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Spicy
Italian Garlic Meat Balls
Mix the beef or pork using SATAN'S
BREATH®, HOT ITALIAN SPICE®, HOT ITALIAN SPICE. Ground
chuck if using beef or ground Boston Butt if using pork. Use the
leanest cut you can find. The spice in this recipe is marked
with an * so you will know how to judge the heat. It could be 1
for mild or 4 for hot.
3 pounds fresh ground beef or pork
*1-T per pound=spicy mild
*2-T. per pound=medium hot
*3-T. per pound=over the hump hot
*4-T. per pound is hot. I do mean HOT!
YOUR CHOICE OF HEAT.
1-baseball sized onion chopped
1-T sage
1-tsp salt to the pound, or to taste
2 or 3 whole bulbs garlic, peeled
3-cups flour
1-quart veg. oil. (optional)
In a large mixing bowl, put in the meat, Hot Italian Spice,
chopped onion, salt and sage. Mix all the meat and spices real
good so you will have an even blend. After all is mixed, roll
the meat into golf ball size balls.
Now press 1 clove of garlic into the center of each ball. Dredge
into flour so the ball is covered solid, and set aside. When all
are finished it's time to decide to fry or bake. Either will
work. I take mine and put them on a non-stick sheet pan and bake
in a preheated 350 degree oven for 20/30 minutes.
You can use them for sandwiches, meat balls in the spaghetti or
Hors D'oeuvres with your choice of sauce.
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