GREAT BALLS OF FIRE
Make and share this Great Balls of Fire recipe from Food.com.
Provided by ratherbeswimmin
Categories High Protein
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients thoroughly.
- Roll tablespoonful of mixture into balls.
- Place on cookie sheet and bake at 350 degrees for 10 minutes.
- Turn balls over and bake 10 minutes more or until done.
Nutrition Facts : Calories 358, Fat 25.1, SaturatedFat 10.8, Cholesterol 75.5, Sodium 745.5, Carbohydrate 13, Fiber 0.5, Sugar 2.6, Protein 19.4
GREAT MEATBALLS OF FIRE
My sister's recipe that she serves with antipasto or tapas style meals. She makes a half recipe usually. Original recipe called for beef, she uses lamb, use whatever you like.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Balls:.
- Mix ingredients together and form into walnut-sized balls.
- Process together the tomatoes, chilli, onion and garlic. To this mixture, add the bay leaves, cinnamon, vinegar, olive oil and salt and pepper.
- Seal the meatballs in hot oil in a frying pan a few at a time, then top with sauce, cover with foil and bake in a 180c for about 1 hour.
Nutrition Facts : Calories 609.8, Fat 42.8, SaturatedFat 17.5, Cholesterol 187.1, Sodium 564.2, Carbohydrate 22.5, Fiber 1.9, Sugar 10.3, Protein 32.7
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- Put the ricotta into a large bowl and break it up using a fork. Add the eggs and whisk together. Add the ground pork and beef, panko crumbs (or fresh breadcrumbs), garlic, cilantro stems, salt, and dried red pepper flakes. Mix with your hands until well combined.
- Heat a small skillet over high heat. Break off a small amount of the mixture, flatten between your fingers, and fry until cooked. Taste to check the seasoning and spice levels and add more salt and dried red pepper flakes, if necessary. Form the mixture into about 18 balls, each 1½–2 inches in diameter, packing each one firmly, and place them on the prepared baking pan.
- Bake in the oven for 15–18 minutes, turning the pan around halfway through — the balls should begin to brown on the top. Keep an eye on them to make sure they don’t burn underneath.
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