Hot Spicy Meat Balls

Name: Hot Spicy Meat Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1 medium onion, chopped fine; 1 green pepper; 1/4 tsp. salt; 1 c. fine cracker crumbs; 1 egg, beaten; 1/2 c. milk; 2 Tbsp. oil; 1 (No. 2) can tomato juice; 1/2 tsp. salt; 2 Tbsp. catsup; 2 Tbsp. Worcestershire; 1 onion, sliced; 1 lemon, sliced

Eats Now Editorial Team · 452 kcal · Meat & Poultry

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Hot Spicy Meat Balls – a delicious recipe with ground beef, onion, green pepper, salt, fine cracker crumbs, egg. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 lb. ground beef
1 medium onion, chopped fine
1 green pepper
1/4 tsp. salt
1 c. fine cracker crumbs
1 egg, beaten
1/2 c. milk
2 Tbsp. oil
1 (No. 2) can tomato juice
1/2 tsp. salt
2 Tbsp. catsup
2 Tbsp. Worcestershire
1 onion, sliced
1 lemon, sliced

1
Roll the first 7 ingredients into approximately 1-inch balls; turn in flour.
2
Brown in oil, then add to remaining ingredients. Bake at 350u00b0 for 30 minutes.
3
Add red hot pepper and chili powder, if desired.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. ground beef, 1 medium onion, chopped fine, 1 green pepper, 1/4 tsp. salt, and more.

Yes, Hot Spicy Meat Balls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
452 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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