Mini Mexi Meatball Bowls Ragu Recipes

QUICK AND EASY MEXI-BOWLS

Steps:

• Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
• In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
• Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
• Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.
• Serve with toppings as desired.

MINI MEXICAN MEATBALLS

Steps:

• Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
• Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
• Drizzle the crema over the meatballs and sprinkle with the cilantro.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

SWEET MINI MEATBALL APPETIZER #RAGU

Steps:

• Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
• Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
• Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
• Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
• While meatballs are cooking, pour both jars of Ragu Old World Style Marinara into a large saucepan and heat over medium heat. When the meatballs are cooked, add to the Ragu sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place in a bowl for dipping the meatballs.

MINI MEXICAN MEATBALLS

Steps:

• Spread chicken out on a wide plate. Sprinkle with jalapeno and seasonings. In a bowl, whisk egg and then stir in chip or bread crumbs. Spread over chicken. Sprinkle with cheese if using. Refrigerate.
• For sauce, place drained tomatoes and salsa in a large saucepan over medium heat. Bring to a boil. Boil gently, uncovered and stirring often, until thickened, about 10 minutes. Then lower heat so mixture just simmers.
• Meanwhile, using wet hands, form chicken into meatballs, about 1 inch (2.5 cm) wide for appetizers or 1½ inches (3.8 cm) if using as a main course.
• When all are formed, increase heat under thickened sauce to medium. Drop chicken balls into the simmering sauce and gently press into the sauce. Cover and when sauce starts to boil again, reduce heat so it barely simmers. Continue simmering, covered and gently turning meatballs often, for 12 to 15 minutes. Stir in coriander and serve.
• Makes 32 appetizer size meatballs to serve 8 for appetizers or to serve 4 as a main course.
• Baked meatballs: Want browned meatballs? Instead of cooking in the sauce, bake on an oiled baking pan at 375°F (190°C) for 15 minutes for inch wide (2.5 cm) meatballs or 20 minutes for 1½ inch (4 cm) meatballs. No need to turn. Then simmer in the sauce, stirring often, about 5 minutes. Stir in coriander and serve.

SWEET MINI MEATBALLS ALFREDO #RAGU

Steps:

• Directions for Meatballs:.
• Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
• Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
• Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
• Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
• While meatballs are cooking, pour all 3 jars of Ragu Classic Alfredo sauce into a large saucepan and heat over medium heat. Remove cooked meatballs from the sheet pans and add approximately the meatballs to the sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place into a bowl for dipping the meatballs.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

MINI MEXI MEATBALL BOWLS #RAGU

Steps:

• Preheat an oven to 350.
• In a bowl mix together chorizo and ground beef. Add chili powder, salt, black pepper, and Parmesan cheese. Then mix in the egg, olive oil, 1 chopped onion, cilantro, jalapeno and poblano pepper. Add in crushed tortilla chips and breadcrumbs. Form into 24 small meatballs and place on a lightly greased baking sheet.
• Bake for 30 minutes or until the meatballs have lightly browned. Turn the meatballs once after 15 minutes.
• Boil a large pot of salted water, and add the spaghetti. Cook for 10 minutes and drain.
• Meanwhile, in a saucepan over medium high heat stir together the diced tomatoes, remaining onion, chipotle chile, pasta sauce and taco seasoning. Bring to a simmer, then reduce the heat to medium low and simmer 10 minutes or until onion is soft. Add meatballs to sauce. Cook for 5 additional minutes.
• Place equal amounts of spaghetti in appetizer serving bowls. Spoon approximately two meatballs and sauce over spaghetti. Top each bowl with avocado slices and sprinkle with Parmesan cheese and chopped cilantro.