Zesty Meatballs Recipes

STEPH'S ZESTY SWEET AND SOUR MEATBALLS

Steps:

• Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
• Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
• Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
• Cover and cook until the meatballs are no longer pink in the center, about 1 hour.

ZESTY CHICKEN MEATBALLS

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

ZESTY MEATBALLS

Steps:

• Place onion in a small microwave-safe bowl; cover and microwave on high for 1-1/2 minutes or until tender. In a large bowl, combine the egg whites, milk, mustard, salt, cracker crumbs and onion. Crumble beef and turkey over mixture and mix well., Shape into 1-1/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15 -18 minutes or until meat is no longer pink; drain. , Meanwhile, in a large saucepan, combine brown sugar and cornstarch. Stir in vinegar until smooth. Add the ketchup, molasses, orange juice concentrate, mustard, soy sauce and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs; heat through. Serve with noodles.

SPICY ITALIAN MEATBALLS

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.

THE BEST MEATBALLS YOU'LL EVER HAVE

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

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.

ZESTY MEATBALLS AND RICE

Steps:

• Mix first 4 ingredients just until blended; shape into 16 meatballs.
• Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring occasionally.
• Add remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 1 min. Cover. Remove from heat; let stand 5 min. or until rice is tender and liquid is absorbed. Fluff with fork before serving.

SLOW COOKER ZESTY COCKTAIL MEATBALLS

Steps:

• In a large bowl whisk egg, then whisk in soup mix. Stir in stuffing or croutons, and add beef. Mix well. Shape into 1 inch meatballs (about 50). Place meatballs in ungreased 15 in x 10 in x 1 in dish.
• Bake meatballs for 15 minutes at 350°F, or until done. Drain fat. Place in a 3 1/2 quart slow cooker.
• In a medium bowl combine sauce ingredients. Pour over meatballs.
• Cover and cook on high about 2 hours.

ZESTY MEATBALLS

Steps:

• In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart Crock-Pot.
• In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours.
• To serve as sandwiches: Place 3 to 4 meatballs on 6-8 split rolls; top with sauce from Crock-Pot. If desired add shredded mozzarella cheese, red and yellow pepper strips, sliced onions, or olives.