Best Smash Spicy Pork Meatballs With Spicy Pork Sauce Recipes
SPICY ITALIAN PORK MEATBALLS
These easy, versatile oven-baked pork meatballs get their bold flavor from Italian herbs, Parmesan cheese and a dash of red pepper. Serve them with our quick marinara dipping sauce as an appetizer, or pop them in a hoagie bun or on top of your pasta for quick, delicious dinners!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
- Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.
Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 5 g, TransFat 0 g
PORK MEATBALLS WITH SPICY SAUCE
Provided by Food Network
Time 1h40m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
- Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
- Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
- Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
- Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.
SPICY SHRIMP AND PORK MEATBALLS WITH RUJAK SAUCE
Steps:
- Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
- For the meatballs: Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop). Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes.
- For the sauce: Add all of the fruit to a food processor and quickly pulse. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce.
- Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side, and a container of toothpicks.
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