Spicy Meatballs

Hope everyone had a wonderful Thanksgiving and currently still having a wonderful and safe long weekend! Let me add to the recipe of leftovers with some delicious spicy meatballs I’ve recently been loving. The usual recipe I go for when I make meatballs is my turkey meatballs, but David was feeling something a little more juicy and tender (he tends to get bored of white meat lol). So we ended up opting for ground beef and spicy ground pork. I mingled with the recipe on my own and it actually ended up quite tasty and delicious.


Ingredients Needed:
1 lb Ground Beef
1 lb Spicy Ground Pork (Smart & Final Extra)
1 Egg
4 tbsp Light Sodium Soy Sauce (Kikkoman)
3-4 tbsp Paprika
Ground Black Pepper

Marinara Sauce Ingredients Needed:
1 Jar of Prego Sauce (Tomato Basil)
1/2 Yellow Onion
1 Whole Garlic (Adjustable to a few cloves if you don’t like that much garlic)

Pull our a sheet pan and lace it with an aluminum foil, I usually it oil it lightly with olive oil so that I know for sure that it won’t stick, but David likes to do it without it. If you opt for the latter, the part that touches the pan (bottom of the meatball) usually will get crispier and lightly stick. I have a large sheet that allows up to 24 meatballs easily so I can bake everything in one go. If not, do it in two go’s. Also pre-heat your oven to 400 degrees.

Now, I can’t say for sure about the exact numbers to the soy sauce and paprika since I actually just eyeballed the amount when I created this dish. Hopefully it’s roughly the correct numbers, if not always remember to adjust accordingly if you ever attempt it again! Anyways, put the ground beef and pork into a mixing bowl, add in the egg, soy sauce, paprika and about 4 shakes of black pepper for taste. Mix thoroughly until everything is evenly together.

I make my meatballs a tiny bit smaller than a golf ball which would yield me about 22 meatballs, if you choose to go bigger it gets you about 17-18. Space them accordingly. Toss those suckers in and let it bake for about 12-15 minutes. I always use a food thermometer to make sure my meats are cooked to a safe quality. With ground meat, always make sure the temperature is at 165 degree F for a thorough cook.

You can eat them alone or make a marinara sauce and get yourself a nice spaghetti meatball dish! David likes to pair ours with a light marinara sauce made of herbs, garlic, and onions. It’s a wonderful sauce that complements the meatball really well! Hope y’all enjoy and let me know how you liked it if you ever give this a try! 🙂

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