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Spicy Italian Meatballs

Spicy Italian Meatballs
PREP TIME
15 min
COOK TIME
1h
YIELDS
70 - 80 servings

Ricotta cheese makes these meatballs extra tender and crushed red pepper adds a bit of a spicy kick.

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Ingredients

Meatballs

1
lb(s) ground beef
1
lb(s) ground pork
¾
cup panko breadcrumbs
½
cup freshly grated parmesan
½
cup ricotta cheese
¼
cup fresh flat-leaf parsley, minced
½
tsp crushed red pepper
¼
tsp salt
3
cloves garlic, grated on rasp grater
2
whole eggs
splash of milk
freshly ground black pepper
½
cup olive oil, for frying

Sauce

3
cloves garlic, minced
1
onion, diced
2 28-oz
cans tomato sauce
¼
cup fresh flat-leaf parsley, minced
3
Tbsp tomato paste
2
Tbsp sugar
¼
tsp salt
crushed red pepper, as needed
freshly ground black pepper
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Directions

Step 1

1.

Step 2

Note: For a party buffet, you can serve the meatballs in a chafing dish to keep them warm along with frilly toothpics on the side for guests to help themselves.

Step 3

For the meatballs: Combine the ground beef, pork, breadcrumbs, parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.

Step 4

Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.

Step 5

For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.

Step 6

Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.

Step 7

Transfer to a chafing dish and serve with frilly toothpicks.

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