Mini Spicy Meatballs
Mini Spicy Meatballs with Hot Pepper Infused Olive Oil Recipe
These can be served as an hor d’oeurve, serve them hot over pasta or make meatball sandwiches.
-6 ounces of ground pork
-5 ounces of ground beef
-5 ounce of ground veal
-1/4 cup Sonoma Farm Extra Virgin Olive Oil
-2 teaspoons Sonoma Farm Hot Pepper Oil
-1/2 cup of minced onion
-1/2 cup of breadcrumbs
-1/3 cup of grated parmigiano cheese
-1/4 cup of finely chopped Italian parsley.
-2 garlic cloves – minced.
-3/4 teaspoon coarse sea salt
-1 teaspoon freshly ground pepper
-1 large egg
-1 jar of Sonoma Farm Spicy Giardiniera Marinara Sauce Pasta Sauce
In a large bowl combine pork, beef, veal, onion, breadcrumbs, cheese, parsley, garlic, salt, pepper, egg and 1/4 cup extra virgin olive oil.
Form the mixture into 30 meatballs about 1 1/2 inches in diameter. In a large skillet heat the tablespoons of hot pepper olive oil over medium heat
Add the meatballs to the skillet about 10 at a time.
Turn the meatballs with a spoon to brown evenly on all sides 15 to 20 minutes.
remove from skillet and repeat until all meatballs have browned Add the pasta sauce to the skillet.
Return the meatballs to the skillet and stir well.
Bring to a boil, reduce heat to low, cover and simmer for 20 to 30 minutes.
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