Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Spicy meatballs. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Spicy meatballs Recipe. Spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne. The sauce is awesome, so serve these meatballs over rice or cauliflower rice.
You can have Spicy meatballs using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Spicy meatballs
Take 1/2 lb of hot Italian sausage.
Prepare 1/2 lb of ground chuck.
Prepare 1 of egg beaten.
You need 1/2 cup of grated Parmesan.
Take 8 oz of baby Bella’s chopped.
Take of Balsamic vinnegar.
Take 1 tbsp of garlic powder.
It’s 1 tbsp of onion powder.
You need 2 tbsp of basil.
Take of Crushed red pepper (optional).
It’s of Salt and pepper.
You need 8 of saltines crushed well.
Take Splash of milk.
Different types, similar spices… Meatballs are usually associated with Italian cooking, though there are Spicy food fan?Categories: Meatball Appetizer Appetizer Meatballs Tomato Parmesan Cheese Recipes Beef Pork.The Spicy Meatballs recipe out of our category Meat!Spicy Pork Meatballs with Creamy Sweet Potato SaucePork.
Spicy meatballs instructions
Start by sautéing the mushroom. Half way through add a couple splashed of balsamic vinn and reduce it out and and pull the pan off the heat and allow to cook.
Start by adding your crushed saltines and a splash of milk and mix to make a loose paste. Add the rest of your ingredients to the mixing bowl except for the crushed red pepper and mix well. I cook one meatball to test the heat and salt content. I noticed mine were not very spicy so I added 2 tbsp of crushed red pepper..
To cook the meatballs I use a bit of a non traditional method. I will add a can of tomato sauce and a can of water with a few pinches of salt to a small pot. In batches I will roll the meatballs and add them for about 5 to 7 minutes or until slightly firm and cooked through and then set aside on a foil lined baking sheet. This way your meatballs will retain their round shape..
If your making a traditional pasta sauce you can add them to the sauce and just allow them to cook until service. If not doing a traditional sauce that they can steep in I allow them to cool in the fridge and when ready for service I add some evo to a large pan and sear them to get really nice color..
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