This spicy Italian meatball recipe is scorching, hot, HOT! Growing up, my mother at all times used dried breadcrumbs in her meatball recipe, and I undoubtedly noticed a difference with using the panade…so THANKS for increasing my culinary horizons and sharing this nice little tip. Various the mix of panade ingredients can add roughly flavor relying in your taste desire.
If sweet and spicy foods are your jam, these meatballs definitely stay as much as the hype. I by no means actually wrote a recipe down, so it was totally different each time particularly going by feel” of the mixture. Or reheat with sauce, top with cheese and make right into a mean meatball sandwich.
Form meatball mixture into handball-sized balls and arrange on ready baking sheet; you should be able to make about 10. Broil meatballs till browned on prime, about 7 minutes (browning occasions can vary dramatically, depending on oven broiler power).
Mix everything along with your hands really well, then shape into 20 meatballs. Frozen meatballs might be thawed in a single day or reheated instantly from the freezer. Shortcut Blender Tomato Sauce (above) pairs superbly with these meatballs and is ideal when vine-ripened tomatoes are in season.
Word: This recipe makes about 10 handball-sized meatballs; you can make them smaller or bigger, as you like, but cooking occasions will change. Warmth a frying pan and prepare dinner the meatballs for about 10 minutes in about three tablespoons of olive oil.