Spicy Meatballs Recipe

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.

Necessary Ingredients:
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)
Honey
Sweet Chili Sauce
Red Pepper Paste (Korean)
Everyday Seasoning (From Trader Joe)
Basil
Oregano
1/3 Cup of Raspberry Mead (Or red wine)
1 Cup of Sweet Tea Vodka

Meatballs:
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.

That’s more or less the way I did it. Except my meatballs sat in the sauce for 5 hours and then heated back up instead of cooking for an hour+ to set the sauce. Want to see what it looks like? Look below! If you try the recipe, let me know how it goes! You can email SSV a shot of the results.

2012-10-28_19-04-48_931

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4 thoughts on “Spicy Meatballs Recipe

  1. Some of the ingredients look like they’d be a bit tough to find. I assume most can be found in an Asian market. The rest? Trader Joe’s for the raspberry mead and sweat tea vodka?

  2. You don’t need the mead. You can substitute with a Riesling that is a little sweet, tart & not too dry or a similar rich red wine. With a red wine, I would use less because the taste can be really strong and take over the flavor unless given time to cook down and out. As long as you don’t live in the boonies, you should be able to get most of the ingredients from a grocery store. Usually a Whole Foods or Wegmans will have the items in the “Asian” section. Though, I’ve also seen it in Giant. Sweet Tea Vodka can be found in any liquor store. It’s rather popular. I would recommend one that actually tastes like Sweet Tea Vodka and not one that is made of really cheap, harsh vodka.

  3. Pingback: No egg meatballs with peppers recipe. | Chocolate Spoon & The Camera

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