Best Spicy Meat Balls Recipes
SPICY BLACK BEAN "MEAT"BALLS
I have been looking for different ways to get a satisfying meal as a newly converted vegetarian. THIS DISH is one of the many ways! I had these over rice with sour cream and salsa on the side, but you can also serve them with pasta and tomato sauce or, instead of rolling into balls, make patties for burgers (making 4 burgers). This will satisfy people who are not vegetarian as well, my boyfriend being the test subject. :)
Provided by musicnfood-1990
Categories Meatballs
Time 35m
Yield 12 Beanballs, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
- Drain black beans and rinse thoroughly in a colander.
- In a food processor, combine black beans and egg until completely pureed. Add this mixture to the remaining ingredients.
- Combine all ingredients together. The mixture should not be sticky and should be easily formed into balls.
- Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray) and place in the preheated oven.
- Bake for 20-25 minutes or until lightly browned and firm. Enjoy!
SPICY MEAT BALLS
Number Of Ingredients 12
Steps:
- 1. Prepare the chaat masala. Then, in a large nonstick pan, cook together the meat, onion, cilantro, red or green chili peppers, ginger, garlic, garam masala, black peppercorns, and salt, stirring, until all the juices evaporate, about 7 minutes.2. Cool and transfer to a food processor, add the egg whites, and process until smooth and somewhat sticky. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the mixture into 20 to 25 portions and shape into round balls, each about 1 1/4-inches in diameter.3. Heat the oil in a large wok or skillet over medium-high heat until it registers 325°F to 350°F on a frying thermometer or until a small piece of meat dropped into the hot oil takes 15 to 20 seconds to rise to the top. Place the meat balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes.4. Transfer to a tray lined with paper towels to drain, then transfer to a serving platter, sprinkle the chaat masala on top, and serve.VARIATION: To serve as an entree, simmer the kofta balls, either uncooked or deep-fried, in Classic Spicy Curry Sauce (see Vegetarian Curries) until they absorb the juices and soften, about 15 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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