Add an extra spark to traditional meatballs with a few dashes of spices. You’ll have a meat so mouthwatering you’ll never make them any other way.
If my mother was hosting, meatballs were somewhere on the menu. I’ll never forget my mom making them for our annual Christmas Eve party. She’d shaped them so perfectly round that her nephew, who was in culinary school at the time, accused her of using store-bought frozen meatballs. She was livid by the accusation, absolutely horrified — ready-made meatballs, she would never! Other family members rushed to her defense, objecting to the audacity of the claim when she’d spent so much time on them. The quarrel made for an unforgettable Christmas party. Meatballs have now become a specialty of my own, how could they not be after years and years of observing my mother meticulously round them? On cue, when I reach the stage of shaping the meat into balls, I always find myself giggling alone in the kitchen, seeing flashbacks of that dispute.
Now that I’ve perfected my meatballs, I enjoy playing around and adding things to them. When my toddler began eating I was looking for ways to boost the nutrition of everything I cooked, so I began adding veggies like shredded carrot, zucchini, finely diced mushrooms and minced onion. No matter what I incorporate into them, I always stick to the same base ingredients of this recipe. The mixture of spices ensures perfectly flavored meat. The use of red pepper flakes and chili powder bumps up the taste but is a level of “spicy” that anyone can handle.
To sauce or not to sauce?
By following this recipe, you’re sure to end up with outstanding meatballs, but what sauce will you smother on them? Served plain they’re delectable all on their own, but I like dousing my meatballs in a delicious sauce. For heartier meatball dinners, the classic sauces of choice are a comforting marinara or a simple Tomato Sauce. Nothing wrong with keeping things traditional. Swedish meatball sauce is probably the next biggest hit in the meatball world, I mean it’s the reason we all go to Ikea, isn’t it?
But, meatballs served as appetizers, a.k.a. cocktail meatballs, take on a whole new persona and can be smothered in a wide variety of sauces. Cocktail meatballs commonly take on flavors like sweet and sour sauce, honey garlic, barbecue, grape jelly sauce (now that’s a crowd pleaser), tzatziki sauce, or salsa… the list goes on and on. Regardless of which sauce you choose (if any), this recipe is perfect. Make your sauce on the side and top the meatballs after they’ve come out of the oven. Jab a toothpick in each ball for easy eating and serve as a crowd-pleasing hors d’oeuvre!
Ingredients
- 2 lbs ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
How to Make Spicy Meatballs
Step 1: Preheat your oven to 400°F.
Step 2: In a large mixing bowl, combine breadcrumbs, egg, milk, minced garlic, chili powder, onion powder, salt, black pepper, dried oregano, and red pepper flakes. Stir until well mixed.
Step 3: Add the ground beef to the mixture and mix thoroughly until all ingredients are evenly distributed.
Step 4: Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly.
Step 5: Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and have a nice browned exterior.
Step 6: Remove from the oven and let the meatballs rest for 5 minutes before serving. Serve over your favorite tomato sauce.
FAQs & Tips
How to Make Ahead and Store?
Meatballs do take time to make, so I almost always double my recipe and freeze one batch. They’re a great dish to freeze. Just be sure you use a well-sealed container to avoid freezer burn. You can freeze them before or after baking. I usually freeze them before cooking, simply mix them up, shape, then freeze. Thaw overnight in the refrigerator before baking.
Leftover cooked meatballs can stay good in the refrigerator for up to 4 days.
Should I Bake or Fry My Meatballs?
Bake your balls! Back in my amateur days of meatball cooking, I used to fry them, I probably just didn’t own a proper baking pan in my early college days, so frying was my only resort. The taste was good, but they almost always fell apart, they cooked unevenly, and you have to stand over the hot skillet and watch them, continuously moving them. So do yourself a favor and always bake meatballs. It’s way easier and less messy.
What Are Some Simple Tips and Tricks to Enhance Spicy Meatballs?
Opt for a fattier cut of ground beef like 80/20 or 70/30. The extra fat will add moisture and you’ll end up with juicier meatballs. Also, don’t over-mix the meat and when it comes to rolling the mixture into balls, be gentle with your hands. That’s the way to ensure tender meatballs.
Serving Suggestions
What you serve with your meatballs largely depends on the occasion you’re making them for. For a filling Sunday dinner, enjoy meatballs on a bed of Spaghetti with a side of heavenly Garlic Rolls and a crisp Greek Salad. To have a proper Italian meal, wrap up dinner on a sweet note with a Tiramisu Cake or a delectable Almond Amaretto Panna Cotta.
The next day, make the most out of your efforts and get two dinners out of one dish, stuff hoagie buns with the leftover meatballs for quick and delicious meatball subs. Pair them with a side of Roasted Brussels Sprouts or this Savory Vegetable Crisp to balance out the meal.
Spicy Meatballs
Ingredients
- 2 lbs ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup whole milk
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, combine breadcrumbs, egg, milk, minced garlic, chili powder, onion powder, salt, black pepper, dried oregano, and red pepper flakes. Stir until well mixed.
- Add the ground beef to the mixture and mix thoroughly until all ingredients are evenly distributed.
- Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly.
- Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and have a nice browned exterior.
- Remove from the oven and let the meatballs rest for 5 minutes before serving. Serve over your favorite tomato sauce.
Over 60 years ago my mother made spiced meatballs in a big pot of gravy. All I remember is she wrapped cloves and other spices in cheesecloth, and simmered the pot on the stove for hours. We enjoyed it on a plate over bread. The gravy as well as the meatballs was spiced! We haven’t been able to duplicate it sense.
Wow, what an amazing memory that is. Those long simmering times really do add so much flavor.