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 CHEESY CHICKEN MEATBALLS
These spicy Parmesan cheese and chicken meatballs come out so moist you won't believe it is chicken.
Provided by cajungir
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray; line with foil.
- Whisk eggs and sour cream in a large bowl until fluffy, about 2 minutes. Add Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper; stir to combine. Add chicken; mix with your hands until well combined. Mix in crushed crackers until you can form a ball with the mixture. Use your hands to roll into 8 to 10 equal-sized meatballs; place in the prepared pan.
- Bake in the preheated oven until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of each meatball should read at least 165 degrees F (75 degrees C).
- Place marinara sauce in a medium saucepan; add meatballs and simmer over low heat until warm, about 10 minutes.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 43.9 g, Cholesterol 178.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 37.3 g, SaturatedFat 6.5 g, Sodium 1773.2 mg, Sugar 18.4 g
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.
SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
- Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER YOGURT SAUCE
Steps:
- Preheat the oven to 400 degrees F. Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear. While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.
CHICKEN MEATBALLS AND SPICY PEANUT SAUCE
This dish turned out perfect with my minor additions in order to suit our tastes, adding the optional "heat" of Sambal Oelek, which I would strongly recommend. The coconut milk tends to lessen the intensity of the heat. I did not use low sodium products as originally suggested, but it's an option. Mixture is very wet to work with. You may want to spray your hands with oil to prevent the meat from sticking to your hands. I got 20 medium size meatballs using a 1/8 cup measure. Recipe by: Family Circle Magazine, April 2013
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture.
- Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop.
- Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil.
- In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter.
- Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning.
- Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.
Nutrition Facts : Calories 608.7, Fat 29.6, SaturatedFat 5.6, Cholesterol 144, Sodium 1273.3, Carbohydrate 52.4, Fiber 3.9, Sugar 4.8, Protein 34.2
SPICY MEATBALLS WITH CHORIZO AND CHICKEN
Steps:
- In a hot, dry frying pan, add cumin, cayenne pepper, and coriander and stir about 30 seconds to roast the spices. Let cool. Cut sausage and chicken fillet into smaller pieces and place in food processor together with garlic cloves. Run processor until mixed. In a bowl, combine sausage and chicken mix with the ground meat. Add spices, garlic, salt and egg and mix well with washed hands. Cover bowl with saran wrap and place in fridge for at least an hour to let the flavors mix. Heat oven to 350 F. Roll golf ball sized balls (about 24) with wet hands. Fry in two batches in the butter and oil until browned. Place in oven-proof pan and when all balls are fried, finish cooking them them in the middle of the oven for 15 minutes. Enjoy!
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
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
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