Spicy meatballs. The sauce is awesome, so serve these meatballs over rice or cauliflower rice. These delicious, middle-eastern-style meatballs are boldly flavored with garlic, cumin, paprika, and cayenne. The meatballs and the sauce are very flavorful!

In large skillet, mix together broth and chili sauce. Spicy Italian Meatballs Spicy Italian Meatballs. In large bowl, mix Meatball ingredients until well combined. You can cook Spicy meatballs using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy meatballs

It's 1/2 lb of hot Italian sausage.
Prepare 1/2 lb of ground chuck.
It's 1 of egg beaten.
You need 1/2 cup of grated Parmesan.
You need 8 oz of baby Bella’s chopped.
Prepare of Balsamic vinnegar.
It's 1 tbsp of garlic powder.
You need 1 tbsp of onion powder.
It's 2 tbsp of basil.
You need of Crushed red pepper (optional).
Prepare of Salt and pepper.
You need 8 of saltines crushed well.
Prepare Splash of milk.

I am very picky when it comes to meats and meatballs in general. I have to say that the title does not lie. I think these are the best meatballs i ever had. Since finding the recipe a feew months ago I have made them at least a dozen times.

Spicy meatballs step by step

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..

I did a few things different though. I added one extra clove of garlic per half pound of beef. I also did not follow the directions very well and actually mixed. Stir together all ingredients except chili sauce and jelly. Ground beef - Use lean or regular, any kind you'd like, though the more fat in the meat the juicier your meatballs will be.