SPICY MEATBALLS
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
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
MEATLESS VEGAN MEATBALLS WITH KOREAN GLAZE
These Meatless Meatballs are dripping in a sweet and spicy Korean glaze. Packed with the unique flavors of soy, hoisin, ginger, and lemongrass. Plus, they are completely vegetarian and vegan friendly.
Provided by Delicious Everyday
Categories Appetizer Main Course Side Dish Snack
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Spread Meatless Meatballs in a single layer on a baking sheet. Bake for 15-20 minutes. Set aside.
- On the stovetop, heat sesame oil over medium heat.
- Cook garlic and ginger for 1 minute.
- Add soy sauce, hoisin sauce, lemongrass paste, red curry paste, vegetable broth, and brown sugar.
- Bring sauce to a simmer and cook 10-15 minutes until thickened into a glaze.
- In a large bowl, toss meatless meatballs with Korean glaze.
- Sprinkle with sesame seeds and toss to coat.
- Serve warm.
Nutrition Facts : Calories 279 kcal, Carbohydrate 49 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 2973 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
SPICY MEATLESS MEATBALLS
Add spice and heft to your spaghetti with these meatless meatballs. Serve with pasta or on hoagies with sauce and cheese.
Provided by pho
Categories Everyday Cooking Vegetarian Main Dishes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Grind oats in a food processor until fine. Add cooked rice and milk; mix until pureed. Add onions, bread crumbs, Parmesan cheese, cornmeal, eggs, flour, oregano, garlic powder, salt, and cayenne pepper; pulse until thoroughly combined.
- Roll about 2 tablespoons of the mixture into a ball. Repeat with remaining mixture to make about 48 meatballs. Place in the refrigerator until firm, about 1 hour.
- Heat oil in a large skillet over medium-high heat. Drop meatballs in batches into the hot oil, and fry until heated through and brown on all sides, about 10 minutes.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 34 g, Cholesterol 65.5 mg, Fat 5.7 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 325 mg, Sugar 2.7 g
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
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 (SRI LANKAN)
Very very tasty meat balls to serve with steamed rice. This is my own recipe and one of my husband's favourite.
Provided by Kali Grinter
Categories Meat
Time 1h30m
Yield 25 meat balls, 5 serving(s)
Number Of Ingredients 27
Steps:
- ---------SAUCE-------.
- Heat oil in a sauce pan.
- Add mustard seeds and fenugreek.
- When they are brown, add chopped onion.
- Reduce heat, and fry onion till they are transparent.
- Add garlic and fry on very low heat for about 5 minutes.
- It is very important to fry garlic on VERY low heat.
- Add chillie powder and curry powder.
- Stir and cook about 1 minute.
- Add chopped tomatoes and cook on high heat for another 2 minutes.
- Add can of diced tomatoes, tomatoe paste and tomato ketchup.
- Put soup cube and adjust salt.
- Sprinkle sugar on top.
- Cover and SLOW cook till meat balls are ready.
- ------METHODMEAT BALLS------------.
- In a large bowl, mix all the ingredients using your hand.
- Break and mix the egg.
- Squeeze milk out of the slice of bread and mix with the meat mixture.
- Make lime size balls and fry all sides on low heat for about 15-20 minutes.
- When frying it is important to use a non-stick frying pan.
- Fry them till they are medium brown on all sides.
- Add one by one to the sauce mixture, using a slotted spoon.
- Cover and SLOW cook for about 30 minutes[longer the better].
- These meat balls are very good if you serve over steamed rice.
- If you serve on bed of spaghetti, the sauce should be bit thinner.
- To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce.
- Do this just after adding meat balls.
- Check for salt.
- Cover and SLOW cook for about 30 minutes[longer the better].
Nutrition Facts : Calories 892.9, Fat 63.5, SaturatedFat 19.3, Cholesterol 181.9, Sodium 9966, Carbohydrate 34.9, Fiber 3.7, Sugar 23.2, Protein 46.2
SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
SPICY MEATBALLS WITH SAUCE
I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection in the slow cooker along with a homemade sauce! -Rosanne Bergman, Alta Loma, California
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.
Nutrition Facts :
SPICY MEATBALLS
Add spicy appetizers to your family's meal. Serve warm meatballs ready in about an hour.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 36
Number Of Ingredients 14
Steps:
- In large bowl, mix beef, cheese, oregano, basil, garlic salt, pepper, egg and lemon juice. Shape mixture into 1-inch balls.
- In 10-inch skillet, heat oil over medium-high heat. Cook garlic, chile and onion in oil about 5 minutes, stirring frequently, until onion is tender. Add meatballs. Cook, turning occasionally, until meatballs are brown.
- Stir in tomatoes and wine; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 40, Carbohydrate 0 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 25 mg, Sugar 0 g, TransFat 0 g
SPICY MEATBALLS
Spicy spanish meatball in Tomatoe sauce recipe.
Provided by elaineoconnell
Time 1h
Yield Serves 4
Number Of Ingredients 16
Steps:
- For the meatballs: Mix all ingredients together and make into small meatballs. Roll in flour and fry gently until brown.
- For the tomato sauce: cook onions and garlic in a little olive oil. Add can of tomatoes, tomato puree and paprika. Boil for 5 mins then lower the heat.
- Add the wine, sugar and bay leaf. Cook for 10mins then liquidize.
- Bring back to the pan and place the meatballs carefully in the sauce. Simmer for another 20mins.
- Sprinkle with parsley and cheese.
SWEET 'N' SPICY MEATBALLS
You'll usually find a batch of these meatballs in my freezer. The slightly sweet sauce nicely complements the spicy pork sausage. -Genie Brown, Roanoke, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 200mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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