Meatball Madness

Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.

Meatballs are super fun and easy to make with the help of my KitchenAid® Copper Core 12″ Nonstick Skillet and my KitchenAid® Professional-Grade Nonstick Sheet Pans when I’m cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce and some Asian Chicken Meatballs with a Spicy Peanut Sauce as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party. You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!

Meatball Madness

For my Asian Chicken Meatballs, I used ground chicken mixed with water chestnuts, scallions, garlic, ginger, onions, cilantro, rice vinegar, soy sauce, lime juice, breadcrumbs and egg. I mixed all the ingredients together in a large mixing bowl, then made them into meatballs and sautéed them for about 10 minutes on medium-high in my KitchenAid® Copper Core 12″ Nonstick Skillet until they were golden brown and cooked through. The KitchenAid® Professional-Grade Nonstick Sheet Pans are great too if you prefer to bake your meatballs – just cook them at 425 degrees for about 15 minutes.

Meatball Madness

For the Spicy Peanut Sauce, I mixed up some peanut butter, hot water, soy sauce, Sriracha, garlic, honey, lime juice, rice vinegar and sesame seeds, and seasoned with salt and white pepper to taste. It’s sweet, creamy and spicy with the perfect flavor combination to complement the Asian Chicken Meatballs.

Meatball Madness

Then I prepped some butter lettuce and placed the meatballs inside of them topped with the Spicy Peanut Sauce. You could also top these off with additional chopped scallions and sesame seeds. These are so delicious and easy!

Meatball Madness

For my Greek Beef Meatballs, I used ground beef, mixed with onions, feta cheese, garlic, mint, oregano, cumin, paprika, allspice, lemon peel, breadcrumbs and egg. I mixed all the ingredients together in a large mixing bowl, then made them into meatballs and sautéed them for about 10 minutes on medium-high in my KitchenAid® Copper Core 12″ Nonstick Skillet until they were golden brown and cooked through. Again, the KitchenAid® Professional-Grade Nonstick Sheet Pans are great too if you prefer to bake your meatballs – 425 degrees for about 15 minutes.

Meatball Madness

For the Tzatziki Sauce, I mixed up some yogurt, whole milk, feta cheese, garlic, diced cucumber and onions and fresh mint, then seasoned with salt and pepper to taste. It’s light, tangy and refreshing and goes great with the spicy savory Greek Beef Meatballs.

Meatball Madness

For these I used a toasted flatbread and placed the meatballs inside of them topped with the Tzatziki Sauce. You could also top them off with extra chopped mint or fresh parsley. Super tasty and great flavor combinations going on right here!

Meatball Madness

I encourage you all to experiment and play with this fun idea for your next party and let me know what fun, tasty and creative ideas you have for the Meatball Madness spread – can’t wait to see what you all come up with and I promise you will have a blast making them and they’ll be a big hit with everyone!

Be sure to share your Meatball Madness pictures with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Asian Chicken Meatballs with Spicy Peanut Sauce

Makes 16 large or 32 small meatballs and 1 1/2 cups of sauce

INGREDIENTS

For Asian chicken meatballs

1 pound ground chicken
1 can water chestnuts, finely chopped
1/2 onion, finely chopped
2 cloves garlic, finely minced
1/4 cup scallions, sliced
1 tablespoon cilantro, chopped
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon ginger powder
1 tablespoon red pepper flakes
1/2 cup fine dry breadcrumbs
1 egg, beaten
Kosher salt and fresh ground white pepper, to taste

For spicy peanut sauce

1/2 cup creamy peanut butter
1/4 hot water
2 tablespoons honey
3-4 tablespoons Sriracha hot sauce
1 tablespoon rice vinegar
1 tablespoon fresh squeezed lime juice
1 teaspoon finely minced garlic
1 tablespoon sesame seeds
Salt and white pepper, to taste

For garnishes and serving suggestion

Serve on large pieces of leaf lettuce
Top with additional scallions and sesame seeds

DIRECTIONS

For Asian chicken meatballs

Finely chop water chestnuts, onion, garlic, scallions and cilantro, and stir in ground chicken in a large mixing bowl.

Add the rice vinegar, soy sauce, ginger powder, red pepper flakes, and stir together well. Add the egg and breadcrumbs mixing meat mixture together well.

Form the meatballs (about 16 large or 32 small) and place on the KitchenAid® Professional-Grade Nonstick Sheet Pans.

Heat the KitchenAid® Copper Core 12″ Nonstick Skillet over medium-high heat and cook meatballs, turning a few times to cook evenly, for about 8-10 minutes until crispy and lightly browned. Drain on paper towels, and set aside. Alternatively you can bake the meatballs on the Nonstick Sheet Pans for 15 minutes on 425 degrees F.

For spicy peanut sauce

In a medium-sized mixing bowl, whisk together peanut butter and hot water until smooth and blended.

Stir in honey, Sriracha, vinegar, lime juice, garlic, sesame seeds and season with white pepper and salt to taste. Serve with Asian Chicken Meatballs on large pieces of leaf lettuce, top with additional scallions and sesame seeds if desired.

Asian Chicken Meatballs with Spicy Peanut Sauce Recipe

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Greek Beef Meatballs with Tzatziki Sauce

Makes 16 large or 32 small meatballs and 1 1/2 cups of sauce

INGREDIENTS

For Greek beef meatballs

1 pound ground beef (can also substitute lamb)
1/2 onion, finely chopped
2 cloves garlic, finely minced
1 tablespoon fresh mint, finely chopped
1 tablespoon dried oregano
1 teaspoon dried lemon peel
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 cup feta cheese, drained and crumbled
1/2 cup fine dry breadcrumbs
1 egg, beaten
Kosher salt and fresh ground black pepper, to taste

For tzatziki sauce

1 (5.6-ounce) container Greek yogurt
1/3 cup whole milk
1/2 cup feta cheese, drained and crumbled
1 teaspoon garlic powder
1 tablespoon fresh mint, chopped fine
1/2 cucumber, peeled and diced
1/2 cup onion, finely chopped
Salt and freshly ground black pepper, to taste

For garnishes and serving suggestion

Serve on toasted flatbread or pita bread
Top with additional fresh chopped mint and parsley

DIRECTIONS

For Greek beef meatballs

Finely chop onion, garlic, mint and mix in ground beef in a large mixing bowl.

Add the oregano, lemon peel, paprika, cumin, feta cheese, and stir ingredients together. Add the egg and breadcrumbs mixing meat mixture together well.

Form the meatballs (about 16 large or 32 small) and place on the KitchenAid® Professional-Grade Nonstick Sheet Pans.

Heat the KitchenAid® Copper Core 12″ Nonstick Skillet over medium-high heat and cook meatballs, turning a few times to cook evenly, for about 8-10 minutes until crispy and lightly browned. Drain on paper towels, and set aside. Alternatively you can bake the meatballs on the Nonstick Sheet Pans for 15 minutes on 425 degrees F.

For tzatziki sauce

In a medium mixing bowl, whisk together yogurt and milk and feta cheese until smooth and blended.

Stir in garlic, mint, cucumber, onion and season with freshly ground black pepper and salt to taste. Serve with Greek Beef Meatballs on toasted Flatbreads or Pita, with additional chopped mint and parsley, if desired.

Greek Beef Meatballs with Tzatziki Sauce Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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