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Spicy Skillet Meatballs | 1-2 Simple Cooking

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Blog: http://onetwosimplecooking.com/blog/2014/4/4/meatballs-with-tomato-sauce

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This recipe makes about 24-26 meatballs.

Ingredients:
1 pound pork
1 pound beef/lamb
1 TB toasted fennel seeds, roughly chopped
1/4 c Milk
1 cup stale bread cut into pieces or cracker crumbs
handful parsley, chopped
1/2 cup pecans, chopped
1 tsp chili flake
1 egg
2 tsp salt
1 tsp black pepper
1/8 cup canola oil

In a large bowl, place stale bread and milk and soak until softened. Mix in meat, fennel, parsley, pecans, chili flake, egg, salt and pepper. Use your hands and mix thoroughly.

Preheat oven to 350 F.

Oil your hands before rolling the meat into balls. Roll meatballs on a lined baking sheet and set aside. Place canola oil in a large skillet or pan over medium high heat. When oil is hot, carefully place the meatballs on the pan. Do not drop the meat in as this will cause oil to splatter.

Sear 2-3 minutes on each side until a brown crust forms. Remove from heat and cook the rest of the way in the oven. About 15-20 minutes.

Serve immediately with tomato sauce and noodles or cool and freeze for later.

***** The best way to freeze these meatballs and putting them on a line baking sheet and placing them in your freezer for a couple hours or overnight. The next day, drop them in a large ziplock bag and squeeze out as much air as possible. This helps with freezer burn. Frozen meatballs can last in the freezer for up to 6 months and in the fridge for a week. Simply reheat the meatballs in the oven at 350F for 30-40 minutes or in the microwave on high for 2-3 minutes.

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