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 BAKED CHICKEN MEATBALLS
These Gluten-free, Baked, Spicy Chicken Meatballs are so easy to make and are delicious dipped in your favorite sauce or dropped into a curry.
Provided by Shashi
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 385 degrees F
- Add chicken, almond meal, parsley, grated ginger, grated onion, coriander, cumin, turmeric, smoked paprika, chili powder, and cayenne pepper to a large bowl and simply mix all the ingredients together using a wooden spoon or your hands.
- When well mixed, grab spoonfuls and roll into balls.
- Place chicken balls on a parchment or silpat lined baking tray, lightly spray chicken balls with cooking oil spray and place in preheated oven. Bake at 385 for 25-30 minutes or until golden.
- Remove chicken balls from oven, lightly spray with cooking oil spray again and enjoy with your favorite sauce or in a curry.
Nutrition Facts : Calories 31 calories, Carbohydrate 0.6 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 1.5 grams fat, Fiber 0.3 grams fiber, Protein 3.8 grams protein, SaturatedFat 0.3 grams saturated fat, ServingSize nutrition info is per 1 chicken meatball, Sugar 0.1 grams sugar
SPICY CHICKEN MEATBALLS
Spicy Chicken Meatballs with a honey glaze and Buffalo Ranch Dipping Sauce makes a great appetizer! These chicken meatballs are so good, you might just make them your main course!
Provided by Marion Myers
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F and line a baking sheet with heavy-duty foil. I recommend using a wire baking rack on top of the foil if you have one. Spray the baking rack with cooking spray. If not using a baking rack, spray the foil or use nonstick foil.
- In a large bowl, combine 1 pound ground chicken with 2 teaspoons garlic powder, 2 teaspoons chili powder, 3/4 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1/2 teaspoon crushed red pepper flakes. Mix well until all the seasonings are combined with the chicken.
- Form the chicken mixture into balls and place in a single layer on the baking rack (or directly on the foil). I use a cookie scoop to form my meatballs. It makes quick work of the task and shapes them evenly. Continue making meatballs until all the chicken mixture is used.
- Place the baking sheet in the preheated oven and bake for 15 minutes. While the meatballs are baking, combine 3 tablespoons clover honey with 1 teaspoon cider vinegar and mix well.
- After the first 15 minutes of baking, brush the honey mixture onto each meatball, coating them generously until all the honey mixture is gone. Place the meatballs back in the oven for 10-15 minutes longer until the chicken is cooked through.
- Combine 1/4 cup ranch dressing with 2 tablespoons Buffalo Wing Sauce and 2 tablespoons honey. Mix well and refrigerate until ready to use.
- Serve the meatballs with the dipping sauce and enjoy!
Nutrition Facts : Calories 65 kcal, Carbohydrate 4 g, Protein 4 g, Fat 3 g, Cholesterol 20 mg, Sodium 184 mg, Sugar 4 g, ServingSize 1 serving
SPICY CHICKEN MEATBALLS
Golden brown, tender, juicy BAKED Spicy Chicken Meatballs simmered in a creamy, luscious Vodka Sauce and smothered with oozy cheese! This twist on classic Italian meatballs is easy to make and sure to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories entree
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven: Arrange oven rack to lower-middle position. Preheat oven to high broil.
- Prepare meatball mixture: Grate the onion into a large mixing bowl. To the same mixing bowl, add the chicken, garlic, egg, breadcrumbs, parmesan, Italian seasoning, chili powder, red pepper flakes and both types of paprika. Season with ¼ teaspoon each of salt and pepper. Use your hands to mix everything together well.
- Form and roll meatballs: Spray your hands lightly with olive oil to prevent sticking. Roll and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each. (You should have about 15 meatballs).
- Add sauce to baking dish: Pour the vodka sauce into a 9x13-inch baking dish. Spray a large oven-safe wire rack with non-stick cooking spray. Place the rack securely on top of the baking dish.
- Add meatballs to rack: Place the meatballs on top of the oiled rack. Make sure you arrange the meatballs so that they are over the pan and the juices will drip into the sauce. Lightly spray the top of the meatballs with oil.
- Broil: Broil the meatballs (over the sauce) for 8-9 minutes, or until the tops are golden brown. Remove from oven and flip the meatballs over. Continue to broil for an additional 2-3 minutes. Remove from oven. Reduce oven temperature to 400 degrees Fahrenheit.
- Add meatballs to sauce: Carefully remove the rack of meatballs from the top of the sauce. Stir the sauce, taste and adjust for seasoning with salt and pepper. Transfer the meatballs from the rack into the sauce.
- Bake: Cover the pan and bake the meatballs for 20 minutes, or until meatballs are cooked through (internal temperature of 165 degrees F).
- Uncover and add cheese: Uncover the pan and break the burrata on top of the meatballs and sauce, evenly distributing the cheese. Return to the oven and bake (uncovered) for an additional 8-10 minutes, or until the cheese is melted.
- Serve: Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!
Nutrition Facts : Calories 554 kcal, Carbohydrate 45 g, Protein 44 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 196 mg, Sodium 3792 mg, Fiber 11 g, Sugar 30 g, ServingSize 1 serving
BAKED SPICY CHICKEN MEATBALLS (WITH THAI SWEET CHILI PEANUT SAUCE!)
These Baked Spicy Chicken Meatballs are easy to make, healthy, and loaded with flavor! They're also extremely juicy, great for meal prep, and are a fantastic party appetizer when tossed in a sticky, sweet and spicy Thai Sweet Chili Peanut Sauce!
Provided by Lavina
Categories Appetizer
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 200°C/400°F. Line a baking tray with aluminum foil or nonstick cooking paper and lightly brush with olive oil.
- Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl. Mix and roll into 28-30 balls, lining them up on the foil in rows as you go. (Note: The mixture can get a little sticky to deal: rub your palms and fingers with a little olive oil before you start rolling into balls and during as needed.)
- Bake for 28-30 minutes.
- Enjoy in pastas, submarine sandwiches, or toss them in your favorite sauce and serve as an appetizer!
- You can make this sauce while the chicken meatballs are in the oven. Combine all the ingredients in a measuring cup or medium sized bowl. Mix until evenly combined.
- Once the chicken meatballs are baked, cool for 5-10 minutes. Then place a medium sized nonstick skillet over low heat. Add the meatballs to the skillet and spoon a few tablespoons of the sauce on them. Toss until fully coated with the sauce and then switch off the heat.
- Serve as an appetizer with extra sauce on the side for dipping if desired.
Nutrition Facts : ServingSize 4 Chicken Meatballs with Thai Sweet Chili Peanut Sauce, Calories 231 calories, Sugar 4.6g, Sodium 410.1, Fat 10.4g, SaturatedFat 2.5g, UnsaturatedFat 7g, TransFat 0g, Carbohydrate 18.4g, Fiber 1.7g, Protein 16.6g, Cholesterol 85.5mg
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.
SPICY CHICKEN MEATBALLS
Roll ground chicken meatballs in hot pepper sauce and crushed crackers to make these knock-their-socks-off spicy-crunchy appetizers.
Provided by My Food and Family
Categories Home
Time 55m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp. hot sauce just until blended. Shape into 24 balls.
- Mix remaining hot sauce and butter in shallow bowl. Place remaining cracker crumbs in separate shallow bowl. Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until evenly coated.
- Heat oil in large nonstick skillet. Add chicken balls, in batches; cook 3 to 4 min. or until lightly browned, turning after 2 min. Drain on paper towels. (Note: Meatballs will not be done but will finish cooking in the oven.) Place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 to 25 min. or until done (165ºF). Meanwhile, cut remaining celery into thin sticks.
- Serve meatballs with dressing and celery sticks.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
SWEET AND SPICY CHICKEN MEATBALLS
Make and share this Sweet and Spicy Chicken Meatballs recipe from Food.com.
Provided by dan...dan
Categories Lunch/Snacks
Time 50m
Yield 14 meatballs, 4-6 serving(s)
Number Of Ingredients 25
Steps:
- preheat oven to 450 mix all meatball ingredients in a large bowl.
- roll into 1 inch balls and place on non stick baking sheet. place baking sheet in oven for 15 minutes.
- place peppers, olives, oregano, basil, balsamic and garlic in food processor and puree.
- Mix this mixture with tomato products in a medium saucepan. Heat on medium high for 5 minutes or until simmering.
- Place chicken meatballs into sauce and let simmer uncovered for 30 minutes. Serve as side, appetizer or on a bun as a sandwich.
Nutrition Facts : Calories 637.3, Fat 27.3, SaturatedFat 6.4, Cholesterol 236, Sodium 2487.9, Carbohydrate 51.2, Fiber 8.1, Sugar 27.7, Protein 50.5
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