Monday, June 23, 2014

Spicy Meatballs

... not really. Its only spicy if you put a ton of red pepper flakes in it... which I do... 'cause my husband likes it spicy. Rawr.

I make a ton of these at once because they're perfect for lunches (which I pack four of on a daily basis!), and a quick addition to dinners on tee ball or basketball nights. These make me happy because there's no gluten involved - so my little one doesn't have the alligator arms two days later.

They have a distinct, smoky flavor, so they don't need a sauce or gravy. I suggest serving them on their own alongside other things, rather than smothered in a sauce or mixed into something.

Meg's Meatball Recipe:

*2 lbs ground beef (or 1 lb beef, 1 lb pork)
*2 large eggs
*1/2 C Worcestershire sauce
*1/2 C rice flour (take dry rice and put it in the blender. Bam: rice flour)
*1 Tbsp salt
*1 Tbsp black pepper
*1 Tbsp red pepper flakes
*1 Tbsp smoked paprika (or regular paprika with a tbsp of liquid smoke)
*3 Tbsp minced onion
*3 Tbsp granulated garlic
*1 Tbsp turmeric - yes, I know. Just do it.

1. Throw all ingredients in a huge mixing bowl. Now stick your hands in the bowl and mash everything up with your bare hands until it is all incorporated (mix it really well, there's nothing worse than biting into a hunk of salt!).

2. Roll meatballs that are about an inch in diameter. I get something like 40 meatballs, give or take.

3. Put a thin layer of cooking oil of your choice in a large pan, and heat slowly on low (about 3 for those of us with numbers on the stove dials). Put the meatballs in the pan, searing each side. One pan-full of meatballs usually takes me about ten minutes, but stoves, pans, and meats (more or less fat content) will vary that time, so just cook slightly longer than you would a hamburger patty.

4. Place cooked meatballs on a cookie rack to drain excess cooking oil.

Your meatballs aren't going to be perfectly round, but they'll be perfectly delicious. Lemme know how yours turn out!

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