Don’t you dare buy pre-made meatballs ever again. Don’t take that as a challenge.
This is not truth or dare. It’s not opposite day either. No but really it isn’t. Are you confused? Good.
Now let’s get to the real business.
For the longest time, I was intimidated by meatballs. You’re handling raw meat, first of all, and they teach you right in elementary school that raw meat contains big green germs singing self-deprecating songs.
Even scarier, though, was the thought of not knowing how your finished product tastes until it’s done and it’s over and it’s too late to make any changes. For someone who eats half of the guacamole in the process of tweaking ingredients, this is absolutely terrifying.
But friends, be terrified no longer: I have ventured into the land of big green singing germs and I have brought this recipe back just for you.
Spicy Chili Meatballs
Notes: These meatballs have just a soft kick of spicy, and a healthy kick of chili. Also, these are meatballs without cheese, because I can never commit to buying an entire half-pound bag of cheese.
• 1 lb ground beef – 85% lean is a good choice
• 1 large egg
• 1/4 cup milk
• 1/2 cup breadcrumbs – you can just crumble up some white bread
• 1 tbsp hot sauce – I used Sriracha and I’m not ashamed
• 1 tsp white vinegar
• 3/4 tsp salt
• 1/2 tsp each pepper, oregano, onion powder – and any other meatball-esque seasonings you might have
For the sauce:
• 16 oz. tomato sauce
• 2 tbsp chili seasoning
Steps to Success:
1. Preheat oven to 350°F.
2. Mix together everything (except sauce ingredients, of horse).
3. Shape into meatballs.
4. Pour 16 oz. tomato sauce and 2 tbsp chili seasoning into baking dish. Add the meatballs.
At this point, I also like to sprinkle a dash of chili seasoning over the meatballs themselves.
5. Bake for about 20 minutes, then turn the meatballs over. Sprinkle chili seasoning over them again (if you wish) and bake for another 20-30 minutes.
Oooh la la.
Just look at that slightly spicy