You know you were just DYING to see a recipe on Silk Screen Views and you got it! You have to understand that I never make anything exactly the same way because I use what I have at hand and some of those things are not the same. I don’t follow recipes for the most part. Even if I look one up, I’ll experiment with the process. For SSV’s first recipe, I bring to you Spicy Meatballs! It’s a favorite dish that I’ve cooked up for a group of friends in NYC. They’re all musicians and I’ve had the pleasure to hear them play and dance to their tunes. This dish was such a hit that I was asked to recreate it several times and to figure out how I did it in the first place.
5 lbs ground beef
5 large eggs
1 onion – finely chopped
1.5 cloves of garlic – minced
1 Box of Herb Stuffing
2 Red Peppers (minced)
2 or 3 Cans of Basil, Garlic, Oregano Tomatos
Mushroom Soy Sauce (Is less salty & a bit sweet)
Sweet Chili Sauce
Red Pepper Paste (Korean)
Everyday Seasoning (From Trader Joe)
1/3 Cup of Raspberry Mead (Or red wine)
1 Cup of Sweet Tea Vodka
1) Pour good bit of mushroom soy sauce, grind healthy portion of Everyday Seasoning, some honey, large dollops of Sweet Chili Sauce, and mix the ground beef, eggs, half the onions/garlic, and stuffing together.
2) Make meatballs.
3) Heat up deep frying pan with about 1 inch of vegetable oil.
4) Fry meatballs until brown and remove onto plate/pan to cool & lose excess oil.
For the Sauce:
A) Start the heat on a pot on med-high.
B) Pour in the cans of tomato, onions, garlic, minced red peppers, mead & vodka into the pot.
C) Add Everyday Seasoning, Basil, Oregano and a large spoonful of Korean Red pepper paste.
D) Bring the sauce to a boil and then cut down heat to a shimmer and cook for 15-20 minutes until the tomatoes become very mushy.
E) Add meatballs & mix well with the sauce.
F) Bring to an almost boil and then cut down heat to shimmer.
G) Let it all cook for about an hour to hour & half until the sauce is absorbed by the meatballs and becomes thicker.