Spicy Red Devil Cocktail Meatballs | Food Wishes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds umami flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: store-brand sauce

Homemade sauces can reduce sugar and preservatives.

hot sauce

🥗Healthier: sriracha

💰Cheaper: generic hot sauce

Sriracha offers a unique flavor profile, while generic is often less expensive.

In a mixing bowl, combine ground beef and ground pork, blending them together with a fork.

Add 1 large egg, a small splash of milk, salt, black pepper, garlic powder, onion powder, and cayenne to the meat mixture.

Mix all ingredients together using a fork until evenly combined.

Pat the mixture down and cover with plastic wrap, then refrigerate for about 30 minutes to chill (optional).

Scoop portions of the mixture onto a lightly greased foil-lined baking sheet using a sorbet scooper or tablespoon.

Wet your hands and roll the portions into balls, ensuring they are smooth.

Preheat the oven to 475°F (246°C) and bake the meatballs for about 10 to 12 minutes until the bottoms are sizzling and browned.

For the sauce, combine Korean chili paste, seasoned rice vinegar, soy sauce, Sriracha, maple syrup, and a small splash of water in a saucepan.

Bring the sauce to a simmer over medium-high heat, stirring until it thickens slightly (about 1-2 minutes).

Add the baked meatballs to the sauce and stir until evenly coated, allowing them to heat through and the sauce to reduce to desired thickness.

If the sauce thickens too quickly, add a splash of water; if the meatballs are hot and the sauce is too thin, increase the heat to reduce it faster.

Clean the sides of the pan with a wet paper towel before serving, or transfer the meatballs to a clean serving dish.

Garnish with white and black sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens