Make Ahead

Spicy Meatballs -n- Sauce

August 10, 2010
Author Notes

It started with an overabundance of spicy cayenne peppers from our home garden, and I was looking for various ways to incorporate them into recipes. So, Spicy Meatballs -n- Sauce was born. We like to eat them on a sub sandwich, over a bed of pasta, or as appetizers with the sauce in a separate bowl. No matter how you eat them, they are delicious. —popkornmom

  • Serves 4 to 6
Ingredients
  • Spicy Meatballs
  • 2 eggs
  • 2 pounds ground beef
  • 3/4 cup bread crumbs
  • 1/3 cup milk
  • 1 cayenne pepper, cut into little pieces
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • Spicy Sauce
  • 2 (15 oz.) cans stewed tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 cayenne pepper, cut into little pieces
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1-1/2 teaspoons sea salt
In This Recipe
Directions
  1. Spicy Meatballs
  2. Preheat oven to 350 degrees. Oil a large jelly roll sheet with canola oil.
  3. Put eggs in small bowl and stir with fork till all one color. Set aside.
  4. Into large bowl, put ground beef. Add the eggs and the other ingredients as well. Squish together with hands, incorporating well.
  5. Form about 24 meatballs, put on prepared sheet, and bake 25 minutes. Check for doneness. Serve with Spicy Sauce.
  1. Spicy Sauce
  2. Put stewed tomatoes in a 3-qt. saucepan. Squish tomatoes with fingers, leaving no big clumbs. Add other ingredients, except sea salt.
  3. Bring to boil on medium-high heat; boil for 10 minutes.
  4. Turn down to low heat and cover with lid tilted. Continue to cook for about 30 minutes, until nice and thick. Stir occasionally.
  5. Add sea salt; simmer another 10 minutes.
  6. Serve with Spicy Meatballs.
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