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
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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
Directions
- Spicy Meatballs
-
Preheat oven to 350 degrees. Oil a large jelly roll sheet with canola oil.
-
Put eggs in small bowl and stir with fork till all one color. Set aside.
-
Into large bowl, put ground beef. Add the eggs and the other ingredients as well. Squish together with hands, incorporating well.
-
Form about 24 meatballs, put on prepared sheet, and bake 25 minutes. Check for doneness. Serve with Spicy Sauce.
- Spicy Sauce
-
Put stewed tomatoes in a 3-qt. saucepan. Squish tomatoes with fingers, leaving no big clumbs. Add other ingredients, except sea salt.
-
Bring to boil on medium-high heat; boil for 10 minutes.
-
Turn down to low heat and cover with lid tilted. Continue to cook for about 30 minutes, until nice and thick. Stir occasionally.
-
Add sea salt; simmer another 10 minutes.
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Serve with Spicy Meatballs.
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