2 tbsp olive oil
150g onion, finely chopped
1 clove garlic, crushed
Red chilli finely chopped – optional
900g freshly minced beef
2 tsp Italian herbs, dried
1 egg, beaten
50g breadcrumbs, fresh
salt and freshly ground black pepper
Extra Hot BBQ sauce
3 tbsp olive oil
110g/4oz onion, finely diced
1 garlic clove, crushed
1 tsp sugar
Salt and freshly ground black pepper
400g can chopped tomatoes
220ml (a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
150g mozzarella/parmesan grated
Heat two tbsp of olive oil in a heavy stainless steel saucepan over a gentle heat. Add the onion and garlic and cook for about 5 minutes stirring throughout, until soft and translucent. Allow to cool.
In a large bowl, mix the minced beef with the cooled cooked onion and garlic mixture. Add the herbs, chilli (optional), breadcrumbs and beaten egg and season with salt and pepper and mix well.
Divide the mixture into approximately 24 and make into firmly rolled balls. Cover the meatballs and refrigerate until ready to cook.
Heat a frying pan with olive oil and seal the meatballs on a medium to hot heat turning once browned. Turn down the heat to medium to low and cook through for about 10 minutes.
Extra hot sauce:
Heat the olive oil in a stainless steel saucepan. Add onion and the crushed garlic and cook on a medium to low heat until soft and translucent. Add the chopped tomatoes & Jack Daniel’s® Extra Hot Habanero Barbecue Sauce. Cook the sauce on a simmering low heat uncovered for approximately 30 minutes.
When meatballs are cooked, put them into an ovenproof dish with the extra hot sauce. Taste and balance the seasoning sugar, salt and freshly ground pepper. Top with grated mozzarella/parmesan. Place under a preheated grill until the cheese has melted.
Serve the Flamin’ Hot Meatballs with fresh warm garlic bread.