FIRECRACKER CHICKEN MEATBALLS
This is my favorite way to eat chicken meatballs. They're spiced up with a sweet, savory, and spicy firecracker sauce. They're tender, filled with flavor, and require minimum work!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 13
Steps:
- Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
- In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.
- In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It's easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
- Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
- Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
SPICY MEATBALLS
These spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne.
Provided by Vered DeLeeuw
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
- Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
- In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
- Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 315 kcal, Carbohydrate 9 g, Protein 22 g, Fat 20 g, Sodium 650 mg, Fiber 3 g
SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
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.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
SPICY CHICKEN BALLS
Make and share this Spicy Chicken Balls recipe from Food.com.
Provided by Tisme
Categories Chicken
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl a mix together well.
- Roll into bite size balls.
- Place in a shallow baking dish and bake at 200C for 20 minutes.
- Serve with a Satay Sauce.
Nutrition Facts : Calories 53.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 17.7, Sodium 104.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.5, Protein 4.5
SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE
This dish was inspired by R+D Kitchen and Milo + Olive, two of my favorite local spots in Santa Monica. Their chicken meatballs in tomato sauce are light but with a bit of heat and served without a strand of spaghetti in sight. Instead, they are ladled over arugula. For my version, I pair my spicy chicken meatballs with an equally spicy tomato sauce: Arrabbiata, which means "angry" in Italian. With fresh basil, bitter arugula, pungent red onion and a little Parm, this dish is perfect by itself, but if you want to push it into hearty territory, serve it over some spaghetti. Pile any leftovers onto an Italian roll for an epic sandwich the next day. Enjoy!
Provided by Claire Thomas : Food Network
Categories side-dish
Time 30m
Yield 2 servings as a main course or 4 to 6 as an appetizer
Number Of Ingredients 27
Steps:
- For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
- Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
- For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
- Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
- Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
- Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.
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