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.
Time 25m Number Of Ingredients 15 Steps:
Preheat your oven to 400 degrees In a bowl, place the ground chicken breast and break up the meat with a fork. add chopped onions, parsley, minced garlic, 1 slice of bread, 1 egg, milk, garlic powder, chili powder, parmesan cheese, and salt and pepper. Mix together but make sure not to over mix. Take about 3 tbsp of the chicken mixture, add a piece of cheese and form into a golf sized chicken meatball. Roll the meatball onto some breadcrumbs and coat evenly In a skillet warm up some vegetable oil and fry meatballs for about 40 seconds on each side. Place meatballs in a baking dish, pour some marinara sauce over the meatballs, sprinkle some shredded mozzarella cheese and parmesan cheese. Bake in a preheated oven for about 15 minutes or until chicken meatballs are fully cooked Serve warm and Enjoy!
Time 30m Yield 3 to 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F. Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting. Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil. Serve with crusty bread and a dressed salad.
Time 40m Yield 5 Number Of Ingredients 11 Steps:
Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 2h30m Yield 70 to 80 small meatballs Number Of Ingredients 22 Steps:
For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour. Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate. For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes. Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving. Transfer to a chafing dish and serve with frilly toothpicks.
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.
