Spicy Italian Meatballs

 A meatball can be as simple as you like, but it can also be a masterpiece. A well-made meatball is a thing of beauty, not difficult to do and can be made in large batches and frozen for later. This recipe for a spicy Italian meatball, simmered in Arrabbiata Sauce, yields a tender, savory delight that is irresistable! 

Ingredients for Spicy Italian Meatball recipe: (makes 16 medium sized meatballs)

• 1 pound total of gound beef, pork and veal – roughly 1/3 pound of each. This can often be found in the meat case as ‘meatball mix’.
• 1/2 cup fresh, unseasoned bread crumbs
• 2 large cloves garlic, minced
• 1 egg
• 1/2 yellow onion, finely grated
• 1/8 cup finely minced parsley
• 3 tablespoons grated romano cheese
• 1 teaspoon chile pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Pinch of freshly grated nutmeg
• Milk, for softening bread crumbs
• 1/2 + teaspoon salt
• Several grates of freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup Arrabbiata (Fra Diavolo) sauce for simmering the meatballs

Directions:

• Begin my moistening the fresh bread crumbs with just enough milk to soften and bind them.
• Grate the 1/2 yellow onion – just peel and run over the small holes of your grater – this is a good way to add flavor but avoid ‘chunks’ of onion in the meatballs.
•  Add the onion to the softened breadcrumbs, then add all of the other ingredients except oil and the simmering sauce. Mix well, preferably with your hands, until the ingredients are fully incorporated, but not overmixed.
• To test for seasoning, cook up a small bit in a pan and taste. Adjust salt/pepper/seasonings accordingly. Roll about 1 heaping tablespoon worth of the mix into a ball, repeat until all of the mix is used.

• Heat the  tablespoon of oil on medium low heat in a large skillet and add the meatballs. Avoid crowding – allow enough room to roll the meatballs around.
•  Brown slowly, turning occasionally, just until the meatballs firm up, but not until crusty. This will only take about 8 minutes.
• When they are just lightly browned and firm, add the sauce, cover, and simmer on low for 10 minutes. Serve as is for an appetizer, or with cooked pasta…..

…..or even as a terrific meatball sub!