Spicy Italian Meatballs

Ann McCue


OMG!!! these meatballs are fabulous. got the recipe from the Better Homes and gardens special interest "potluck" magazine.
they can be served as an appetizer or a meal (which I did by serving them over polenta(cornmeal)which was a good choice). You will love these! Can't wait for leftovers tonight!!

★★★★★ 5 votes
makes about 32 meatballs


egg, lightly beaten
1/2 c
fine dry bread crumbs (i used half plain and half italian)
1/4 c
onion, finely chopped
1/4 c
bottled pepperoncini salad peppers, finely chopped
1 tsp
italian seasoning, crushed
1 clove
garlic, minced
1 lb
lean ground beef
1 lb
bulk italian sausage (i used jimmy deans regular)


28 ounce can crushed tomatoes
1/2 c
finely chopped onion
1 Tbsp
balsamic vinegar
2 clove
garlic, minced
1/2 tsp
dried oregano, crushed
1/4 tsp
crushed red pepper


1preheat oven to 350 degrees. In a large bowl combine egg, bread crumbs,1/4 cup onion, pepperoncini peppers, Italian seasoning and 1 clove garlic. mix well. add the beef and sausage, mix until combined. shape mixture into 32 meatballs. Place on a cookie sheet and bake for 30 minutes. Drain well.
2meanwhile in a 4-5 quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano and crushed red pepper. Mix.
Add baked meatballs to mixture and mix gently.
Cover and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours. Skim fat from sauce before serving

About this Recipe

Course/Dish: Beef, Meat Appetizers, Pork
Other Tag: Quick & Easy