Spicy Herb Meatballs

(In collaboration with The Whole Jam)

INGREDIENTS:

Tomatoes

  • 10 vine ripe tomatoes

  • 1/4 cup olive oil

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

Meatballs

  • 2 pounds ground beef

  • 1 medium onion, minced

  • 2 cloves garlic, minced

  • 3-4 tablespoon olive oil, divided

  • 2 eggs

  • 1 cup bread crumbs

  • 1/2 grated parmesan

  • 2 cups chopped herbs - parsley, thyme, rosemary and sage

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 cup red wine

  • 3/4 cup chicken or beef stock

  • 1 tbsp Burke’s Hot Sauce Red Batch Habanero or to heat preference

DIRECTIONS:

  • Preheat oven to 350° F

  • Core and halve the tomatoes from stem to bottom. Sprinkle with salt and pepper and pour over olive oil. Shake to coat and roast until lightly browned.

  • Heat 1 tbsp olive oil in a pan and sauté onions until translucent.

  • Combine remaining ingredients into a bowl except the red wine, stock, olive oil and Burke’s Hot Sauce.

  • Add the cooked onions into the bowl and mix well with hands or a wooden spoon.

  • Scoop even amounts of mixture and form into balls.

  • Heat 2 tbsp olive oil in a large bottomed pan or pot with sides. Sauté meatballs in batches until browned on all sides.

  • Remove from the pan and set aside. Add tomatoes and Burke’s Hot Sauce Red Batch Habanero to pot with red wine and stock (starting with 1/2 cup) and bring to a simmer.

  • Return meatballs to pot and simmer for 30-45 minutes, until tomatoes are saucy and meatballs are cooked through.

  • Taste sauce for flavor and spice then serve.

RecipeBurke's Hot Sauce