Trisha Yearwood Spicy Meatballs (2024)

FAQs

What to eat with spicy meatballs? ›

Alka-Seltzer's “Spicy Meatball” commercial originally debuted in 1969 and became an instant classic with its timeless catch phrase, “Mama Mia! That's-a one spicy meatball!”

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper. Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden.

Spaghetti is typically served as a primo, and meatballs (or polpette) are served as the next course (secondo), on their own or with crusty bread, potatoes or other vegetables. My most memorable polpette experience in Italy was at a small place called Poplette & Co in Turin.

Paired with mashed potatoes and lingonberry jam, this dish brings a taste of Sweden right to your table. Follow this step-by-step guide to create delicious Swedish meatballs, perfect for any occasion: a dinner party, a family gathering, or a cozy night in.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Bobby Flay's meatball recipe calls for an even combination of ground beef, pork, and veal which makes for the best flavor and texture. I use Catelli Meatball & Meatloaf mix, it's located near the ground beef and pork. You can also use 50% pork and 50% beef.

What is the secret to firm meatballs? ›

Massage your meat

Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks. Don't overmix, just a few minutes will do.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Serve a simple green salad or Caesar salad with a hearty meatball dish and you have a filling and delicious meal. 5. Grilled mixed veggies are so simple and you'll be surprised how filling they are. Toss your favorite garden veggies with some olive oil, salt and black pepper and grill to perfection.

Have Coolants on Hand. Have a little milk to go with your meal or mix a spoonful of sour cream into the salsa. Dairy products go a long way in taming any spicy pain. "A great tip is to have spicy food with something that is a natural coolant for the body.

Serving suggestions

I love serving these teriyaki chicken meatballs with jasmine rice and steamed broccoli, but you can also serve them with my edamame crunch salad for extra veggies. If you really want a lot of flavor, you can even serve with my peanut butter noodles, sesame noodles, or spicy chili garlic noodles.