Spicy Meatballs
These spicy meatballs are made with a mix of ground beef, hot Italian sausage, and a blend of Italian seasonings, making them juicy, flavorful, and just the right amount of spicy. Perfect for serving with your favorite marinara sauce over pasta.
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Ingredients
Ingredients:
- ⅓ cup gluten-free Italian-style breadcrumbs - 50g
- ⅓ cup grated parmesan cheese - 40g
- 2 tablespoons fresh parsley - finely chopped (6g)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ½ lb ground beef - preferably 85/15 blend
- ½ lb hot ground Italian sausage
- 1 egg
- 2 cups spicy marinara sauce - optional
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Instructions
Directions:
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free breadcrumbs, grated parmesan cheese, fresh parsley, dried oregano, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes. Mix well to evenly distribute the spices and seasonings.
- Add the ground beef, hot Italian sausage, and egg to the bowl with the breadcrumb mixture. Use your hands or a fork to gently mix everything together until just combined. Avoid over-mixing to prevent tough meatballs.
- Use a #30 portion scoop or your hands to shape the meat into balls, about 1.5 to 2 inches in diameter. Lightly oil your hands to help shape them easily. Place the meatballs on the prepared baking sheet. You should get about 18 meatballs total.
- Bake the meatballs in the preheated oven for 13-15 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C).
- Once cooked, remove the meatballs from the oven and let them rest for a few minutes. Alternatively, add the meatballs to a pan with your favorite marinara sauce and let them simmer over medium heat for a few minutes to warm the sauce before serving.
- Serve the spicy meatballs with your favorite sauce or pasta. Enjoy!
Notes
- Gluten-free: If you have celiac disease, like me, or are on a gluten-free diet be sure to double check that your ingredients are gluten-free. If you do not follow a gluten-free diet, feel free to use regular breadcrumbs in this recipe!
- Don't over-mix the meat mixture: Over-mixing can result in dense, tough meatballs. Gently combine the ingredients until just incorporated.
- Use a meat thermometer: Ensure the meatballs are fully cooked by checking the internal temperature, which should reach 165°F (74°C).
- Spice level: The red pepper flakes add heat to the meatballs, but you can adjust the amount based on your spice preference. Reduce or omit for less heat.
- Freezing: These meatballs freeze well! After baking, let them cool completely, then freeze them on a baking sheet. Once frozen, transfer to an airtight container for up to 3 months. Reheat in the oven or simmer in sauce to serve.
Nutrition
Calories: 101kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 331mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
