This is a recipe that proves you don't need to make chili to have an excuse to keep a bottle of T-Rev's Stiff Willi Chili Spice Mix in the cupboard at all times. Great for the big game or any time you need a delicious appetizer that can be whipped together in well under an hour, these meatballs are moist and pack a good kick.
INGREDIENTS
1 lb. ground beef
1 lb. ground mild Italian sausage
1 small yellow onion, minced
2 tbsp. jalapenos (from a jar), minced
2 tsp. Worcestershire sauce
1 egg
1/4 cup panko bread crumbs (or any general breadcrumb)
1/4 cup T-Rev's Stiff Willi Chili Spice Mix
1 tsp. Kosher salt
To cook:
14 oz. can Swanson's beef broth
1/4 cup T-Rev's Stiff Willi Chili Spice Mix
For gravy:
14 oz. can Swanson's chicken broth
3 tbsp. flour
3 tbsp. olive oil
DIRECTIONS
Mix first 9 ingredients in mixing bowl and form meatballs. Bring beef broth to boil in large saute/frying pan and whisk in 1/4 cup spice mix until dissolved. Add meatballs, reduce to simmer, and cover. Cook for 20 minutes (turn meatballs after 10) or until internal temp is 165.
Remove meatballs and set aside. Make roux in saucepan with flour and oil over medium heat, stirring at least until flour is entirely dissolved.
Ladle in beef broth and bring mixture to boil. Slowly add chicken broth and reduce until desired consistency.
Put meatballs in a crock pot or serving bowl and cover in gravy. Watch as hungry guests indulge.
Yield: 16-20 meatballs
Comments