Crazy Meatballs
Get ready to elevate your meatball game with these irresistibly bold and flavor-packed Crazy Meatballs! This easy yet satisfying recipe combines ground beef and pork with Parmesan, smoked paprika, and a touch of jalapeño for a subtle kick. Each bite is enhanced with a tangy barbecue glaze that caramelizes beautifully in the oven, creating a perfect balance of savory and sweet. Searing the meatballs before baking locks in their juiciness while adding a golden, crispy crust. Whether served as a crowd-pleasing appetizer, paired with pasta, or tucked into a hearty sub sandwich, these Crazy Meatballs are a must-try for meat lovers. They're quick to prepare and perfect for weeknight dinners or party platters alike.
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Recipe Information
Ingredients
- 1 lb ground beef (80% lean)
- 0.5 lb ground pork
- 0.5 cup bread crumbs
- 0.25 cup Parmesan cheese, grated
- 1 large egg
- 0.5 medium onion, finely diced
- 2 cloves garlic, minced
- 1 whole jalapeño, finely diced (optional for spice)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup barbecue sauce (for glazing)
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, Parmesan cheese, egg, onion, garlic, jalapeño (if using), parsley, smoked paprika, Worcestershire sauce, salt, and black pepper.
Using clean hands, mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the mixture into 1- to 1.5-inch meatballs and place them on the prepared baking sheet, leaving space between each meatball.
Heat the olive oil in a large skillet over medium heat. In batches, sear the meatballs on all sides until browned, about 2-3 minutes per side. This step locks in flavor and gives the meatballs a nice crust.
Transfer the seared meatballs back to the baking sheet. Brush each meatball with a thin layer of barbecue sauce for a sweet and tangy glaze.
Bake the meatballs in the preheated oven for 15-18 minutes, or until fully cooked with an internal temperature of 160°F (71°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve the Crazy Meatballs as an appetizer, over spaghetti, or in a sub sandwich. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 33.8 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 556 mg | 43% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
