Calabrian Spicy Meatballs
Rating
These cheesy Calabrian spicy meatballs are saucy and moist, with fantastic chili and vibrant herb flavor.
Ingredients
- Meatball
- 1½ lb 80/20 ground beef
- ½ lb mild, sweet, or Italian sausage loose or taken out of the casing
- 2-3 tbsp crushed Calabrian chilis 3 for extra heat
- 1 small yellow onion grated then chopped finely
- 4 garlic cloves grated
- ¼ cup cilantro minced
- ¼ cup parsley minced
- ⅓ cup Parmesan cheese loose ⅓ cup. freshly grated.
- ½ cup Italian breadcrumbs unseasoned
- 1 egg
- Sauce
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 28oz can crushed tomatoes
- ¼ cup parsley chopped
- 8 oz low moisture mozzarella cheese whole milk
- olive oil
Instructions
- Preheat the oven to 375℉
- In a large bowl combine the meatball ingredients (ground beef, sausage, Calabrian chilis, onion, garlic, parm, bread crumbs, herbs, and egg). Mix throughly with your hands, being careful to not over mix. Add 2 HEAVY pinches of kosher salt (I used approx. 1 tsp of Morton kosher).
- Form the meat into 12-13 meatballs, approx. a little bigger than a golf ball. Place on the side.
- In a large pan over low-medium heat add 2 tbsp of olive oil. Once hot add the onions and cook for 2 minutes. Add the garlic and cook for another 2 minutes until they are soft and fragrant but, not brown.
- Add in the crushed tomatoes and the parsley. Salt to taste. Depending on how salted your tomatoes are will change how much salt you need to add. Bring to a simmer.
- Once at a simmer, turn off the stove and layer in the meatballs. Place the lid on the pan and place in the oven.
- Bake for 13 minutes covered. Remove the lid and top with the shredded mozzarella cheese. Place back in the oven and cook for another 7-10 minutes or until the meatballs are cooked through.
- At the last minute if your cheese hasn't browned you can broil for an additional minute or two.
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