Spicy Chili Meatballs

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Don’t you dare buy pre-made meatballs ever again. Don’t take that as a challenge.

This is not truth or dare. It’s not opposite day either. No but really it isn’t. Are you confused? Good.

Now let’s get to the real business.

For the longest time, I was intimidated by meatballs. You’re handling raw meat, first of all, and they teach you right in elementary school that raw meat contains big green germs singing self-deprecating songs.

Even scarier, though, was the thought of not knowing how your finished product tastes until it’s done and it’s over and it’s too late to make any changes. For someone who eats half of the guacamole in the process of tweaking ingredients, this is absolutely terrifying.

Look at all the guac I made!
Look at all the guac I made!

But friends, be terrified no longer: I have ventured into the land of big green singing germs and I have brought this recipe back just for you.

Spicy Chili Meatballs

Notes: These meatballs have just a soft kick of spicy, and a healthy kick of chili. Also, these are meatballs without cheese, because I can never commit to buying an entire half-pound bag of cheese.

Ingredients:

• 1 lb ground beef – 85% lean is a good choice
• 1 large egg
• 1/4 cup milk
• 1/2 cup breadcrumbs – you can just crumble up some white bread
• 1 tbsp hot sauce – I used Sriracha and I’m not ashamed
• 1 tsp white vinegar
• 3/4 tsp salt
• 1/2 tsp each pepper, oregano, onion powder – and any other meatball-esque seasonings you might have

For the sauce:
• 16 oz. tomato sauce
• 2 tbsp chili seasoning

Steps to Success:

1. Preheat oven to 350°F.

2. Mix together everything (except sauce ingredients, of horse).

Use a receptacle of your choice
Use a receptacle of your choice

3. Shape into meatballs.

If you're having trouble with your brain today, here is a visualization
If you’re having trouble with your brain today, here is a visualization of the approximate shape

4. Pour 16 oz. tomato sauce and 2 tbsp chili seasoning into baking dish. Add the meatballs.

I count 17 little piggies
I count 17 little piggies

 At this point, I also like to sprinkle a dash of chili seasoning over the meatballs themselves.

The mysterious chili seasoning of which I speak so highly
The mysterious chili seasoning of which I speak so highly

5. Bake for about 20 minutes, then turn the meatballs over. Sprinkle chili seasoning over them again (if you wish) and bake for another 20-30 minutes.

Slightly cloudy with a sprinkling of chili seasoning
Slightly cloudy with a sprinkling of chili seasoning

Oooh la la.

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Just look at that slightly spicy

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chili-flavored

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deliciousness.

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8 Comments Add yours

  1. chef mimi says:

    These really do look fabulous! Great post!

    1. Kitchen Cici says:

      Thank you very much! 🙂

  2. loren24250 says:

    Good looking meatballs. But I have a request — Please change your heading “Entree” to “Main courses” or “Mains” or (if you’re feeling French) “Plat principal.” I know that Americans have accepted “entree” as meaning “main course,” but of course it doesn’t. It’s the entry point to the meal — in other words, the appetizer. (Even the geniuses at Food Network get this wrong.) So — please — break out of the mould, and use the right term. Merci beaucoup.

    1. Kitchen Cici says:

      Hey! I finally did it!… two weeks later. Ha.

  3. I gotta try these n put my own crazy spin on them then link back to yours if that’s ok?

    1. Kitchen Cici says:

      Absolutely! Can’t wait!

  4. Jane Told Me says:

    Just suggested to someone the other day to stop buying pre-made meatballs. I am going to forward this recipe to him!

    1. Kitchen Cici says:

      Thank you! 🙂 I hope he likes it!

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