Homemade Spicy Meatballs

A few weeks ago I came across a YouTube channel hosted by a young chef, Byron Talbott.  He features all sorts of recipes, from pasta to drinks to cakes to sandwiches.  And everything he makes looks SO good.  Seriously, you should check it out.  He makes all his recipes feel approachable and manageable, even French macarons!  Anyway, I knew I had to try one of his recipes, and I selected his version of Homemade Spicy Meatballs for my first attempt.

Garlic, basil, thyme, and parsley . . . all essential ingredients for this dish.  AND I even used the fresh basil from my garden.

IMG_3020The garlic and herbs were used for both the meatballs and for the herb olive oil dressing for the bread.  This meatball recipe would work with pasta, but I chose to serve it with fresh rosemary olive oil bread from Wegman’s (my absolute favorite).

So for the meatball mix I used ground turkey, grated parmesan cheese, bread crumbs, the garlic and herbs from above, fennel seeds (interesting touch), and red chili peppers.  The YouTube video featuring this recipe lists all the ingredients in case you are interested (click here).

These lovely bite-sized beauties got seared in some olive oil until golden brown.

Then I added tomato sauce, tomato paste, sugar (key ingredient, surprisingly it might seem), and salt.  I let this simmer for 20 minutes to reduce and thicken the sauce.IMG_3024

Time to slice the bread!!!  IMG_3025

The adorable cherry tomatoes are from my garden as well.

In the meantime, I also broiled some sliced zucchini from my garden to add some green to the table.

20 minutes later and ready to go!

Some slices of bread . . . fresh basil for garnish . . . more parmesan cheese for the meatballs . . . and a glass of red wine.IMG_3027

These were truly delicious!  I was very curious how the meatballs would turn out since I used turkey meat, but I honestly loved them.  They had great flavor, really wonderful heat, which also translated well into the sauce so that you had just the right amount of spiciness in every bite.  I ate them whole and I also mashed them onto my slices of bread for an even more intense mouthful of deliciousness.IMG_3028

You could also toast the bread to give it a nice crunch against the texture of the meatballs.

I am now an even bigger fan of Byron Talbott’s YouTube channel than I was just from watching his videos.  This was such a perfect dinner for me and Mike.  I will absolutely make these meatballs again!IMG_3030


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