Best Tangy Chicken Meatballs Recipes

BAKED SPICY CHICKEN MEATBALLS (WITH THAI SWEET CHILI PEANUT SAUCE!)

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.

KICK OFF GAME DAY WITH CARLA HALL'S EASY CHICKEN TORTILLA MEATBALLS

Steps:

• For the Spicy Ketchup, combine the ketchup, green chile hot sauce, brown sugar, cumin, Worcestershire, and ¼ cup water in a small pot
• Heat through
• Set aside
• For the meatballs, in a large bowl, combine milk, egg, tortilla chips, garlic, parsley, onion and spices
• Let stand 5 minutes
• Add the ground chicken, then gently combine with a rubber spatula until thoroughly combined, being careful not to overmix
• Form mixture into 1-inch meatballs and arrange on baking sheets
• Refrigerate for at least 30 minutes to firm up
• Preheat oven to 350˚F
• Remove meatballs from the refrigerator
• Heat a large skillet with olive or vegetable oil
• Sear the meatballs until golden brown on all sides
• Transfer to an oven-proof dish
• Spoon the Spicy Ketchup over the seared meatballs and finish in the oven until cooked through, about 5 minutes
• Meanwhile, make the slaw: In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves
• Add the cabbage, onion, carrot, jalapeno, and oregano and toss to combine
• Top the meatballs with scallions and cotija
• Serve with the slaw and corn tortillas

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

TANGY MEATBALLS

Steps:

• In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain. , Place all of the meatballs in 1 of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done.

SPICY CHICKEN CURRY MEATBALLS

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.

CHICKEN MEATBALLS WITH TANGY SAUCE

Steps:

• Preheat oven to 350 F. Grease baking sheet with coconut oil or line with parchment paper.
• In large bowl, combine ground chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed. The best way to combine all ingredients is to use your hands. Form into 1 1/2 inch diameter balls, place on baking sheet, and transfer to preheated oven.
• Bake for approximately 20 to 24 minutes, until chicken has cooked through (meatballs must be 165 F when tested with a meat thermometer in the center). After 10 minutes, turn meatballs over so they cook evenly.
• Meanwhile, in medium bowl, combine all sauce ingredients and whisk together. Set aside until meatballs are ready. Remove meatballs from oven and coat with sauce just before serving.

ZESTY CHICKEN MEATBALLS

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

TANGY THAI CHICKEN MEATBALLS

Steps:

• PREHEAT oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken; mix well.
• SHAPE into 1-inch meatballs. Arrange meatballs in 15x10x1-inch baking pan.
• BAKE 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.
• Tip:This recipe is also great with ground beef. Swap in lean ground beef in place of the chicken and prepare as directed for an easy twist.

TANGY MEATBALLS

Steps:

• Mix meatball ingredients together and shape into 2" balls.
• Place on a foil lined pan and bake at 400 degrees for 12 minutes or until done.
• Combine all sauce ingredients and simmer on low heat.
• Add meatballs and simmer until sauce thickens.
• Serve over rice.