Smash Spicy Pork Meatballs With Spicy Pork Sauce Recipes

PORK MEATBALLS WITH SPICY SAUCE

Pork Meatballs With Spicy Sauce image

Provided by Food Network

Time 1h40m

Yield 24 meatballs

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, finely diced
Kosher salt
2 tablespoons tomato paste
1 pound ground pork shoulder
2 teaspoons red pepper flakes
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
2 pounds ground pork shoulder
Kosher salt
3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar
4 slices white bread, finely chopped
3 large eggs, lightly beaten
2 tablespoons extra-virgin olive oil
Polenta, for serving (optional)

Steps:

Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

SPICY MEATBALLS WITH SAUCE

Spicy Meatballs with Sauce image

I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection in the slow cooker along with a homemade sauce! -Rosanne Bergman, Alta Loma, California

Provided by Taste of Home

Categories Dinner

Time 5h30m

Yield 8 servings.

Number Of Ingredients 22

Ingredients

1 egg, lightly beaten
3/4 cup crushed seasoned salad croutons
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 pound ground turkey
1 pound bulk Italian sausage
SAUCE:
3 tablespoons cornstarch
1 tablespoon sugar
3/4 cup beef broth
2 cans (28 ounces each) crushed tomatoes
3 medium carrots, diced
1 can (6 ounces) tomato paste
1 envelope onion soup mix
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Hot cooked pasta

Steps:

In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts :

SPICY ITALIAN PORK MEATBALLS

Spicy Italian Pork Meatballs image

These easy, versatile oven-baked pork meatballs get their bold flavor from Italian herbs, Parmesan cheese and a dash of red pepper. Serve them with our quick marinara dipping sauce as an appetizer, or pop them in a hoagie bun or on top of your pasta for quick, delicious dinners!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 lb ground pork
1 egg
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 teaspoons finely chopped garlic
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
3 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ Organic Crushed Tomatoes Fire Roasted, undrained
1/4 teaspoon salt
8 medium fresh basil leaves

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 5 g, TransFat 0 g

THE MEATBALL SHOP'S SPICY PORK MEATBALLS

The Meatball Shop's Spicy Pork Meatballs image

From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see recipe #475540. Serve with your favorite sauce.

Provided by gailanng

Categories Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 lbs pork shoulder, ground (I have the butcher gind it twice)
1 tablespoon salt plus 1 teaspoon salt
4 jarred hot cherry peppers, minced
1/4 cup hot cherry pepper pickling liquid
4 slices fresh white bread, minced
3 large eggs

Steps:

Preheat the oven to 450°F Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground pork, salt, cherry peppers, pickling liquid, bread and eggs in a large mixing bowl and mix by hand just until incorporated. Don't over do it or the meatballs will become tough.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
Place the meatballs in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Nutrition Facts : Calories 488.7, Fat 34.8, SaturatedFat 11, Cholesterol 200.3, Sodium 1384.5, Carbohydrate 11.3, Fiber 0.8, Sugar 2.4, Protein 30.9

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