Easy Spicy Weeknight Meatballs
Okay, confession time. When I was a kid, my family had a bit of a guilty pleasure: dining at that notoriously bad Italian chain which shall not be named (let’s just say it rhymes with Give Parton). But hey, it was the 90s, we didn’t know any better, and where else could you get a meatball the size of your hand on a weeknight? For a kid, this was peak dinner.
Fast forward to now, and while my taste buds have thankfully matured, I still have a soft spot for a good meatball. So, I set out to create the ultimate weeknight spicy meatball recipe that’s easy enough to whip up after a long day and way tastier than those from the chain-that-shall-not-be-named. The best part? These meatballs are gluten-free and delicious in so many ways! The only downside? You’ll have to provide your own mint candies at the end of the meal.
What makes these meatballs gluten-free? I use crushed gluten-free crackers (Simply Mills) instead of breadcrumbs. Then, we add the usual meatball suspects: milk, eggs, and Parmesan cheese. But here’s the secret ingredient that takes these meatballs to the next level: Calabrian chili paste. I love adding a spoonful right into the meatball mixture. It adds a bit of heat and so much flavor.
These spicy meatballs are perfect served on their own, with my house salad, or on top of crusty bread or pasta (gluten-free optional). Trust me, you’re going to want to make this.
Easy Spicy Weeknight Meatballs
Ingredients
- 3 tablespoon olive oil Plus more for baking sheet
- 2 large eggs
- 1 cup gluten free crackers
- 1/2 cup whole milk
- 1 tablespoon salt Diamond Crystal Kosher
- 1 teaspoon garlic power
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 tablespoon Calabrian chili paste
- 1/2 cup parmesan finely grated, plus more for serving
- 1/2 lb ground beef
- 1/2 lb ground pork Italian or spicy
- your favorite tomato sauce
Instructions
- Preheat oven to 425 degrees. Lightly coat a large rimmed baking sheet with olive oil.
- Using a food processor or large zip lock bag crush crackers into fine crumbs, poor into a large bowl. Add the 2 large eggs, whole milk, salt, garlic power, oregano, peper, Parmesan cheese, Calabrian chili paste, and 3 tablespoons olive oil. Mix well into a smooth paste forms.
- Add in the ground beef and ground pork into the paste and mix well to thoroughly combined.
- Using oiled hands divide meat into 8-10 large meatballs and place on prepared baking sheet.
- Bake meatballs for 20-25 minutes, flipping half way through using a thin metal spatula until brown underneath.
- While the meatballs are cooking warm up your marinara sauce.
- Divide meatballs and spice and serve with war, marinara and top with basil leaves and more Parmesan. Enjoy!
