How many servings does this recipe make?

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

What ingredients do I need for Hot Spicy Meat Balls?

You need 16 ingredients. The key ingredients include: 1 pound ground beef chuck, 1 medium-size yellow onion, peeled and finely grated, 1 clove garlic, peeled and crushed, 3/4 teaspoon salt, and more.

Is Hot Spicy Meat Balls suitable as soups & stews?

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

How do I store leftover Hot Spicy Meat Balls?

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

Hot Spicy Meat Balls Recipe

Name: Hot Spicy Meat Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef chuck; 1 medium-size yellow onion, peeled and finely grated; 1 clove garlic, peeled and crushed; 3/4 teaspoon salt; 1 tablespoon steak sauce; 1/4 teaspoon pepper; 1/8 teaspoon crushed dried hot red chili peppers; 3/4 cup soft white bread crumbs soaked in 1/2 cup cold water; 1 egg, lightly beaten; 2 tablespoons cooking oil (for browning); 3 tablespoons flour; 2 tablespoons pan drippings; 1 1/2 cups beef broth; 2 tablespoons tomato paste; 2 tablespoons dry red wine or 1 tablespoon red wine vinegar; 1/8 teaspoon pepper

1

Mix all meat ball ingredients except oil and shape in 1 balls.

2

Brown well in oil, a few balls at a time, 5-7 minutes in a heavy skillet over moderately high heat; remove to paper toweling with a slotted spoon.

3

Drain all but 1 tablespoon drippings from pan, add balls, turn heat to low, cover, and simmer 10-15 minutes, adding about 2 tablespoons water, if needed, to keep balls from sticking.

4

Serve hot on toothpicks with or without a savory dip (Bearnaise, Chinese-Style Sweet-Sour, and Plum Sauce are particularly good).

5

Or, if you prefer, serve in the above sauce: Brown and drain balls as directed; before returning to pan, blend flour into drippings, add remaining ingredients, and heat and stir until thickened.

6

Add meat balls, cover, and simmer 10-15 minutes.

7

Serve from a chafing dish with toothpicks.

8

VARIATIONS

9

Roman Meat Balls: For the meat balls, use

10

pound each ground beef chuck and hot or sweet Italian sausages removed from casings; stir-fry 10 minutes over moderately high heat until cooked through.

11

Drain off drippings and cool meat slightly; then mince.

12

Mix with ingredients called for but omit hot red peppers; add 3 tablespoons grated Parmesan.

13

Shape into 1 balls, brown and cook as directed.

14

Per serving: 175 C, 70 mg cu.

15

510 mg S*

16

Chutney-Nut Meat Balls: To the meat ball mixture add 1/3 cup minced walnuts or toasted almonds.

17

Proceed as directed, simmering in the sauce to which 1/3 cup well-drained, minced chutney has been added.

18

Per serving: 280 C, 75 mg CR, 495 mg S*

19

Chili Meat Balls: Prepare meat balls as directed, omitting hot red chili peppers and adding 1 tablespoon chili powder and 2 tablespoons chili sauce.

20

Also prepare sauce, blending 1 teaspoon chili powder into drippings along with flour.

21

Per serving: 225 C, 75 mg en.

22

545 mg S*

23

Blue Cheese Meat Balls: Prepare meat balls as directed, omitting hot red chili peppers and salt and adding 3-4 tablespoons crumbled blue cheese.

24

Serve without sauce pass Sour Cream Dressing as a dip.

25

Per serving: 185 C, 75 mg CH, 340 mg S*

Hot Spicy Meat Balls

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