Meat Ball Spices

Meat Ball Spices

Spicy meatballs

The meatballs of the Middle East are boldly flavored with garlic cumin paprika and cayenne. This sauce is incredible so serve this meatball on rice or cauliflower rice. The meatball and the sauce are very tasty! They can be stored very good in the refrigerator for a few days and can even be frozen at room temperature. It's no wonder that we make these all the time. No wonder I make these meatballs so frequently. The children are firmly rooted. Keep in fridge several days and freeze in freezer. We don't care what you freeze them for. The sauce and meatballs keep us all happy! In addition to the meatballs in the sauce, you can also add some crushed red pepper flakes. Serve these over brown or white rice, or even baked potatoes. Mix them with noodles. Or just eat them by themselves as a tasty appetizer. Preparation: 10 minutes | Cooking: 1 hour, 15 minutes | Total: 2 hours, 25 minutes | Yield: 6 servings 3 pounds lean ground beef 2 large onions, chopped 1 cup tomato ketchup 2 tablespoons honey 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon salt 2 teaspoons black pepper 1 teaspoon dried oregano 2 bay leaves In a large mixing bowl, combine all ingredients except the beef; mix well. Add the beef and mix together with your hands until well combined. Shape the mixture into about 48 small (1-1/2 inch) meatballs. Place the meatballs on two ungreased baking sheets and bake at 350 degrees F. for 30 minutes. Turn the meatballs over and bake for an additional 30 minutes or until no longer pink in the center. Remove from oven and set aside. Preheat the oven to broil.


Meatballs in Sicilian style

These Sicilian meatballs make a unique interpretation of a classic Italian meatball recipe. They are seasoned with pine nuts and currants bringing an African influence into these tastey, texture-packed meatballs. These are so simple to put together – from meatballs itself to a great cheesy garlicky tomato paste. They're amazing especially eaten with a crusty baguette and a red wine glass! Save There is only something better, more affluent or more appropriate than a bowl of house meat balls in December. It screams holiday comfort nostalgia and family. Obviously, I can't write a piece of copy for you that says "this is the best dish you'll ever eat" because it wouldn't be true. However, this particular recipe, like all the recipes in my newsletter and cookbook, is truly outstanding. It does, I believe, rank among the top five recipes in my entire repertoire. The secret ingredient that makes these meatballs so unique is currants. What are currants? They're simply dried sour cherries. If you've never used them before now is the time! I use them a lot in my recipes and always have on hand because they add an almost exotic flair to whatever they are added to. I like to use them in fruit compotes and stuff like that but they really shine when you use them in savory dishes like these Sicilian meatballs. You should give them a try especially if you like African or Mediterranean food. Don't be afraid. They won't bite (unless you make them into a habit)! Now, here's the thing: I rarely (if ever) review a recipe that I don't think is outstanding. However, I felt an exception was warranted here because so few people actually give these meatballs a chance. They're just too intimidated by the idea of making something from scratch. Well, stop being stupid! It's actually super easy and, quite frankly, fun to make something this good! And, you know what else?


Swedish meatballs

Sweden meatballs are best thing you have ever had. Gently heated by spices and soaked in a delicious creamy soup. Served with fluffy potato. Too easy to make. Just mix everything together, stuff it into small balls and bake. They won't get as big as American meatballs but they will be perfect. Swedish meatballs are a treat any time but especially during the holidays. Ingredients: 8 oz. lean ground beef 3 tbsp. soft bread crumbs (or matzoh meal) 2 eggs, lightly beaten 1/4 cup grated onion 1 tbsp. finely chopped parsley or dill 1/2 tsp. salt 1/4 tsp. black pepper Preheat oven to 400°. Combine all ingredients except meatballs in a mixing bowl. Using slightly damp hands, shape mixture into 1-inch balls and place on a baking sheet lined with wax paper. Bake for 20 minutes or until browned. Remove from oven and set aside. When cool enough to handle, remove meatballs from baking sheet and put them in a mixing bowl. Return the baking sheet to the oven for another 5-10 minutes or until meatballs are heated through. Meanwhile, warm Swedish Meatball Soup (see below). When meatballs have cooled enough to handle, add them to soup and heat thoroughly. Season with additional salt and pepper if necessary.


This Swedish meatball dinner sparks all the joy!

Just Organic created the best Swedish meatball recipe ever. It is something your picky guests and your family are sure to enjoy. The aromas of organic foods helped to inspire us with this recipe. We believe in gathering around yummy food and creating moments of joy in spite of the busy and hectic holiday season although this is usually a busy time of the year.


Which brand of tomatoes should I use?

Pomi Chopped Tomatoes are sweeter and taste better than domestic US products. Cento chunky crushed tomatoes are a quality brand easier to buy in the supermarket. If you can't buy Pomi or Cento tomatoes, you can use diced tomatoes. Petite diced tomatoes are best or regular diced tomatoes give them extra chop which makes the salad extra sweet. Furthermore, don't use canned tomatoes as they have too much added salt. Fresh plum or Roma (plums) or large beefsteak tomatoes are my first choice for salads. How do I make this dressing heart healthy? Use fat-free milk or low-fat yogurt instead of whole milk. Use light mayonnaise rather than regular. Add spices and herbs for flavor rather than sugar which can cause an upset stomach. What is the difference between balsamic vinegar and plain old white vinegar? Balsamic vinegar has more flavor than plain old white vinegar. White vinegar is great for cleaning and will not harm your plants, but it does have a very strong taste. Use it in conjunction with other vinegars or mix it with a little water to dilute its flavor. Balsamic is sold in most supermarkets in the international aisle next to the rice and pasta. It is one of those ingredients you will always have on hand and will be a useful addition to your cooking pantry. Why are sun-dried tomatoes not included in this recipe? I didn't want to include them because they are not always available. However, if you do happen to have them then by all means use them. They add a wonderful deep savory flavor.


What is so special about meatballs?

Just Organic Allspice and nutmeg combine to ensure perfect meatballs. They are rich in warm spices and topped by a rich cream sauce. There are also many variations available of these tasty bites but for the sake of easier consumption we selected Simply Organic for each version. The result is meatballs perfectly prepared with warm spices without being overpowering. The meatballs use only one pan and the buttery cream is delicious. Equally important, it has no artificial ingredients or fillers. This product is a favorite of ours because it is so easy to prepare and so delicious. You will love this product!" From: North of Florida Friday, 5:07 p.m. Dear Friend and Subscriber, Have you ever wondered if I tell all my marketing secrets in my newsletters and at my seminars? Actually... I do not. But, I have been giving a lot of thought lately to making some of my secrets available to my subscribers and to the public... in a simple, straight-forward way. And, I have decided that today is the day I am going to begin sharing those secrets with you. First up is a little-known fact about me: I was a vegetarian for seven years while I was growing up. My mom was one of those hippy-dippy, organic-type vegetarians who ate only raw foods and made us drink alkaline spring water. Anyhow, like I said, I was a vegetarian for a long time and, during that time, I really started to explore different ways to prepare vegetables and other foods. Soon, I realized that the tastiest and most nutritious food in the entire world is the food we eat... WHEN... it is cooked by us!

A weeknight dinner that is simple, quick and easy.

A fast and easy recipe that works well on dinners and last minute snacking. Warm with Swedish winter spice like allspice and cinnamon. The dish will serve as your appetizer on your next Party Night Dinner with your family or even during a Special Holiday such as Christmas! Our Swedish recipe has become a show-stopping dish which can either serve at a dinner party or for party in the United States. First time to use it? No problem! We have included 2 variations you may wish to try (see below). Second time? It's amazing how good this dish will taste after it has "cured" in your larder for a week! It's a winner every time... and... There Are No Leftovers! The entire family will love this dish! The first variation we suggest is to simply substitute 1/2 cup of cooked bacon, sausage or crumbled tempeh for the ground beef. If you do this, omit the Worcestershire sauce, hot sauce and cayenne pepper from the recipe and reduce the salt to 1/4 teaspoon. Heat 1/2 tablespoon of butter in a large skillet over medium heat. Add the brown sugar and stir until it begins to caramelize, about 2 minutes. Add the onions and carrots and sauté for another 3 to 4 minutes until the onions are translucent. Stir in the garlic and cook for 1 more minute. Remove from heat and add the cabbage and bacon (or sausage or tempeh), breaking up the meats with a wooden spoon. Return the mixture to the heat and stir until warmed through. Add the Worcestershire sauce, hot sauce and cayenne pepper and stir well.


How do I make spicy meatballs?

Is that really so much easier? Click on the menu for the detailed instructions. Cook garlic and spices in olive oil, put the tomatoes and simmer 15 min. Mix meat & spices forming into 24 meatballs. Add the meatballs to the sauce to bring it to boil then reduce the temperature cover the surface and simmer 30 minutes. Bring the sauce to a boil for 30 minutes. Add the meat ball mixture to tomato sauce. Since the meat is in the form of balls the pieces should be easy to break up as they are stirred back into the sauce. Simmer another 20-min. Serve over spaghetti or penne. YUM! Makes 6-8 servings. Cost: $5.50 per serving (including the meatballs) Calories: 345 per serving Fat: 10 grams per serving Carb: 40 grams per serving Dietary fiber: 3 grams per serving Protein: 47 grams per serving Cholesterol: 76 milligrams per serving Sodium: 812 milligrams per serving All the way down at the bottom of the page are three words that describe this dish: Simple, easy and inexpensive But I think my favorite part of this recipe is the way it combines simplicity with flavor! This recipe is a study in simplicity. In truth there are only four main ingredients and only two steps. That means you can make this dish even if you have never cooked before. And, when you do make it (and eat it) you will know you are indeed a "SIMPLE-TO-COOK-AND-TASTE" person. (Hey, don't we all?) And what about those meatballs? They are simple, easy and inexpensive too.


How do you make Swedish meatballs?

Next time you're going to IKEA take advantage of some frozen, bagged-processed and dare I say “Americanized” version of Swedish meatballs. Tell me the reason? But they're easy and a 1000% better. You can complete the recipe in some easy steps (and clean only a bowl and another bowl in the process! Create new ones for you rather than buying them. In another case… When my friend Patrice tried to make her Swedish meatball recipe “just the way she remembered it” she ended up with something that was almost inedible. I told her that it didn't matter how good the original was; what mattered was how good her own homemade version was. Trust me on this. When it comes to meatballs, there is no such thing as a universal “recipe” that will work for everyone. Go ahead and buy the packaged ones if you're broke. By the way, they are NOT cheaper if you buy them that way. The savings is only on the supplies you need to make the meatballs. If you go to the trouble to make them yourself (as I do) the cost is about the same whether you use the packaged or homemade version. What's that? You say you don't eat frozen packaged food? You say you prefer to purchase only organic foods? That you'd rather have the real thing than some cheap imitation? You say you want to support a small, struggling business instead of some mega conglomerate that has lobbyists buying elections and pollutes our environment? You say you say all that stuff but… You Still Want To Buy Those Frozen Swedish Meatballs!

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