Meatballs Diablo

Dave Smith


This recipe was scaled down from a bulk recipe. We didn't use all the sauce just to add taste.


★★★★★ 1 vote

Stove Top


  • 2 Tbsp
    bacon drippings
  • 1 small
    sweet onion
  • 1 lb
    ground beef
  • 1/2 lb
    ground pork
  • 3
  • 3 dash(es)
    tabasco or to taste
  • 1/2 c
    bread crumbs
  • 1/2 Tbsp
  • 2 clove
  • 1/2 tsp
  • 1 Tbsp
    italian parsley, chopped fresh
  • ·
    cooking oil
  • 1/2
    red bell pepper
  • 1/2
    yellow bell pepper
  • 1/2
    green bell pepper
  • 3 Tbsp
    red wine

  • 1
    habanero pepper, fresh
  • 1
    jalapeno peppers
  • 1
    pasilla pepper
  • 2 Tbsp
  • 2 Tbsp
    ap flour
  • 1 1/2 c
    beef broth
  • 1/4 c
    red wine
  • 2 clove
  • 1 Tbsp
    ground new mexico red chile
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 4 tsp
    soy sauce
  • 1 1/2 Tbsp
    brown sugar
  • 1/2
    lime, squeezed

How to Make Meatballs Diablo


  1. Heat the bacon drippings or oil in a frying pan, and cook the onion until soft.
  2. Mix together the ground beef and ground pork in a mixing bowl and stir in the onions.
  3. Lightly beat the eggs and add to the meat mixture. Stir in the Tabasco, bread crumbs, cumin, garlic, nutmeg, and parsley and form into balls approximately the size of walnuts.
  4. Pan Fry the meatballs in the cooking oil over medium heat until well browned and done through. Add the peppers and cook till tender glazed with the red wine
  5. Red Chile Sauce:
    Roast the habanero, pasilla and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly place in plastic bag. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
  6. Melt the butter, stir in the flour and stir constantly, letting the flour brown slightly. Slowly stir in the beef stock and wine. Stir until the sauce starts to thicken, then turn down the heat to simmer. Stir in the garlic, chile, salt and pepper. Let cook over low heat, until just heated through.
  7. Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot! Use 1 to 2 ladles of sauce over the meatballs more or less it is up to you.
  8. Place meatballs, peppers and Red Chile Sauce and serve with rice.

Printable Recipe Card

About Meatballs Diablo

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: Spanish

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