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Spicy Italian Meatballs

Spicy Italian Meatballs


1 pound lean ground beef
1 pound spicy italian sausage, bulk or casings removed
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 to 3 large cloves garlic, minced
3/4 cup dry bread crumbs
2 teaspoons Italian seasoning herb blend
1/2 teaspoon red chili flakes, or to taste
1 extra-large egg
4 tablespoons olive oil, divided
  Sauce (optional):
28 ounce can crushed tomatoes
1 medium onion, finely chopped
1 tablespoon balsamic vinegar
3 or 4 large cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red chili flakes, or to taste

Cooking Instructions

In a large mixing bowl, combine ground beef and Italian sausage. Add onion, bell pepper, garlic, bread crumbs, herb seasoning, and chili flakes. Mix with hands until combined. Add egg and stir to combine. Using a measuring scoop, portion meat into balls.

In a large frying pan, heat 2 tablespoons olive oil. Add half of the meatballs to the frying pan and cover with splatter screen. Fry 3 to 4 minutes and rotate. Continue to cook for a total of 12 to 15 minutes or until cooked through, turning to brown the surface of the meatball. Remove from pan and continue with next batch, adding remaining oil to fry pan, if needed.

In a large sauce pan, combine crushed tomatoes, onion, vinegar, garlic, oregano and chili flakes. Stir to combine. Cover and bring to a boil over medium heat, stirring occasionally. Lower heat and let sauce simmer. Add cooked meatballs and any juice that they may have released. Continue to simmer, stirring occasionally 20 to 30 minutes. Serve hot. Makes approximately 24 large meatballs. Serve with French bread or cooked pasta.

Equipment List

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