Spicy meatballs
I made these spicy meatballs when I had to grind meat for sausages after receiving a new meat grinder. It turned out a lot of meat, so I inevitably set aside 1 kg for some meatballs – I always find it the quickest way to satisfy a 'hot snack craving' when you have fresh meat. They are spicier than the usual versions and quite fluffy, without being crumbly.
Quick Info
Total time: 50 minutes (including frying)
Servings: 6-8 (about 30 medium meatballs)
Difficulty: medium
Ingredients
1 kg pork (can also be a mix with beef, but plain pork is juicier)
2 medium onions
1 and a half heads of garlic (10-12 cloves, depending on their size)
2 eggs
1 bunch of fresh dill
1 teaspoon of mild paprika
2 teaspoons finely chopped hot pepper (fresh or pickled)
1 teaspoon ground pepper
salt (to taste, usually 1 tablespoon)
3-4 tablespoons sparkling water
flour for dusting
oil for frying (enough to cover the bottom of the pan)
Preparation Method
1. Grind the meat. If you have a meat grinder, pass the meat through the sieve along with the onion and garlic (it’s much quicker and homogenizes the flavor).
2. Put the ground meat, onion, and garlic in a large bowl. Add the eggs and finely chopped dill. Add the paprika, hot pepper, pepper, and salt.
3. Pour in a few tablespoons of sparkling water. Don’t add too much at first, or the mixture will become too soft – 3 tablespoons are enough at the beginning. Mix well by hand, as you would for any meatballs. If it seems like it can take more, add the fourth tablespoon of sparkling water. The mixture should be bound but not too firm. If it seems too soft, let it chill for 10-15 minutes.
4. Heat the oil in a heavy-bottomed pan over medium to high heat. The amount of oil should reach about halfway up the meatballs when you place them in.
5. Wet your hands with cold water. Take pieces of the mixture, shape them into suitable balls, then flatten them slightly. Dust them with flour on both sides.
6. Place the meatballs in the hot oil, without overcrowding the pan. Fry them on each side for 3-4 minutes, until they develop a golden crust and become firm to the touch. Remove them to absorbent paper.
7. Continue with the rest, adding oil as necessary if it visibly decreases in the pan.
Why I make this recipe often
These spicy meatballs quickly solve lunch or dinner and keep well for a few days in the fridge. They have an intense flavor, are not bland, and can be used as a main dish or snack. They can be packed for lunch, do not dry out when reheated, and can be easily adapted to what you have in the fridge.
Tips and Variations
Tips
If you want to better caramelize the onion and garlic, you can quickly blend them before mixing with the meat.
Don’t overdo it with the sparkling water – the goal is just to make the texture fluffy, not to make the mixture runny.
If using lean meat, you can add 1 tablespoon of oil directly into the mixture for extra juiciness.
Substitutions
Pork can be replaced with a mix of pork and beef, or just beef for a stronger flavor, but make sure to choose a version with some fat.
Dill can be swapped for fresh parsley if you prefer.
Hot pepper can be fresh or pickled, but chili flakes also work.
If you don’t use sparkling water, a little soda or even a tablespoon or two of cold milk will work.
Variations
You can add a small raw potato, grated finely and well-drained, to the mixture for texture.
If you want baked meatballs, place them on baking paper, drizzle with oil, and bake at 200°C until browned, turning halfway.
For a more intense flavor, you can add 1 teaspoon of ground cumin or coriander.
Serving Ideas
I usually serve them hot, with potato and broccoli salad or simple mashed potatoes.
They are also good cold, alongside a cabbage salad or pickles.
In sandwiches, with mustard and pickles, they go very well.
They can be placed in spicy tomato sauce, like a kind of marinated spicy meatballs.
Frequently Asked Questions
1. Can the meatballs be made in the oven, not just fried?
Yes. They are placed on baking paper, brushed with a little oil, and left for 25-30 minutes at 200°C. Turn halfway for even browning.
2. What kind of meat works best?
Pork with 20% fat is balanced, but you can combine it with beef or a little poultry for a lighter flavor. Only using lean meat will yield drier results.
3. Can the meatballs be frozen?
Yes. They can be frozen both raw (shaped and dusted with flour) and fried. I recommend thawing them slowly in the fridge before cooking or reheating.
4. Can I replace the eggs if I have allergies?
You can try with 2 tablespoons of breadcrumbs soaked in water or milk and possibly 1 tablespoon of extra oil. The mixture will bind sufficiently.
Nutritional Values (per 1 meatball, approximately 40g)
Calories: 90 kcal
Protein: 5 g
Fat: 6.2 g
Carbohydrates: 3 g (including the flour for dusting)
Approximate values, may vary depending on the meat and oil absorbed during frying.
Storage and Reheating
The spicy meatballs can be stored in the fridge for 3-4 days in a covered container. They can be reheated in the microwave or in the oven at 180°C for 10 minutes. They can be frozen and will last well for up to 2 months without losing texture after reheating. If you want to store them longer, place paper between them when freezing to prevent sticking.
Pass the meat through the meat grinder along with the onion and garlic. Then add the eggs and dill. Mix well by hand. Season with paprika, hot pepper, salt, and pepper. Add a little mineral water (it makes them fluffier). Mix well. With a hand moistened in water, form balls that are then flattened, rolled in flour, and fried in hot oil. Remove the meatballs onto a plate and serve with a side dish and a salad. I served them with a potato salad with broccoli.
Ingredients: 1 kg of pork meat, one and a half heads of garlic, 2 eggs, 2 onions, 1 teaspoon of hot paprika, 2 teaspoons of crushed chili pepper, 1 bunch of fresh dill, 1 teaspoon of pepper, salt (to taste), flour for coating the meatballs, oil for frying the meatballs.
