Classic Italian Spicy Meatballs – Bursting with Bold Flavor and Fiery Goodness!
Back in my grandma’s tiny Italian kitchen, Sunday wasn’t complete without a pot of spicy meatballs simmering on the stove. The aroma filled the house, and everyone waited for that first bite—juicy, tender, and just the right amount of heat. This recipe brings that same magic, with rich herbs, garlic, and a spicy kick that makes it unforgettable.
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1/2 cup milk
- 2 cups marinara sauce
- Olive oil for frying
Instructions:
- In a large bowl, mix together ground beef, pork, breadcrumbs, Parmesan, garlic, parsley, red pepper flakes, salt, and pepper.
- Add the egg and milk, mixing gently with your hands until just combined.
- Roll into 1-inch balls and place on a tray.
- Heat olive oil in a large skillet over medium heat. Fry meatballs in batches until browned on all sides.
- Transfer browned meatballs into a pot with marinara sauce.
- Simmer over low heat for 20–25 minutes, letting the flavors blend and the sauce thicken.
- Serve over pasta, in a sub roll, or with toothpicks as a spicy appetizer!
Tips:
- For extra moisture, don’t overmix the meat.
- Add chopped chili or a dash of hot sauce if you love more heat.
- These freeze well—make a double batch!
FAQs:
Q: Can I bake the meatballs instead of frying?
A: Yes! Bake at 400°F (200°C) for 20 minutes on a lined baking sheet.
Q: Can I use all beef or all pork?
A: Absolutely, though the beef-pork combo adds extra flavor and tenderness.
Q: How spicy are these?
A: Mildly spicy as written, but you can dial it up or down by adjusting the pepper flakes.
Q: What’s the best sauce to pair with this?
A: Classic marinara or arrabbiata works beautifully—rich and simple to complement the spice.
