Spicy Rice Meatballs Recipes

SPICY MEATBALLS AND RICE

Steps:

• Place 1 cup of water in the bottom of the pressure cooker, and add a small trivet on top.
• Place a steamer basket on top of the trivet. This allows fat and liquid to pass down into the bottom of the pressure cooker. Place frozen meatballs on top of the basket and close lid. Set to sealing.
• Cook meatballs on high pressure for 8 minutes. If not frozen, cut time in half. You can either do a quick release or a slow release. Whatever works better for your schedule!
• Remove the meatballs from the pressure cooker. Drain water and leftover grease out (I put in a disposable cup). Wipe the inner liner with a paper towel or wash.
• Set pressure cooker to saute and mix the bbq sauce, asian chili garlic sauce, and grape jam together. Continue stirring, allowing the grape jam to melt down. Once the mixture is smooth and boiling, turn off saute. This only takes about 2 minutes.
• Place meatballs back into the sauce mixture and coat well. You can serve immediately or place on "keep warm" until ready to serve.
• When ready to eat, serve the meatballs and sauce on top of cooked rice. Garnish with peppers and green onions if desired.
• Place the grape jelly, asian chili garlic sauce and bbq sauce in the slow cooker. Whisk to combine. Place frozen meatballs in and coat well.
• Cook on high for 2-3 hours, or low for 4-6 hours.
• Serve as an appetizer or over rice! Enjoy!
• Cook your meatballs according to directions on the package
• In a saucepan combine the grape jelly, asian chili garlic sauce and bbq sauce. Cook over medium heat.
• Once the jelly has melted and the sauce is thin and boiling, move heat to low.
• After meatballs are cooked, combine them with the sauce in the saucepan.
• Serve over rice!

SPICY MEATBALLS WITH CHICKPEAS

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 CHICKEN CURRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

SPAGHETTI AND SPICY RICE BALLS

Steps:

• Cook and drain spaghetti as directed on package.
• In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
• In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
• Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.

SPICY MEATBALLS

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.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

SPICY RICE MEATBALLS

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

RICE MEATBALLS

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

SPICY MEATLESS MEATBALLS

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.

SWEET-SPICY ASIAN MEATBALLS

Steps:

• Preheat oven to 350°. In a large bowl, combine bread crumbs, egg, garlic and pepper flakes. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until no longer pink., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, pepper, ginger and garam masala; cook and stir 6-8 minutes or until vegetables are tender. Stir in 1/2 cup broth, coconut milk and chili sauces; bring to a boil., In a small bowl, mix cornstarch and remaining broth until smooth; stir into sauce mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in meatballs, pineapple and soy sauce; heat through. Serve with rice.