A great friend of mine brought in this recipe from Food Network. I was hesitant to see how spicy these meatballs really were, and boy, they were quite spicy, and delicious. I have yet to make them again, but I remembered how great they were and wanted to keep this recipe. I’d searched other spicy meatballs on the same Web site, but these were the best.


  • 1lb ground beef
  • 1lb ground pork
  • 1 cup plain breadcrumbs
  • 1/2 cup milk
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tbsp adobe sauce (from can above)
  • 1 1/2 tsp salt
  • 1 tbsp canola oil


  • 2 tbsp canola oil
  • 1 cup finely chopped onion
  • 2 tsp crushed red pepper flakes
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 2 tbsp red wine vinegar 


  • MAKE THE MEATBALLS: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping tsps of the mixture into 1-in balls. In a Dutch oven, heat a btsp of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through. This takes about 4-5 min per batch. Place on paper towel-lined plate.

  • MAKE THE SAUCE: Heat oil in the same Dutch oven over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 min. Stir in the remaining ingredients and reduce heat to low. Add the browned meatballs and toss gently to coat with sauce.

    Yields 8 servings.