heat, and simmer, uncovered, for 15 minutes.
• Preheat oven to 400ºF. Arrange the torn mozzarella all over the meatballs and drizzle with 2 teaspoons of extra virgin olive oil. Transfer to the oven for 15 minutes until the cheese is completely melted. If desired, turn on the broiler for 3-4 minutes until the cheese turns golden brown in spots. Remove from the oven.
• Divide the meatballs and sauce between bowls and serve with pasta or crusty bread. Enjoy!

CALABRIAN MEATBALLS

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.