Peep's Spicy Meatballs

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Peep's Spicy Meatballs


3 lbs. Ground Beef

1 Egg
1/2 cup Bread Crumbs
1/4 cup Grated Parmesan cheese
1/4 cup Grated Romano cheese


Dry Herbs and spices:

Oregano
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Rosemary
Thyme

Fresh herbs and spices:

Garlic
Onion
Oregano
Parsley
Basil

Oil for frying

Place meat, egg, crumbs and cheeses in bowl.
Add all herbs and spices (dry and fresh) to taste.
Mix well.
Place a turn of oil in heavy pan (I use cast iron pan) and heat.
Form a small flat test meatball burger and fry. Taste and correct seasoning if needed.
I used a 1/3 cup disher to form the meatballs and flattened them slightly.
Heat a heavy pan (I used cast iron) and add just enough oil to coat bottom.
Fry meatballs on both sides.
Remove from pan and drain on paper.

013011_meatballs.jpg
 
Last edited:

Miniman

Mini man - maxi food
Gold Site Supporter
I'm always looking for different meatballs - will have to try this.
 

Phiddlechik

New member
Those look good. Do you drop them in the sauce or keep them as a side? I like to bake (roast) my meatballs, less mess on the stove and they brown nicely in the oven. Then I drop them in the sauce to cook a bit longer, flavors the sauce, too.
 
Yeah, I'm a meatball "baker" too. Gave up frying them years ago. Get the same nice browning with much less fat. In addition, I use ground turkey. Will have to pick up a 3-pound package & give these a try. Thanks for the recipe!
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Thank you everyone. I fry my meatballs, drain and then add needed amount for that meal to the sauce and simmer. I don't add them all to the sauce because I find that upon reheating the meatballs get over cooked, soggy, soft and fall apart. So I add what I need to the sauce at the time needed for that meal. These meatballs are mainly meat, cheese, herbs and spices and not much egg and bread filler.
 

rickismom

Low Carb Home Cook
Site Supporter
Peep's Spicy Meatballs


3 lbs. Ground Beef

1 Egg
1/2 cup Bread Crumbs
1/4 cup Grated Parmesan cheese
1/4 cup Grated Romano cheese


Dry Herbs and spices:

Oregano
Granulated Garlic powder
Onion powder
Goya Adobo seasoning (dry spice mix not the chilies paste)
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Rosemary
Thyme

Fresh herbs and spices:

Garlic
Onion
Oregano
Parsley
Basil

Oil for frying

Place meat, egg, crumbs and cheeses in bowl.
Add all herbs and spices (dry and fresh) to taste.
Mix well.
Place a turn of oil in heavy pan (I use cast iron pan) and heat.
Form a small flat test meatball burger and fry. Taste and correct seasoning if needed.
I used a 1/3 cup disher to form the meatballs and flattened them slightly.
Heat a heavy pan (I used cast iron) and add just enough oil to coat bottom.
Fry meatballs on both sides.
Remove from pan and drain on paper.

meatballs.jpg

Wow, very nice! Have you ever tried to mix your ground meats such as 1/2 ground beef & 12 ground pork? Do you think that might end up too greasy?
 

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Wow, very nice! Have you ever tried to mix your ground meats such as 1/2 ground beef & 12 ground pork? Do you think that might end up too greasy?
Thank you rm.

I have mixed but for meatballs I like straight beef better. When I make lasagna I brown beef and Italian sausage (out of casing) then drain and place in the layers.

I DO mix ground beef and regular ground pork when I make my aunt's Hungarian MIL's stuffed cabbage.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Those look mouth-watering, Peep!

What is that nice-looking pasta you have there?

Lee
 

homecook

New member
What makes them spicy? Just the red pepper flakes and cayenne?

I also bake my meatballs. I would think the more "filler" you use the more they would break up in a sauce, not less. Mine never break up once they're in the sauce, even after freezing and reheating.
 
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