Spicy Meatballs
2014-12-11 11:55:09
Serves 4
- I've been trying to perfect my mom's meatball recipe, as I remember it, and add a few tweaks to make them spicy!
- 1lb. Ground Veal
- 2lb. Ground Beef (80/20)
- 2 Eggs
- 2 slices of bread soaked in a little milk
- Breadcrumb (not sure of measurement, just enough to make the mixture hold together)
- 2 cloves of garlic - chopped
- 1 squeeze of garlic paste
- 1 squeeze of parsley paste
- 1/4 cup fresh chopped parsley
- 2 tbsp. crumbled goat cheese
- 2 tbsp. Grill Mates Spicy Montreal Steak seasoning
- 1/4 cup Stubb's Spicy Bar-B-Q Sauce
- Grill Master Steak Rub (used to coat the meatballs before frying)
- 1/4 cup Romano or Parmesan cheese (grated)
- Combine: Veal, Beef, Eggs, garlics, parsley, goat cheese, Romano cheese and Spicy Montreal Steak seasoning in a bowl. Put the two slices of bread in a bowl with enough milk to get them soggy - squeeze out the excess milk and break up the wet bread slices into the meat combo.
- Put enough bread crumb to cover the meat mixture to start, you can add more later when you start mixing it together.
- If the mixture is too loose, go ahead and add a little more breadcrumb - but don't put too much... a little at a time, until the mixture feels right.
- Use a scoop or a tablespoon to make equal portions and roll them into balls - put them aside for the next step!
- Put some of the Steak Rub on a plate, and right before putting the meatballs into the frying pan, roll them in the Steak Rub to completely coat them.
- Fry them up, so they get a nice crust all around.
- Put the fried meatballs into sauce - your choice... I used 1 jar of Tuttorusso Traditional with 1 can of crushed tomatoes... let cook for at least 1/2 to 1 hour.
- Super easy, and super delicious... the extra spice makes a nice crust on the meatballs, and winds up making a really nice sauce too!
- Enjoy!
By Jamie Mastrio
Mastrio Web Page https://mastrio.net/
Posted on
Wednesday, June 6th, 2012
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