Spicy Italian Meatballs

  • prep time15 min
  • total time 75 min
  • serves 70 - 80

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

169 Ratings
Directions for: Spicy Italian 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


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





1. 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.

2. 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.

3. 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.

4. 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.

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

6. Transfer to a chafing dish and serve with frilly toothpicks.

See more: Pork, Beef, Appetizer, Italian


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