Hot Spicy B B Q Meatballs Recipes

SWEET AND SPICY BARBECUE MEATBALLS

Steps:

• Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
• Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
• While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

BBQ SWEET & SPICY MEATBALLS RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Make the meatballs. In a large mixing bowl, combine the ground beef, sausage, and breadcrumbs. Use your hands to gently mix it all together.
• In a small bowl, whisk the milk, egg, and hot sauce to combine. Pour over the ground meat mixture, and add the chili powder, salt, and pepper. Use your hands to mix until the ingredients look evenly incorporated. Using an ice cream scoop or your hands, form into 16 equal-sized meatballs and place in a disposable foil pan or roasting pan.
• Place the pan directly on the grill grates, close the lid and smoke for 45-60 minutes.
• Make the BBQ Sauce. In a small saucepan, over medium-high heat, warm the olive oil. Add the onion, garlic, and a pinch of kosher salt and cook, stirring until the onions are soft, 5-8 minutes.
• Stir in the chili powder and cook for 1 minute. Whisk in the brown sugar, then slowly whisk in the water and bring to a simmer to dissolve the brown sugar. Stir in the ketchup, and apple cider vinegar and reduce the heat to low. Allow to simmer slowly until thickened slightly, about 15-20 minutes.
• Once the meatballs have smoked, pour the BBQ sauce over them and increase the grill temperature to 300℉. Close the lid.
• Cook the meatballs for an additional 30-45 minutes, until the internal temperature reaches 165℉.
• Remove the meatballs from the grill and serve smothered in sauce. Enjoy!

SPICY ITALIAN MEATBALLS

Steps:

• For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
• Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
• For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
• Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
• Transfer to a chafing dish and serve with frilly toothpicks.

HOT AND SAUCY COCKTAIL MEATBALLS

Steps:

• Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

SPICY MEATBALLS

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
• Add the beaten egg and breadcrumbs, then mix again.
• Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
• Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
• Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.