Spicy Mini-Meatballs
Happy New Year! I hope your holidays were delightful and the New Year is off to a wonderful beginning. I also hope you resolved to avoid make difficult resolutions! 2019 has certainly started out a bit damp and dreary, weather wise, but that’s no reason for your dinner to be the same. These simple spicy meatballs were a great way to get to try out a favorite new present – the mini food processor.
Mostly it’s a favorite because it’s turquoise, and really, we are all capable of chopping up and onion and two garlic cloves by hand…. but it was a fun way to give it a spin (pun intended). These mini-meatballs are easy to make – in fact – easy to make ahead of time and even freeze a batch. That’s a very good reason to make extra. You can control the heat with the amount of red pepper flakes and the seasoning is all the best stuff, oregano, basil, and a pinch of garlic salt. Parmesan cheese is necessary of course. The sauce is made with exactly four ingredients. It starts with a jarred pasta sauce and canned tomatoes, and ends with a splash of wine and a bay leaf. Then there are the peppers – just a quick sauté of whatever you like – red, green, and/or yellow – poblanos are nice too.
We only had red and yellow, so I added zucchini for a touch of green and cut them like noodles for fun.
Roll up the meatballs and put them in the oven to bake – better than fried and a whole lot less messy.
The sauce simmers in the pot. When the meatballs are baked just toss them in.
Sauté the peppers with a little olive oil and you have dinner.
The choices are up to family preference. My husband wouldn’t eat a zucchini in a million years – pasta is always his choice. My son goes for spicy meatball and pepper sandwiches, so he grabs the French bread and extra cheese and I liked mine just fine with the zucchini noodles. There, everyone is happy. That’s a resolution to work for.
It’s nice that these spicy mini-meatballs with tomato sauce are so versatile. They translate to sandwiches, pasta, rice, we even use leftovers on pizza. Take a minute to make a batch and freeze a batch. So delicious! Enjoy!
(Note picture of other favorite presents – cookbooks! I cooked simultaneously from The Magnolia House Cookbook – Joanna Gaines and From Crook to Cook– Snoop Dogg! Joanna’s biscuits – really good, but not very southern, and Snoop’s sausage gravy…. just like mine. That was fun!)
Spicy Mini-Meatballs
Ingredients
½ cup bread crumbs
½ cup buttermilk (or milk)
2 lb ground turkey (or beef or chicken)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 egg
½ cup grated parmesan cheese
1 tbsp red pepper flakes (less or more – these are pretty spicy)
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic salt
1 tsp salt
Sauce and pepper recipes follow:
Directions
In a large bowl, combine breadcrumbs with milk.
Add all remaining ingredients and mix with your hands. (You can try a spoon but it will take forever.)
To cook: Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
Roll balls slightly smaller than the size of a ping pong ball and place on baking sheet – close together is fine.
Bake for 20 minutes or until browned – broil for a minute for a browner exterior.
Drain away any liquid and add to the sauce.
To freeze: Follow directions to make meatballs and then freeze for about 30 minutes on the baking sheet.
Store in a Ziploc bag or an airtight container for up to 3 months.
Simple Tomato Sauce
Ingredients
1 jar of favorite pasta sauce
1 can petite diced tomatoes
½ cup red wine
1 bay leaf
Directions
Simmer all ingredients in a pot large enough to add meatballs for 20 minutes while the meatballs bake.
Peppers
Sauté 2 or more bell peppers sliced in strips in a tsp olive oil over medium high heat (add minced garlic if desired) until softened.
Add to sauce.
If you are using “zoodles” zucchini noodles – add to peppers for a minute of quick cooking or sauté in a separate pan so one doesn’t accidentally touch your husband’s plate.
