SPICY CHICKEN MEATBALLS
Golden brown, tender, juicy BAKED Spicy Chicken Meatballs simmered in a creamy, luscious Vodka Sauce and smothered with oozy cheese! This twist on classic Italian meatballs is easy to make and sure to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories entree
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven: Arrange oven rack to lower-middle position. Preheat oven to high broil.
- Prepare meatball mixture: Grate the onion into a large mixing bowl. To the same mixing bowl, add the chicken, garlic, egg, breadcrumbs, parmesan, Italian seasoning, chili powder, red pepper flakes and both types of paprika. Season with ¼ teaspoon each of salt and pepper. Use your hands to mix everything together well.
- Form and roll meatballs: Spray your hands lightly with olive oil to prevent sticking. Roll and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each. (You should have about 15 meatballs).
- Add sauce to baking dish: Pour the vodka sauce into a 9x13-inch baking dish. Spray a large oven-safe wire rack with non-stick cooking spray. Place the rack securely on top of the baking dish.
- Add meatballs to rack: Place the meatballs on top of the oiled rack. Make sure you arrange the meatballs so that they are over the pan and the juices will drip into the sauce. Lightly spray the top of the meatballs with oil.
- Broil: Broil the meatballs (over the sauce) for 8-9 minutes, or until the tops are golden brown. Remove from oven and flip the meatballs over. Continue to broil for an additional 2-3 minutes. Remove from oven. Reduce oven temperature to 400 degrees Fahrenheit.
- Add meatballs to sauce: Carefully remove the rack of meatballs from the top of the sauce. Stir the sauce, taste and adjust for seasoning with salt and pepper. Transfer the meatballs from the rack into the sauce.
- Bake: Cover the pan and bake the meatballs for 20 minutes, or until meatballs are cooked through (internal temperature of 165 degrees F).
- Uncover and add cheese: Uncover the pan and break the burrata on top of the meatballs and sauce, evenly distributing the cheese. Return to the oven and bake (uncovered) for an additional 8-10 minutes, or until the cheese is melted.
- Serve: Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!
Nutrition Facts : Calories 554 kcal, Carbohydrate 45 g, Protein 44 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 196 mg, Sodium 3792 mg, Fiber 11 g, Sugar 30 g, ServingSize 1 serving
ASIAN-STYLE SAUCY & SPICY CHICKEN MEATBALLS RECIPE
Asian flavored meatballs prepared in a garlic and chili infused brown sauce. Eaten usually with Rice and/or Pasta
Provided by Glitter & Gluttony
Categories Chicken Recipes
Time 30m
Number Of Ingredients 21
Steps:
- In a chopper, add the carrot, garlic and the white bulbs of the green onions. Chop them finely.
- Chop the green shoots of the green onions separately.
- In a bowl add chicken mince, chopped veggies and all the ingredients listed for meatballs (Except oil)
- Cover the meatball mix and refrigerate for half an hour.
- Oil the palm of your hands, scoop 1 tbsp of the chicken mince and form balls.
- Cook the meatballs and set them aside
- TO COOK THE MEATBALLS:
- Fry them directly in some oil at medium flame.
- Grill them at medium flame on a grill pan
- To bake them: Preheat oven at 165°C (325°F) for 20 minutes. Bake for 20 minutes in the preheated oven
- In a large pan add oil, chopped garlic and chopped onions. Saute them at medium flame until they turn golden brown.
- Add all the ingredients to the sauce in the pan and cook for 2 3 minutes.
- Add meatballs, cover the pan and allow to cook for another 3 to 4 minutes.
- Adjust the level of sauciness to your liking, overcook to reduce the sauce or add more water to increase the sauce quantity.
Nutrition Facts : Calories 96 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 342 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE
This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!
Provided by Claire Thomas : Food Network
Categories side-dish
Time 30m
Yield 2 servings as a main course or 4 to 6 as an appetizer
Number Of Ingredients 27
Steps:
- For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
- Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
- For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
- Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
- Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
- Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
- Stir in parsley. Ladle over the hot cooked pasta of your choice.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
PENNE AND MEATBALLS ALL'ARRABBIATA
A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast.
Provided by Amy
Categories Main Dish Recipes Pasta
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
- Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
- Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
- Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
- Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 29.5 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 184.2 mg, Sugar 6.9 g
CHICKEN ARRABBIATA
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
- Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
- Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
TURKEY MEATBALLS ARRABBIATA
This spicy arrabbiata sauce, which means "angry" in Italian, is sure to stir up some intense emotions at your table!! So delicious!!
Provided by Chef mariajane
Categories Turkey Breasts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium heat. Add onion and garlic and sauté , stirring frequently until lightly softened, 2-3 minutes. Stir in hot pepper flakes and sugar, cooking for 10-20 seconds. Add tomato paste, diced tomatoes, basil, oregano, broth and meatballs; bring to a boil. Reduce heat and simmer 10-15 minutes.
- Meanwhile, cook pasta according to package directions; drain and keep warm. Gently stir pasta and parsley into sauce. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 223.8, Fat 5.2, SaturatedFat 1.2, Cholesterol 2.8, Sodium 606.7, Carbohydrate 39, Fiber 4.5, Sugar 11.3, Protein 7.3
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