Tangy Baked Meatballs Recipes

SWEET AND TANGY MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
• Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
• Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
• Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
• Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
• If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
• If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
• Serve immediately on a platter with toothpicks.

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.

BAKED SPICY MEATBALLS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 160 degrees. Spray a large frying pan with low calorie cooking spray and sear the meatballs until the outsides are brown.
• Add the garlic and chilli and cook for 2 minutes, being careful not to burn it. Stir in the tomato passata and herbs and put the meatballs and sauce into an ovenproof dish.
• Top with chunks of the mozzarella and sprinkle over the parmesan. Bake for 35 minutes until the cheese is golden. Serve with spaghetti and green beans.

SPICY MEATBALLS

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.

SPICY ITALIAN MEATBALLS

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.

OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL RECIPE)

Steps:

• Set a large 7-8 quart saucepot over medium heat. Add the butter to the pot. Once melted, add the onion wedges. Sauté the onion wedges for 5-8 minutes, to caramelize, soften, and release their juices.
• Add the tomato sauce. Partially cover the pot and simmer on medium-low for 45-60 minutes.
• Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
• Add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers. Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without overmixing.
• Now mix the meatball mixture with your hands until evenly combined, but not a moment longer. (Overmixing meatballs makes them tough! You want the mixture to be even, but not packed down.)
• Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet and line it with parchment paper.
• Use a 2 ½ - 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet. (At this point, you could cover and chill the meatballs for up to 2 days. Or you could freeze them.)
• Bake the meatballs for 20 minutes to set. (The meatballs will finish cooking in the tomato sauce. If you plan to use the meatballs in a different way, bake them for 25 minutes to fully cook.)
• Now use tongs to pull the chunks of onion out of the tomato sauce. Discard the onions. Then use tongs to move the meatballs into the tomato sauce. Pour the pan juices into the sauce and gently stir. Simmer for 10-15 minutes. Serve warm.

ITALIAN BAKED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

HOT AND CHEESY BAKED MEATBALLS

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.

TANGY BAKED MEATBALLS

Steps:

• Combine the bread cubes and milk; let stand for 5 minutes. Add the next six ingredients; mix well. Crumble meat into bread mixture; stir just until blended. Form into 1-1/2-in. balls. , Place meatballs on four greased racks in four shallow baking pans. Bake, uncovered, at 350° for 45 minutes; drain. , Meanwhile, combine ketchup, jelly and browning sauce if desired; spoon over meatballs. Reduce heat to 325°; cover and bake for 50-60 minutes longer or until a thermometer reads 160°.

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

SPICY BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 385 degrees F
• Add chicken, almond meal, parsley, grated ginger, grated onion, coriander, cumin, turmeric, smoked paprika, chili powder, and cayenne pepper to a large bowl and simply mix all the ingredients together using a wooden spoon or your hands.
• When well mixed, grab spoonfuls and roll into balls.
• Place chicken balls on a parchment or silpat lined baking tray, lightly spray chicken balls with cooking oil spray and place in preheated oven. Bake at 385 for 25-30 minutes or until golden.
• Remove chicken balls from oven, lightly spray with cooking oil spray again and enjoy with your favorite sauce or in a curry.

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.

TERIYAKI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Mix ground beef, bread crumbs, soy sauce, brown sugar, garlic, and egg whites for meatballs together in a bowl until well combined. Form into 1-ounce balls. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Meanwhile prepare sauce: Combine pineapple, soy sauce, brown sugar, and pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Mix cold water and cornstarch together in a small bowl; add to the sauce. Stir and simmer until desired thickness, 3 to 5 minutes. Add meatballs and cook until heated through, about 5 minutes.

ITALIAN BAKED MEATBALLS

Steps:

• Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.