Meatballs from Hell
Recipe: Appetizer : Meatballs from Hell - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 egg beaten
1/4 cup bread crumbs
1/4 cup milk
2 TBSP fresh cilantro
1-2 finely chopped habaneros
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cloves
1 pound lean ground beef (I used 93? lean)
Mix all ingredients well. Shape into meatballs and bake in a 350 degree
oven for 15-20 mins. Serve with chutney or sauce of your choice.
I have also made these to have with spaghetti and for meatball subs.
I recently held a birthday party for my husband and wanted to serve food that appealed to both our chilehead family and friends and our non-chilehead family and friends. One thing that I made that got great reviews was "meatballs from hell". I didn't make them overly hot but they had a lot of flavor.
"Delicious recipe! In a rush I was able to simmer for 45 mins and use some red wine that's been sitting in the cabinet. To make this healthier I used whole wheat thin spaghetti and no salt added cans except for the tomato paste." - zach g.
"With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They..." - tinamenina
"Make delicious, fluffy pancakes from scratch. This recipe uses 7 ingredients you probably already have." - shelley albeluhn
"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy
"Made with a hint of molasses, these ginger cookies stay soft for days." - amy1028
"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie