Molten Meatball Recipe

I like to make my meatballs from scratch. They aren't complicated and they always come out much better than frozen ones. Recently, I decided to spice them up a little bit with some habaneros I had laying around and, bingo. A new favorite to share! These can be used for spaghetti or finger food cooked in the crock pot. Depending on the peppers you use, this will leave you and your guests saying "Mamma mia, that's-a spicy meat ball-a!"

*1 lb lean ground beef
*1 cup Italian bread crumbs
*1 tablespoon Italian seasoning
*1 tablespoon grated parmesan cheese
*1/4 teaspoon black pepper
*2 garlic cloves, minced fine
*4-6 habanero peppers, minced fine
*1 egg, beaten

Combine all the ingredients in a large mixing bowl. Mix well, allowing all ingredients to disperse evenly in the meat. Depending on the size of meatball desired, take 2 to 4 tablespoons-worth of mixture and tightly roll it into a ball. Spread meatballs out on a cookie sheet and put it on center rack in oven. Broil for 5 minutes or until the meatballs start browning on top. Then place the oven on 350 for 10-15 minutes. Serve on top of spaghetti then coat with sauce.

Tips:
Wear gloves. Replace the habaneros in the recipe with any peppers you prefer. This recipe can be used with meatballs cooked longer in sauce or in crock pot without cooking in the oven first. I prefer the above method for a quicker meal but both come out great.