WHO: Foxeslovelemons is a food writer from Detroit.
WHAT: Our new favorite cocktail party appetizer, with a kick of spice to keep things interesting.
HOW: Just mix, fry, bake, and brush on a sweet-spicy glaze.
WHY WE LOVE IT: We know they're a classic, but let's face it: your meatballs are probably stuck in a white-bread rut. This is how you break them out of it.
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Meatball ingredients or art installation?
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Play the meatball game: dump everything into a bowl.
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Keep dumping. (This is where the spice comes from.)
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Scallions, after you.
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And a classic meatball staple: breadcrumbs.
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Mix it all together gently -- be careful not to over-mix!
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And now, to shape them gingerly.
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You're looking for golf ball-sized meatballs.
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Then brown them in bubbling hot oil.
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And finish them off in the oven.
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While they're baking, whisk the glaze together on the stove.
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And brush your meatballs with it -- taste testing is encouraged.
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