Mini Meatballs In Spicy Tomato Sauce

Mini Meatballs In Spicy Tomato Sauce

I always like finger foods that are spicy and just pop into your mouth with just one bite and explode with full flavor into a great tasting treat.  I just love to make this ahead of time, I make many just a few days before a Party or a Gathering to freeze ahead of time. They really freeze easy and for some reason they even taste better when you do this, for they marinate and all  the flavor comes together. So when your event has started, just throw them in a hot oven and in about 20 to 25 mins. you have a delicious fast treat for your guests.

This can be served with almost any side dish, but on its own it�s still awesome. The only problem I have with these Spicy Mini Meatballs is that they disappear really fast and no matter how much I make, there all gone.

Please let me know how yours turned out and how your family or friends like them. 

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Recipe;

1 Pound of med. ground beef.

1/2 Med. - Onion
1 Clove - Garlic
1 Med. Egg
1/2 Cup - Bread crumbs
1 Tsp. - Worcestershire/Maggi sauce

Salt and pepper to taste


Spicy Tomato Sauce;

1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon

Alternative;
Baking - On a rack or oiled tray in a hot 180 degrees (350 F.)  oven for about 25 to 30 mins.

 For further information please see video below; 


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I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.  

Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls. 

Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart. 

Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.

Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon. 

To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect". 

One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat. 

To freeze them, add them separately  on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster. 

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Mini Meatballs In Spicy Tomato Sauce

Video

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