Tuesday, 29 January 2008

Hot Sauce-Meatball Appetizers

1 cup hot chili sauce
1 cup honey
1/4 cup fresh lime juice (approximately
   2 limes)
2 pounds lean ground beef
1 cup home-made or panko bread crumbs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 large eggs

1/2 lb of spaghetti
1/4 cup of grated parmesan cheese
1 egg


  • Combine hot sauce, honey and lime juice in a slow cooker on high heat.
  • In a large bowl add remaining ingredients, except eggs. 
  • Stir hot sauce sauce in slow cooker until combined.  
  • Taste and add additional honey or hot sauce as necessary to suit your heat/sweet preference. 
  • Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs.  
  • Mix well but do not over mix or you will have tough meatballs. 
  • Roll meat mixture into balls about the same size as a tiny muffin tin opening and place them into the slow cooker. 
  • After about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. 
  • Continue adding meatballs until they are all in the slow cooker.  You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
  • Reduce heat to low, cover slow cooker and cook for about 4 hours.
  • Transfer the sauce and meatballs to a saucepan on the stove top and cook until the sauce is reduced by half, or to desired consistency. 
  • In the mean time, cook the spaghetti – bring a pot of water to a boil and add your spaghetti and let it cook for about 8 to 10 minutes and then drain.
  • Once meatballs are ready, spoon out the still whole meatballs.  Some will have disintegrated and this is OK.
  • Put the egg, cheese, and sauce with disintegrated meatballs with your cooked spaghetti and mix it all together.
  • Put little nests of the spaghetti mixture into the cup-cake molds of a tiny cup-cake/muffin tin and allow for a space where you will place your meatballs. 
  • Place meatballs in nests.
  • Cook your spaghetti and meatballs at 350 degrees for 25 minutes, or until the spaghetti is a little crispy looking.
Note:  
My tiny muffin tin only has 16 slots.  I freeze the "extra spaghetti with sauce" and "meatballs" separately in 16 meatball size packages for future use.  Just thaw, assemble and bake.