Spicy Meatballs

Jamie Mastrio
Servings 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!

Here are the ingredients I use

  • 1 lb. Ground Veal
  • 2 lb. 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!

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