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Spicy meatballs recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Most meatball recipes I have tried didn't give me the flavour that I wanted. However, I came across a recipe for kebabs and decided to turn them into meatballs instead.


London, England, UK

38 people made this

IngredientsMakes: 25 spicy meatballs

  • 450g minced lamb or beef
  • 2 slices of bread, finely crumbled
  • 2 1/2 tablespoons chopped fresh coriander
  • 5 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 2 to 3 fresh chillies, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 1 tablespoon tomato puree
  • 1 tablespoon cayenne pepper
  • 1 teaspoon paprika
  • 1 pinch each ground cinnamon, turmeric and ground cardamom
  • salt and ground pepper

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat the oven to 200 C / Gas 6. Put all the ingredients into a bowl and mix well.
  2. Shape the mixture into small balls, using wet hands, and place them on an oven tray.
  3. Place them in the oven for about 35 to 40 minutes. Cut one meatball in half to check that they have cooked through and are no longer pink in the centre.

Other ideas

Brown off the meatballs in a frying pan and then cook in pasta sauce to make spaghetti and spicy meatballs.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

My son thought they were the best meatballs he's tasted!-18 Apr 2011

Great dish loved them-25 Apr 2017


Spicy Italian Meatballs

Italian meatballs, baby! Only these are made &ldquoMadness&rdquo style with a bit of added kick, and of course, some chili peppers to REALLY bring out the flavor. This is a party sized recipe, perfect for a game day bash or a large party appetizer.

Or, serve it with pasta for the classic spaghetti and meatballs combo, or pop it onto some rolls for a sandwich. Meatballs are good for any type of dish, it seems. How wonderful for us!

Over the years, in making many a meatball, I have learned a number of different ways to make the meatballs moist and not so dense. Sometimes they can get overly thick and a bit tough to eat if you don&rsquot treat them right.

One way that works for me, and I&rsquove used it in this recipe, is to incorporate cooked onion and peppers. The moisture from those ingredients adds to the overall finished texture of the meatball, keeping that unwanted density at bay.

And they bring plenty of flavor and some heat with the cayenne peppers. Yes!

Also, Parmesan cheese. Talk about AWESOME. I almost NEVER make an Italian style meatball recipe without the addition of Parmesan cheese.

Seriously, you must try. Today.

I added these to a crock pot and brought them over to a party and they disappeared very quickly. Lucky I snagged a couple before I brought them over!

Let&rsquos talk about how we make them.


Ingredients of Spicy Meatballs

  • 200 gm minced
  • 1 clove chopped
  • 1/2 teaspoon powdered
  • 3 pinches
  • 1 tablespoon crushed
  • 1 tablespoon
  • 1 small chopped
  • 1/2 teaspoon powdered
  • 1/2 teaspoon powdered
  • 1 handful chopped
  • 1 beaten
  • as required

How to make Spicy Meatballs

Step 1 Mix all ingredients

Combine the onions, garlic, curry powder, cumin powder, garam masala powder, red chilli powder and coriander leaves in a large bowl. Mix the ingredients properly. Once it's done, add the minced chicken and mix well.

Step 2 Prepare the meatballs

Then add the egg and breadcrumbs in the same bowl. Mix again. Now make small balls of the mixture and keep them aside. Heat oil in a frying pan over high flame. Once the oil is sufficiently hot, add the prepared meatballs in the pan and cook them for 5 mins or until golden brown.

Step 3 Bake and serve it hot!

Remove and keep them on a baking tray. Place them into a preheated oven at 180C/360F for about 10 to 20 minutes. Once it is done, remove and cool slightly. Serve the scrumptious meatballs with pita bread, salad or tomato salsa.


Recipe Summary

  • 1 egg, lightly beaten
  • ½ cup fine dry bread crumbs
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped bottled pepperoncini salad peppers
  • 1 teaspoon Italian seasoning, crushed
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 pound bulk Italian sausage
  • 1 28 ounce can crushed tomatoes
  • ½ cup finely chopped onion (1 medium)
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon crushed red pepper

Preheat oven to 350°F. In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic mix well. Add ground beef and sausage mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes drain well.

Meanwhile, in a 4- to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker stir gently to coat.

Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.

Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.


Recipe Summary

  • 1 pound lean ground beef
  • ¾ cup crushed seasoned croutons
  • ¼ cup chopped sweet onion
  • 1 egg, lightly beaten
  • 2 cloves garlic, chopped
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter

In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.

Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.


Put the minced beef, garlic, breadcrumbs, parsley, Parmesan, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 equal sized balls. Place on a plate, cover with clingfilm and leave to rest in the fridge for 20 mins.

Meanwhile, tip the passata into a large saucepan and place over a medium heat. Season with salt and pepper, add in the basil leaves, bring to the boil then remove from the heat.

Heat the olive oil in a large non-stick frying pan and gently fry the meatballs over a medium heat for 5 mins until golden brown all over.

Once ready, place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hr with the lid half on, stirring occasionally. If the sauce becomes too thick, add a little water.

To serve, divide the rice between six serving plates, place 2 meat balls on each serving and spoon over the tomato sauce.

Serve hot or at room temperature.


Serve Over Rice, as an Appetizer, or On Bread

Now, you don’t have to serve these the same way I did. You can also just serve them on their own, as an appetizer. Just add toothpicks. Or, if you DO happen to have a baguette in the house (or you’re simply not as lazy as I am), you can do a sandwich.

These Asian meatballs also do really well in the freezer. Simply freeze them solid on a parchment paper-lined tray, and then transfer to a freezer bag. You can take them out and fry them up whenever the meatball cravings strike.


Spicy Mozzarella-Stuffed Meatballs

Cook Time: 30 minutes

Total Time: 1 hour

These extra-large, extra-flavorful meatballs are stuffed with melty mozzarella cheese and simmered in a chunky, spicy tomato sauce.

Ingredients:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 4 large garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 cup breadcrumbs (fresh, if possible)
  • 1/4 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black papper
  • 10 small (1-inch) mozzarella balls, or 1-inch chunks of mozzarella cheese
  • 2 tablespoons extra virgin olive oil
  • 1 jar Bertolli® Rustic Cut Spicy Marinara with Traditional Vegetables Sauce

Directions:

  1. In a bowl, mix together ground meat with garlic, parsley, basil, breadcrumbs, milk, salt and pepper. Fold using a large spatula or your hands until ingredients are evenly distributed (you don’t want to stir, rather fold, to keep the meat mixture from compacting too much).
  2. Divide mixture into 10 2-ounce balls (I used a large cookie scoop to portion out perfectly sized balls). Poke a hole in the center with your thumb, and insert mozzarella ball, then form meat around cheese to seal it in. Roll into a ball, then arrange on a pan or plate. Repeat with remaining balls.
  3. Refrigerate meatballs for 20 to 30 minutes.
  4. Heat oil in a large skillet or saucepan over medium-high heat. Add meatballs to pan, taking care not to overcrowd it (if you are doubling the recipe or have a smaller pan, you might want to cook these in batches). Cook meatballs for 7 to 10 minutes, rotating them every few minutes, until all sides are evenly browned.
  5. Reduce heat to medium-low. Pour Bertolli Rustic Cut sauce over top of meatballs. Cover and simmer for 15 to 20 minutes or until meatballs are cooked through. Spoon onto serving plates with additional sauce as desired and enjoy while still warm.

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Disclosure: This post was created in partnership with Bertolli®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.


What goes in Thai Meatballs

In addition to the optional Kaffir lime leaves, these Thai Meatballs have all the other usual Thai-flavour suspects:

plenty of garlic, ginger, chillies

fish sauce (or soy, if you really insist)

Just give them mix and you have yourself some seriously tasty meatballs.

How to cook them – because they’re so lovely and soft, they are kind of hard to pan fry. So I bake these. They hold their shape and are golden on the outside, and juicy on the inside!


Reviews ( 6 )

Not spicy, but good flavor. Will make again.

I actually rated this as a ONE star, but it saved it as a three. Weird. Don't make this. It's a good idea but falls short of expectations. It wasn't spicy. And kind of bland.

We like really spicy food, so I used 3 tsp. of the peppers. We actually found the sauce to be very bland. The meatballs were great, so I'll make this again with some additional spices in the sauce.

I also really like spicy food, but this was just a bit too spicy for me. I did use ground turkey instead of beef chunk so maybe the spice was more intense? Anyway, if I make it again I'd definitely cut down on the chipotle chiles.

My husband and I loved this recipe!! The name doesn't lie. it sure is spicy. I love spicy food, but this was a little too spicy for me. I would only put half the amount of chipotle in and make sure to chop it fine so you don't end up with a mouthful of fire. I would also suggest using diced tomatoes rather than whole, for a smoother sauce. Fantastic recipe. quick and VERY delicious!! Thanks Real Simple!!