A bigger, badder meatball…
There are many ways to spice up an Italian marinara or pasta dish, but definitely one of our favorites is to go directly for the meatball. Building the spice into the meat itself pairs deliciously with a mild marinara sauce. It’s a mouth explosion: sweet, spicy, tangy, and meaty.
Spicy Italian meatballs don’t take a lot of extra work either. Adding a little crushed red pepper and cayenne pepper powder during different steps fires up both the meat as well as the onion and garlic used in the mixture. Enjoy them, as mentioned, with a simple marinara, or if you really want to go fiery, try a spicy sauce as well!
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet or sauté pan, heat the olive oil over medium.
- Add the onions and a pinch of salt. Cook the onions until translucent (approximately 5 minutes).
- Add the garlic and crushed red pepper. Continue to cook the mix, stirring often, for 2 minutes, then remove the pan from the heat and allow it to cool for 5 to 10 minutes.
- In a large mixing bowl, combine the ground beef, ground pork, eggs, Parmesan cheese, bread crumbs, parsley, and cayenne pepper powder. Mix the ground beef thoroughly until all of the ingredients are thoroughly combined.
- Add the onion and garlic mix to the mixing bowl and combine thoroughly. Then add the water and a pinch more salt, and mix until fully combined.
- Shape the meatballs, then brown them quickly in an olive oil coated sauté pan. Transfer them to a foil-lined baking sheet, then bake them for 15 to 20 minutes (or until cooked through).
- Once cooked, add them to marinara sauce (spicy or otherwise!) and enjoy!